Not a fan of meringue? That’s okay. You can leave this pie unadorned, showing off the gorgeous color. Pipe circles of sweetened whipped cream around the edge of the pie instead, and garnish with lime wedges. Beautiful!
INGREDIENTS | SERVES 12
2 cups Toasted Coconut Gelato slightly softened
1 baked Sweet Dough Tart Crust
2 cups Pineapple Coconut Sorbet slightly softened
3 cups Marshmallow Meringue
Coconut flakes, for garnish
Pineapple wedges, for garnish
DIRECTIONS
1. Spread the Toasted Coconut Gelato into the prepared Sweet Dough Tart Crust pie shell. Top with the sorbet.
2. Allow to freeze for 30 minutes.
3. Add Marshmallow Meringue, piling high in the center.
4. Freeze until set. Remove from freezer 10 minutes before serving.
Garnish with coconut flake and fresh pineapple wedges, if desired.
