1. Preheat oven to 450F.

2. Mix instant pudding with milk and vanilla extract, and pour into prepared pie shell. Put in freezer immediately.

3. Drain pineapple, and reserve juice for another use. Squeeze excess juice from shreds, and put shreds in baking dish. Sprinkle with brown sugar, and bake for 15 minutes, or until Sugar bubbles. Remove from oven.

4. Take firmed pudding mixture from freezer, spoon pineapple mixture over top and garnish with macadamia nuts, coconut shreds and crystallized ginger.

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