Pillsbury's Piña Colada Pie on the Grill

Ingredients

1

box (4-serving size) vanilla instant pudding and pie filling mix

1 1/2

cups milk

1

Pillsbury® refrigerated pie crust, softened as directed on box

1

fresh pineapple, rind removed, cut into chunks

1

tablespoon rum or 1/4 teaspoon rum extract

1

cup sweetened shredded coconut

1

egg, beaten

• 1Heat gas or charcoal grill. In medium bowl, beat dry pudding mix and milk as directed on box (milk amount is slightly less than called for on box). Let set up 5 minutes.
• 2Meanwhile, remove pie crust from pouch; gently press crust in bottom and up side of 8-inch cast-iron skillet, leaving crust overhanging edge of skillet.
• 3Add pineapple, rum and 1/2 cup of the coconut to pudding; stir until well combined. Spoon into crust. Sprinkle with remaining 1/2 cup coconut.
• 4Fold crust edge over filling, pleating as necessary and leaving filling uncovered in center. Brush crust with egg.
• 5Place skillet on grill over medium-high heat. Cover grill; cook 10 to 14 minutes or until crust is golden brown. Cool slightly before serving.

Expert Tips

If you want to make hand pies instead, cut pie crust into 6-inch rounds. Spoon pudding mixture on each round; fold crust over filling and press edges firmly with fork to seal. Be sure to lightly oil one side of the pie so it doesn’t stick to the grill. Place pies, oiled side down, on grill. Cook 8 minutes; turn and cook other side until crust is golden brown.

Top with toasted coconut and vanilla ice cream for a fun summer treat.

Thanks Pillsbury