Instructions
- HEAT oven to 425°F. Divide pie dough into 8 pieces. Roll into 5 inch circles on lightly floured surface. Press into 8 (4 x 3/4-inch) tart pans. Prick bottom and sides with fork.
- BAKE 8 to 10 minutes. Cool completely.
- STIR together sweetened condensed milk, lime juice and 1/2 cup coconut in medium bowl. Fold in whipped cream. Pour into prepared crusts. Chill 1 hour. Arrange pineapple evenly over filling. Top with remaining coconut before serving.
Nutritional Facts:
- Serving Size 1 of 8 tartlets
- Calories Per Serving 450
- Total Fat 24 g
- Calories From Fat 210 g
- Saturated Fat 11 g
- Trans Fat 0 g
- Cholesterol 35 mg
- Sodium 230 mg
- Total Carbohydrates 53 g
- Dietary Fiber 2 g
- Sugars 35 g
- Protein 7 g
