Tropical pie

1. For the pie crust: Preheat oven to 180 C. Pulse cookie crumbs, salt, sugar and butter in food processor until combined. Firmly press crumb mixture into bottom and up sides of a 9 inch pie dish. Bake for 12-14 minutes until golden in color and smells fragrant. Let cool completely.

2. Crush the pineapple a bit more and mix it with the shredded coconut, Nestle Sweetened Condensed milk and lemon juice , vanilla in a large bowl.

3. Then fold in the whip cream to evenly mix.

4. Pour the mixture into the two pie crusts.

5. Freeze for a minimum 4 hours before serving.

6. Tip: Before serving you can garnish with more coconut flakes, a pineapple slice or toasted walnuts. Enjoy.