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Mango-Pineapple Pie with Macadamia Lattice Crust

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Mango-Pineapple Pie with Macadamia Lattice Crust
  • Prep Time 45 min
  • Total Time 3 hr 5 min
  • Servings 8
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This tropical pie full of fresh mango, pineapples and coconut with a dressed up pie crust tastes just like vacation.

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
3/4
cup coarsely chopped macadamia nuts
2
cups mango chunks
2
cups chopped fresh pineapple, drained
3/4
cup sugar
1/4
cup canned cream of coconut (not coconut milk)
3
tablespoons cornstarch
1/2
teaspoon salt
1
tablespoon butter
3
tablespoons milk
1
tablespoon sugar

Directions

  • 1 Heat oven to 350°F. Place 1 pie crust in 9-inch glass pie plate. Place second pie crust on lightly floured sheet of waxed paper. Using pastry cutter, gently mark lines on crust 1 inch apart for guides for cutting strips. Sprinkle macadamia nuts between lines on crust; use rolling pin to gently press nuts into crust. Cut into strips along lines; set aside.
  • 2 In 2-quart saucepan, mix mango, pineapple, 3/4 cup sugar and the cream of coconut. In small bowl, mix cornstarch and salt; stir into fruit mixture. Cook over medium-low heat until thickened. Stir in butter. Spoon into crust-lined plate.
  • 3 Place 5 to 7 reserved pie crust strips across filling. Place remaining strips crosswise over tops of first strips. Seal and flute edges. Brush top crust with milk; sprinkle with 1 tablespoon sugar.
  • 4 Bake 45 to 50 minutes or until golden brown. Cool on cooling rack at least 1 hour 30 minutes before serving.
Tips  

Look for ripe mangoes to peel and cut up for this tropical pie, or purchase a 24-ounce jar of sliced mango in the produce department's refrigerated section and cut the slices into chunks.

Nutrition Information 
No nutrition information available for this recipe
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