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Tropical Pineapple Mango & Cream Pie

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Tropical Pineapple Mango & Cream Pie
  • Prep Time 40 min
  • Total Time 3 hr 25 min
  • Servings 8
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Mango, pineapple and cream of coconut are convincingly tropical, especially when topped with macadamia nuts in this state fair award winning pie.

Ingredients

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Cream Cheese Filling

1
package (8 oz) cream cheese, softened
1/4
cup sugar
1
teaspoon coconut extract
1
egg

Fruit Filling

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
2
tablespoons butter

Topping

1
tablespoon milk
1
teaspoon sugar
3/4
cup chopped macadamia nuts

Directions

  • 1 Heat oven to 350°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate. In medium bowl, beat all cream cheese layer ingredients with electric mixer on high speed until smooth. Spread in crust-lined pan.
  • 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, stirring constantly, until thickened. Stir in butter until melted. Pour over cream cheese mixture. Top with second crust and flute; cut slits in several places. Brush with milk, sprinkle with 1 teaspoon sugar and the macadamia nuts.
  • 3 Bake 45 to 50 minutes or until golden brown. Cool at least 2 hours before serving. Store covered in refrigerator.
Tips  

This recipe by Paula Pittman of Choctaw, Oklahoma, won 1st place at the Pillsbury Refrigerated Pie Baking Championship, 2009 Oklahoma State Fair.

Add 1/4 tsp. of coconut extract to whipped cream; top each slice with a dollop just before serving.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
610
(
Calories from Fat
320
)
Daily Value
Total Fat
36g
55%
(
Saturated Fat
16g
81%
,
Trans Fat
0g
)
Cholesterol
70mg
23%
Sodium
550mg
23%
Potassium
220mg
6%
Total Carbohydrate
68g
23%
(
Dietary Fiber
2g
10%
,
Sugars
37g
)
Protein
4g
Daily Value*:
Vitamin A
15%
15%
Vitamin C
25%
25%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1/2 Starch; 1 1/2 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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