Mango Pineapple Pie with Macadamia Lattice Crust

This state fair pie contest entry wows with coconut, pineapple and macadamia nuts, for a taste as fresh as the islands themselves!

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Servings 8

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( 14 ) Ratings

14 Ratings

5 Stars 14%

4 Stars 36%

3 Stars 21%

2 Stars 14%

1 Stars 14%

Member Reviews ( 3 )

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State Fair Pie Competition - 2008

Regina Farris

Mesquite, Texas

ingredients 11
Prep Time 45 min
Total Time 3 hr 0 min

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 or margarine

3: tablespoons milk

1: tablespoon sugar

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Directions

1 Heat oven to 350°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Place second pie crust on lightly floured piece of waxed paper. Using pastry cutter, gently mark lines on crust 1 inch apart for guides for cutting strips. Sprinkle chopped 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; pour into pastry-lined pie plate.
3 To make top crust, place 5 to 7 strips pie crust across filling. Place cross-strips over tops of first strips. Seal and flute edges. Brush with milk; sprinkle with 1 tablespoon sugar. Bake 45 to 50 minutes or until golden brown.

EXPERT TIPS

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Expert Tips

For a special touch, dollop each slice with whipped cream and sprinkle lightly with chopped, toasted macadamia nuts.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 480
Calories from Fat: 220),

% Daily Value

Total Fat: 24g; 24%
(Saturated Fat 10g, 10% Trans Fat 0g 0% ),
Cholesterol: 10mg; 10%;
Sodium: 420mg; 420%;
Total Carbohydrate: 62g; 62%
(Dietary Fiber 2g 2% Sugars 31g 31% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 25%;
Calcium: 2%;
Iron: 4%;

Exchanges:

1 Starch; 1 Fruit; 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; 4 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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slo_cook

report Posted Dec. 29, 2010 12:58 AM

Delicious. I used light brown sugar instead of white, doubled the amount of butter and made sure the pineapple was very ripe at the time I bought it. The flavors reminded me of when I was a kid growing up in Hawaii.

Joan F.

report Posted Mar. 6, 2010 12:09 PM

I felt the mango overwhelmed the pie. It was good, but not excellent. Left out the milk and butter--it really didn't need it. I also added 1 1/2 TBS. quick cook tapioca, and reduced the cornstarch by as much. I also added some coconut flakes to the outside bottom of the pie shell and in the topping (with the Macadamia nuts). What I did like is that the juices held firm when you cut the pie. I never made a recipe where you cooked the fruit first (just always added some tapioca to the filling), this method works better. I think I'd rather have just pineapple in the filling the next time I make it.

oldVTcook

report Posted Nov. 25, 2009 11:41 AM

Would suggest allowing the filling to cool before filling pie.