Tropical Fruit Chiffon Pie

This creamy pie made with tropical fruits was a blue ribbon winner at the Kansas State Fair in 2010.

  • prep time 45 min
  • total time 5 hr 0 min
  • ingredients 13
  • servings 8

Ingredients

Crust

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

Filling

1
can (8 oz) crushed pineapple
1
box (4-serving size) lemon-flavored gelatin
1
package (8 oz) cream cheese, softened
3/4
cup sugar
1
can (11 oz) mandarin orange segments, drained
1
tablespoon fresh lemon juice
1
teaspoon coconut extract
1 1/2
cups whipping cream
2
tablespoons sugar

Garnish

Whipped cream
Remaining mandarin orange segments
Mint leaves
  • 1 Heat oven to 450°F. Place pie crust in bottom of ungreased 9-inch glass pie plate. Prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool before filling.
  • 2 Drain pineapple, reserving syrup. Add water to pineapple syrup to measure 1 cup of liquid. Heat to boiling; remove from heat. Stir in gelatin until dissolved. Set aside.
  • 3 In large bowl combine softened cream cheese and 3/4 cup sugar with electric mixer. Add pineapple and 1/2 cup of the mandarin orange segments. Beat with mixer until creamy. While beating, add gelatin mixture, lemon juice and coconut extract. Chill until mixture is thick but not firm, about 1 hour.
  • 4 Beat 1 1/2 cups whipping cream until stiff. Add 2 tablespoons sugar to cream while beating. Reserve 1 cup whipped cream for top of pie. Add remainder of whipped cream to chilled gelatin mixture and mix at low speed. Chill about 15 minutes or until mixture is firm enough to mound. Heap into crust. Chill until firm, at least 3 hours. Garnish with reserved 1 cup whipped cream, remaining mandarin orange segments and mint leaves. Store in refrigerator.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    500
    (
    Calories from Fat
    270),
    % Daily Value
    Total Fat
    30g
    30%
    (Saturated Fat
    17g,
    17%
    Trans Fat
    1g
    1%
    ),
    Cholesterol
    80mg
    80%;
    Sodium
    290mg
    290%;
    Total Carbohydrate
    54g
    54%
    (Dietary Fiber
    1g
    1%
      Sugars
    41g
    41%
    ),
    Protein
    4g
    4%
    ;
    % Daily Value*:
    Vitamin A
    25%;
    Vitamin C
    15%;
    Calcium
    6%;
    Iron
    0%;
    Exchanges:
    1/2 Starch; 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; 6 Fat;
    Carbohydrate Choices:
    3 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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