State Fair Pie Competition 2009
Choctaw, Oklahoma

Tropical Pineapple Mango & Cream Pie

Mango, pineapple and cream of coconut are convincingly tropical, especially when topped with macadamia nuts in this state fair award winning pie.

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  • prep time 40 min
  • total time 3 hr 25 min
  • ingredients 15
  • servings 8
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

EXPERT TIPS

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Expert 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
610
(
Calories from Fat
320),
% Daily Value
Total Fat
36g
36%
(Saturated Fat
16g,
16%
Trans Fat
0g
0%
),
Cholesterol
70mg
70%;
Sodium
550mg
550%;
Total Carbohydrate
68g
68%
(Dietary Fiber
2g
2%
  Sugars
37g
37%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
25%;
Calcium
6%;
Iron
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 Choices:
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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