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.

  • 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
  • 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.
  • 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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