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Mango Pineapple Pie with Macadamia Lattice Crust

Mango Pineapple Pie with Macadamia Lattice Crust
  • Prep 45 min
  • Total 3 hr 0 min
  • Ingredients 11
  • Servings 8
This state fair pie contest entry wows with coconut, pineapple and macadamia nuts, for a taste as fresh as the islands themselves!
Updated January 6, 2010

Ingredients

  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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

Steps

  • 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.

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

Nutrition Facts

Serving Size: 1 Serving
Calories
480
Calories from Fat
220
Total Fat
24g
37%
Saturated Fat
10g
48%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
420mg
18%
Potassium
180mg
5%
Total Carbohydrate
62g
21%
Dietary Fiber
2g
10%
Sugars
31g
Protein
3g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
25%
25%
Calcium
2%
2%
Iron
4%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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