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Mango Pineapple Pie with Macadamia Lattice Crust

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

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.

Tips from the Pillsbury Kitchens

  • tip 1
    For a special touch, dollop each slice with whipped cream and sprinkle lightly with chopped, toasted macadamia nuts.

Nutrition Information

480 Calories, 24g Total Fat, 3g Protein, 62g Total Carbohydrate, 31g Sugars

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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