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