Tropical Pineapple Mango & Cream Pie

  • Prep 40 min
  • Total 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

Steps

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  • 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.

Notes









Tips

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
610
Calories from Fat
320
% Daily Value
Total Fat
36g
55%
Saturated Fat
16g
81%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
550mg
23%
Potassium
220mg
6%
Total Carbohydrate
68g
23%
Dietary Fiber
2g
10%
Sugars
37g
Protein
4g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
25%
25%
Calcium
6%
6%
Iron
6%
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 Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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