Roasted Mango And Pineapple Pie Recipes

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PINEAPPLE-MANGO COCONUT PIE (TASTE OF THE TROPICS)



Pineapple-Mango Coconut Pie (Taste of the Tropics) image

Made this for my co-workers for National Pie Day and it was a hit!!

Provided by N A @BellaBlue7972

Categories     Pies

Number Of Ingredients 21

1 - 9 inch pie crust, frozen or fresh
COCONUT CREAM
8 ounce(s) cream cheese, room temperature
1/3 cup(s) sugar, white
1 - egg
1 teaspoon(s) coconut extract
2 tablespoon(s) coconut, flaked
1 teaspoon(s) heavy whipping cream
FRUIT FILLING
2 1/4 cup(s) pineapple, fresh or frozen
2 1/4 cup(s) mango, fresh or frozen
1 cup(s) brown sugar, light
1/4 cup(s) coconut milk
4 tablespoon(s) cornstarch
1/4 teaspoon(s) salt
2 tablespoon(s) butter
CRUMB TOPPING
1 stick(s) butter, softened
1 cup(s) flour
3/4 cup(s) brown sugar, firmly packed
1/2 cup(s) coconut, flaked

Steps:

  • Bake pie shell at 425 degrees for 10 minutes (be sure to prick the crust so it doesn't inflate too much)
  • Whip together the cream cheese, sugar, egg, coconut extract, heavy whipping cream and 2 tablespoons shredded coconut until smooth; set aside.
  • In a saucepan stir together the pineapple, mango, coconut milk and brown sugar; add the cornstarch and salt, stir. Cook over a medium low heat stirring frequently until thickened; add butter and stir in once melted.
  • Pour the coconut cream into a cooled pie shell, top with the pineapple-mango mixture; set aside.
  • Mix together with your hands or a fork, the flour, brown sugar, butter and coconut until it is crumbly. Cover the pineapple-mango mixture with the crumb topping.
  • Reduce oven temperature to 350 degrees and cook for approximately 45 minutes or until the crumb topping is golden brown. Cool for 2 hours before serving. Refrigerate any leftover pie.

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