Tropical Breeze Pie Recipes

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TROPICAL BREEZE PIE



TROPICAL BREEZE PIE image

Categories     Fruit     Dessert

Yield 6 servings

Number Of Ingredients 7

Graham cracker crust
11 oz cream cheese, softened
3/4 cup sugar
8 oz can crushed pineapple, well drained
Grated rind and juice of 1 small lemon
1 cup shredded coconut
1 cup whipped topping

Steps:

  • Blend cream cheese and sugar until fluffy. Beat in pineapple and lemon. Stir in coconut. Fold in whipped topping. Spread in 8" graham cracker pie crust. Refrigerate several hours or until well chilled and set. Garnish with additional whipped topping, toasted coconut and fresh lemon slices if desired.

A PIECE OF THE TROPICS PIE



A Piece of the Tropics Pie image

This pie is a tropical version of a pecan pie that I came up with. Everyone that tries it loves it! With the fruits and macadamia nuts it reminds me of something that would be served on a tropical island, and the addition of the maraschino cherries makes it even great to look at. DELICIOUS and I promise you won't be disappointed !!!

Provided by Sylvia S.

Categories     Desserts     Pies     Fruit Pie Recipes     Cherry Pie Recipes

Time 4h30m

Yield 8

Number Of Ingredients 11

1 (8 ounce) can crushed pineapple, with juice
1 cup sugar
1 cup light corn syrup
2 ½ tablespoons all-purpose flour
½ cup flaked coconut
½ cup chopped macadamia nuts
½ cup chopped maraschino cherries
3 eggs, beaten
1 teaspoon vanilla extract
1 (9 inch) unbaked deep dish pie crust
¼ cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a bowl, mix the pineapple with juice, sugar, corn syrup, and flour. One by one, mix in the coconut, macadamia nuts, cherries, eggs, and vanilla. Scoop the filling mixture into the crust. Drizzle the pie with the melted butter.
  • Bake loosely covered with foil for 30 minutes in the preheated oven. I like to sit my pie on a cookie sheet or something in case of spillage. Remove foil, and continue baking 30 minutes. Cool, and chill 2 to 3 hours in the refrigerator before serving.

Nutrition Facts : Calories 534 calories, Carbohydrate 82.4 g, Cholesterol 85 mg, Fat 22.8 g, Fiber 1.8 g, Protein 4.6 g, SaturatedFat 8.9 g, Sodium 253.9 mg, Sugar 43.3 g

TROPICAL PIE



Tropical Pie image

"I created this fruity, spur-of-the-moment recipe when we needed a light dessert to serve company on a very hot day-and I didn't want to heat up the kitchen. Everything was in the fridge or pantry, and it took no time to prepare!" Audrey Arno, Tuttle, Oklahoma.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 8

1 can (20 ounces) unsweetened crushed pineapple
4 ounces fat-free cream cheese, softened
Sugar substitute equivalent to 4 teaspoons sugar
2 medium firm bananas, cut into 1/4-inch slices
2 cups reduced-fat whipped topping, divided
1 reduced-fat graham cracker crust (9 inches)
4 maraschino cherries, halved
2 tablespoons chopped walnuts, toasted

Steps:

  • Drain pineapple, reserving juice; set pineapple aside. In a small bowl, beat the cream cheese, sugar substitute and 1 tablespoon reserved juice until smooth. Add bananas to remaining reserved juice. Fold 1/4 cup whipped topping into cream cheese mixture. , Drain bananas; arrange half of the slices in the crust. Carefully spread with cream cheese mixture. Layer with pineapple and remaining bananas and whipped topping. Garnish with cherries and walnuts. Refrigerate for 4 hours before serving.

Nutrition Facts : Calories 240 calories, Fat 6g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 173mg sodium, Carbohydrate 41g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.

TROPICAL COCONUT PIE



Tropical Coconut Pie image

A breeze to prepare, this tropical-tasting pie is tops with whoever tries it.-Nancy Mendoza, Yakima, Washington

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 7

2-1/4 cups sweetened shredded coconut, divided
2 tablespoons butter, melted
1 can (20 ounces) crushed pineapple, undrained
32 large marshmallows
2 teaspoons rum or vanilla extract
1/4 teaspoon salt
1 cup heavy whipping cream, whipped

Steps:

  • In a bowl, combine 2 cups coconut and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 325° for 8-10 minutes or until golden brown. Cool on a wire rack. Toast the remaining coconut; set aside., Drain pineapple, reserving 1/2 cup juice (discard remaining juice or refrigerate for another use); set pineapple aside. In a saucepan, combine marshmallows and reserved juice. Cook and stir over medium heat until marshmallows are melted. Remove from the heat. Add pineapple, extract and salt; mix well. Refrigerate for 2 hours or until cool., Fold in the whipped cream; spoon into prepared crust. Sprinkle with toasted coconut. Refrigerate for 2 hours or until set. Refrigerate leftovers.

Nutrition Facts : Calories 347 calories, Fat 18g fat (13g saturated fat), Cholesterol 28mg cholesterol, Sodium 191mg sodium, Carbohydrate 47g carbohydrate (34g sugars, Fiber 2g fiber), Protein 2g protein.

TROPICAL BREEZE (COCKTAIL)



Tropical Breeze (Cocktail) image

Pineapple and coconut. That's all you need for an instant vacation in the Caribbean! This is how I like it. But play with the amounts to find your perfect combo!

Provided by Bellinda

Categories     Beverages

Time 1m

Yield 1 serving(s)

Number Of Ingredients 4

2 ounces pineapple juice
2 ounces coconut rum (Captain Morgan Parrot Bay)
2 ounces white rum
6 ice cubes

Steps:

  • Add all ingredients to a shaker.
  • Shake for 10-12 seconds.
  • Pour/strain into a chilled glass and enjoy!

Nutrition Facts : Calories 620.7, Fat 0.1, Sodium 6.2, Carbohydrate 7.3, Fiber 0.1, Sugar 5.7, Protein 0.2

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