TROPICAL PIE
"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
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 FRUIT CREAM PIE
Carolyn Dixon of Monticello, Arkansas uses crunchy toasted coconut to add a special touch to this sweet and fruity pie. It can be stirred up in a jiffy with handy pantry staples.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, whisk the milk, extract and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in fruit and coconut. Pour into crust. Refrigerate until serving.
Nutrition Facts :
TROPICAL CREAM PIE
This is a wonderful dessert for those watching their calories, carbs and fat grams. This is made with yogurt cheese in place of cream cheese. The prep time reflects a 24 hour period to drain the yogurt. This recipe is from Not Just Cheesecake!
Provided by PaulaG
Categories Pie
Time P1DT12h30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- The day before, place in yogurt in a strainer lined with cheesecloth or a yogurt strainer and place in the refrigerator; allowing to drain for 24 hours.
- Making sure to reserve the liquid, drain the pineapple in a stainer, pressing against sides to remove liquid.
- Soften the gelatin in 1/4 cup of the pineapple juice for 5 minutes; heat 1/2 cup of the remaining juice; add softened gelatin and stir to dissolve, cool slightly.
- Sprinkle the banana with lemon juice and toss to coat; place the coconut in a dry skillet and over medium heat toast lightly.
- Place the yogurt cheese in a medium-sized bowl, gently stir in sugar with a fork or wire whisk; gradually add the gelatin mixture and continue stirring until well blended.
- Fold in the drained pineapple, bananas and toasted coconut.
- Pour the mixture into a 9-inch prepared graham cracker crust, chill several hours or until set.
Nutrition Facts : Calories 335.6, Fat 10.7, SaturatedFat 2.6, Cholesterol 1.5, Sodium 293.1, Carbohydrate 54.7, Fiber 1.9, Sugar 40.5, Protein 7.7
SKINNY CREAMY TROPICAL BANANA PIE
88% less sat fat • 33% less sugar than the original recipe. Running short on time? Skip the crust and make only the filling for a delicious coconut and banana pudding dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h
Yield 10
Number Of Ingredients 15
Steps:
- For filling: In a heavy medium saucepan, stir together sugar and cornstarch. Gradually stir in milk and evaporated milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat.
- In a medium bowl, gradually stir about 1 cup of the hot mixture into egg. Return all of the egg mixture to saucepan. Cook and stir over medium-low heat for 2 minutes more. Remove from heat. Stir in the 3 tablespoons coconut, the vanilla, and rum extract. Set aside to cool for 30 minutes, stirring occasionally.
- Arrange bananas in the bottom of the Gold Medal™ Flour Baked Oil Pastry. Pour in cooled filling. Cover surface with plastic wrap. Chill for 4 hours.
- To serve, spoon whipped topping onto pie and, if desired, top with additional toasted coconut.
- Gold Medal™ Flour Baked Oil Pastry: Preheat oven to 450°F. In a medium bowl, combine 1 1/3 cups Gold Medal™ all-purpose flour and 1/4 teaspoon salt. Using a fork, stir 1/4 cup cooking oil and 3 tablespoons fat-free milk into flour mixture. If necessary, stir in an additional 1 tablespoon milk to moisten (dough will appear crumbly). Form dough into a ball. On a lightly floured surface, slightly flatten dough ball. Roll dough from center to edge into a 12-inch circle. Carefully roll pastry circle around rolling pin. Carefully transfer pastry to a 9-inch pie plate (pastry will be very tender). Ease into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under pastry edge and crimp as desired. Prick pastry all over with a fork. Line with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until golden.
Nutrition Facts : Calories 240, Carbohydrate 34 g, Cholesterol 2 mg, Fat 1, Fiber 1 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 110 mg, Sugar 12 g, TransFat 0 g
TROPICAL FRUIT CREAM PIE
Make and share this Tropical Fruit Cream Pie recipe from Food.com.
Provided by papergoddess
Categories Pie
Time 1h10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- In a bowl, beat milk and pudding mix for 2 minutes or until smooth.
- Let stand until slightly thickened, about 2 minutes.
- Add fruit and coconut; mix well.
- Pour into crust.
- Refrigerate at least 1 hour.
Nutrition Facts : Calories 2216.7, Fat 99.2, SaturatedFat 43.9, Cholesterol 68.3, Sodium 2715.7, Carbohydrate 312.2, Fiber 13.4, Sugar 169.4, Protein 29.6
TROPICAL COCONUT PIE
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
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.
A PIECE OF THE TROPICS PIE
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
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 COCONUT CREAM PIE
Escape to the tropics for dessert with our Tropical Coconut Cream Pie. The combination of bananas, coconut, pineapple, COOL WHIP and pudding is perfection in a coconut shortbread crust. Your friends and family will love this Tropical Coconut Cream pie!
Provided by My Food and Family
Categories Recipes
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Mix cookie crumbs, 2/3 cup untoasted coconut and butter in medium bowl until blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min. or until golden brown. Cool.
- Beat pudding mix and milk in large bowl with whisk 2 min. Stir in remaining untoasted coconut. Arrange banana slices on bottom of crust; cover with pudding mixture. Gently stir pineapple into COOL WHIP; spread over pudding layer. Sprinkle with toasted coconut.
- Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
TROPICAL STRAWBERRY CREAM PIE
Studded with pineapples and topped with fresh strawberries, this cream pie is a welcome sight no matter the latitude.
Provided by My Food and Family
Categories Recipes
Time 4h20m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Crush 26 wafers; mix with butter until blended. Press onto bottom of 9-inch pie plate. Stand remaining wafers around edge of pie plate.
- Beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in 1 cup COOL WHIP and pineapple; spread over crust.
- Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice; stir until melted. Stir in strawberries. Refrigerate 5 min. or until slightly thickened; spoon over cream cheese layer. Refrigerate 4 hours or until firm. Top with remaining COOL WHIP.
Nutrition Facts : Calories 360, Fat 21 g, SaturatedFat 13 g, TransFat 0.5 g, Cholesterol 45 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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