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.
VALENCIA ORANGE SUNSET PIE
I thought this up last week while feeding the baby in the middle of the night and had to try it out. It's an original recipe inspired by Key lime pie. Instead of Key lime it has Valencia orange and the crust is made with Nilla® wafers instead of graham crackers. It turned out very well. Next time I'll remember the whipped cream.
Provided by kenchy
Categories Desserts Pies Custard and Cream Pie Recipes
Time 3h20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Stir wafers, butter, and sugar in a bowl until well combined. Press crust mixture evenly in the bottom and up the sides of a 9-inch glass pie plate.
- Bake in the center of the preheated oven until golden brown, about 10 minutes. Remove to a wire rack to cool. Leave the oven on.
- Beat egg yolks in a large bowl with a hand mixer. Add condensed milk; mix until well combined. Mix in orange juice concentrate until well combined and slightly thickened. Mix in orange zest and juice. Pour filling into the cooled crust.
- Bake until filling is firm to the touch and only slightly jiggly in the center, about 13 minutes. Remove from the oven and allow to cool completely on a wire rack, about 30 minutes; filling will set as it cools.
- Cover and chill in the refrigerator for at least 2 hours before serving.
Nutrition Facts : Calories 514.4 calories, Carbohydrate 70.7 g, Cholesterol 163.8 mg, Fat 23 g, Fiber 1.4 g, Protein 8.1 g, SaturatedFat 10.5 g, Sodium 206.4 mg, Sugar 36.5 g
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.
TROPICAL STRAWBERRY PIE
Make and share this Tropical Strawberry Pie recipe from Food.com.
Provided by Boomette
Categories Pie
Time 48m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Coconut Cream : In a saucepan, mix sugar, cornstarch and salt. In a bowl, mix milk, coconut milk and egg yolks. Pour this mixture in the saucepan. Cook at medium heat, always stirring, 12 to 15 minutes. Keep cooking at medium-high heat, stirring, 2 to 3 minutes or until the mixture has thicken enough to coat the back of a spoon. Remove the saucepan from the heat.
- In a fine strainer on a large bowl, strain the cream. Add vanilla. Cover directly the surface of the cream with a plastic wrap. Let cool for 15 minutes at room temperature.
- In a food processor or blender, chop finely 1 cup of strawberries. In a small saucepan, mix sugar and cornstarch. Add chopped strawberries and water and stir. Cook at medium heat, stirring from time to time, for about 5 minutes or until it's bubbling. Let cool.
- Meanwhile, in a bowl, mix coconut cream and pineapple. Spread uniformly this mixture on the pie crust. Cut the remaining strawberries in half. Beginning by the outside, put the strawberries in 2 or 3 rows on the pineapple mixture. Cover the pie with the cold strawberry mixture. Cover with plastic wrap, without stretching, and put in the fridge for about 3 hours or until the garnish is firm. When ready to serve, garnish each serving with whipped cream and coconut flakes.
Nutrition Facts : Calories 319, Fat 14.3, SaturatedFat 8.7, Cholesterol 52.5, Sodium 161.7, Carbohydrate 45.3, Fiber 2.2, Sugar 28.4, Protein 4
TROPICAL SUNSET COCKTAIL
This pineapple cocktail is my personal concoction. It's so good! When you add the cherry juice, you will see how this drink got its name.
Provided by Kamra Raleigh
Time 5m
Yield 8
Number Of Ingredients 7
Steps:
- Pour orange juice, pineapple juice, vodka, lemon-lime beverage, and cherry juice into a large pitcher, in that order. Mix gently.
- Serve over ice, dropping a maraschino cherry or two into each glass.
Nutrition Facts : Calories 280.7 calories, Carbohydrate 35.3 g, Fat 0.4 g, Fiber 0.5 g, Protein 1.1 g, Sodium 11.9 mg, Sugar 15.1 g
GLAZED TROPICAL FRUIT PIE
Make and share this Glazed Tropical Fruit Pie recipe from Food.com.
Provided by That is Dr House to
Categories Dessert
Time 4h
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Mango and papaya should be peeled and cut into 1 inch pieces. Kiwi should be sliced and peeled.
- In small saucepan combine the cornstarch and the juice and cook stirring until thickened and bubbly. Cook for 2 more minutes after it reaches this stage. Continue to stir. Transfer to a bowl, cover and cool for 30 minutes.
- Divid mix between 3 small bowls. Fold one fruit into the mix in one bowl. Spoon the fruit into the shell. Arrange as desired.
- Cover and chill for 3 to 4 hours. Top with topping when serving.
- Note if you use a non dairy topping or omit it and use a Vegan crust, this dessert is vegan.
Nutrition Facts : Calories 182.2, Fat 6.2, SaturatedFat 1.3, Sodium 139.8, Carbohydrate 31.5, Fiber 2.3, Sugar 21, Protein 2
TROPICAL SUNSET PIE
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Roll out half the pastry to line pie plate, and roll out the other half to cut into strips for lattice top.
- Using fine grater, grate the peel from lemon, lime, and orange. Toss together to mix. In a separate bowl, squeeze the juice from the lemon, the lime, and half of the orange. Mix juices together. Peel and core the pineapple and discard peel and core. Cut remaining flesh into approximately 1/2 inch cubes.
- In a medium mixing bowl, combine eggs, sugar, flour, salt, 2 Tablespoons of the mixed citrus juice (or 1 Tablespoon juice & 1 Tablespoon liqueur), and 1 Tablespoon of the grated peel. Mix well, then stir in pineapple and nuts.
- Spread filling into pastry-lined pie plate. Sprinkle a little more of the mixed peel over the top. Make lattice top and crimp edges. If you like, you can brush with milk, then lightly sprinkle with sugar.
- Bake for 40 minutes, or until filling is set and crust is golden brown. Chill before serving.
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
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