Pineapple-Mango Coconut Pie (Taste of the Tropics)

N A

By
@BellaBlue7972

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

Rating:
★★★★★ 1 vote
Comments:
Serves:
8-10
Prep:
30 Min
Cook:
45 Min

Ingredients

1
9 inch pie crust, frozen or fresh

COCONUT CREAM

8 oz
cream cheese, room temperature
1/3 c
sugar, white
1
egg
1 tsp
coconut extract
2 Tbsp
coconut, flaked
1 tsp
heavy whipping cream

FRUIT FILLING

2 1/4 c
pineapple, fresh or frozen
2 1/4 c
mango, fresh or frozen
1 c
brown sugar, light
1/4 c
coconut milk
4 Tbsp
cornstarch
1/4 tsp
salt
2 Tbsp
butter

CRUMB TOPPING

1 stick
butter, softened
1 c
flour
3/4 c
brown sugar, firmly packed
1/2 c
coconut, flaked

Step-By-Step

1Bake pie shell at 425 degrees for 10 minutes (be sure to prick the crust so it doesn't inflate too much)
2Whip together the cream cheese, sugar, egg, coconut extract, heavy whipping cream and 2 tablespoons shredded coconut until smooth; set aside.
3In 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.
4Pour the coconut cream into a cooled pie shell, top with the pineapple-mango mixture; set aside.
5Mix 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.
6Reduce 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.

About this Recipe

Course/Dish: Pies, Fruit Desserts
Other Tag: For Kids