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!!


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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

Directions Step-By-Step

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

About this Recipe

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