pineapple-mango coconut pie (taste of the tropics)

Name: Pineapple-Mango Coconut Pie (Taste of the Tropics)
Prep time: 30 min
Cook time: 45 min
Yield: 8
Ingredients: 1 - 9 inch pie crust, frozen or fresh; ## COCONUT CREAM; 8 ounce(s) cream cheese, room temperature; 1/3 cup(s) sugar, white; 1 - egg; 1 teaspoon(s) coconut extract; 2 tablespoon(s) coconut, flaked; 1 teaspoon(s) heavy whipping cream; ## FRUIT FILLING; 2 1/4 cup(s) pineapple, fresh or frozen; 2 1/4 cup(s) mango, fresh or frozen; 1 cup(s) brown sugar, light; 1/4 cup(s) coconut milk; 4 tablespoon(s) cornstarch; 1/4 teaspoon(s) salt; 2 tablespoon(s) butter; ## CRUMB TOPPING; 1 stick(s) butter, softened; 1 cup(s) flour; 3/4 cup(s) brown sugar, firmly packed; 1/2 cup(s) coconut, flaked

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105 Pinches 1 Photo

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NY, NY

Updated on Jan 23, 2012

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

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Forgot to take a picture before my coworkers had at it - But at least it is something to get the idea of it!!

prep time 30 Min

cook time 45 Min

method ---

yield 8-10 serving(s)

Ingredients

1 - 9 inch pie crust, frozen or fresh
COCONUT CREAM
8 ounces cream cheese, room temperature
1/3 cup sugar, white
1 - egg
1 teaspoon coconut extract
2 tablespoons coconut, flaked
1 teaspoon heavy whipping cream
FRUIT FILLING
2 1/4 cups pineapple, fresh or frozen
2 1/4 cups mango, fresh or frozen
1 cup brown sugar, light
1/4 cup coconut milk
4 tablespoons cornstarch
1/4 teaspoon salt
2 tablespoons butter
CRUMB TOPPING
1 stick butter, softened
1 cup flour
3/4 cup brown sugar, firmly packed
1/2 cup coconut, flaked

How To Make pineapple-mango coconut pie (taste of the tropics)

Step 1

Bake pie shell at 425 degrees for 10 minutes (be sure to prick the crust so it doesn't inflate too much)

Step 2

Whip together the cream cheese, sugar, egg, coconut extract, heavy whipping cream and 2 tablespoons shredded coconut until smooth; set aside.
Step 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.
Step 4

Pour the coconut cream into a cooled pie shell, top with the pineapple-mango mixture; set aside.
Step 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.
Step 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.
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