A Piece Of The Tropics Pie Recipes
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.
PINEAPPLE-MANGO COCONUT PIE (TASTE OF THE TROPICS)
Made this for my co-workers for National Pie Day and it was a hit!!
Provided by N A @BellaBlue7972
Categories Pies
Number Of Ingredients 21
Steps:
- Bake pie shell at 425 degrees for 10 minutes (be sure to prick the crust so it doesn't inflate too much)
- Whip together the cream cheese, sugar, egg, coconut extract, heavy whipping cream and 2 tablespoons shredded coconut until smooth; set aside.
- 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.
- Pour the coconut cream into a cooled pie shell, top with the pineapple-mango mixture; set aside.
- 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.
- 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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- Preheat the oven to 450ºF. Roll the pie crust out and press into a 9-inch pie dish. Sprinkle the coconut over the bottom of the dish and gently press into the dough. Prick the crust generously with a fork. Bake the crust until golden brown, 9-11 minutes. Remove from the oven to cool. Reduce the oven heat to 425ºF.
- In a small bowl, combine the flour and sugar. Cut the butter into the mixture with a fork or a pastry cutter until the mixture resembles coarse crumbs. Stir in the coconut. Spread the mixture out onto a baking sheet. Bake until light golden brown, stirring every minute, for 4 to 8 minutes.
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