Pineapple Mango Coconut Pie Taste Of The Tropics Recipes

PINEAPPLE-MANGO COCONUT PIE (TASTE OF THE TROPICS)

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.

DANG GOOD PIE

Steps:

• 1. Bake prepared pie crust at 350 for 10 minutes.
• 2. Mix eggs in small bowl. Then melt butter. Mix all ingredients together in medium bowl. Do not drain the pineapple.
• 3. Pour into prepared pie shell and bake. Bake at 350 for 45 min or until the center is set.

COCONUT PINEAPPLE PIE

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., In a large bowl, combine sugar and flour. Add the corn syrup, coconut, pineapple, eggs and vanilla; mix well. Pour into crust. Drizzle with butter. , Bake until a knife inserted in the center comes out clean, 50-55 minutes. Cover pie loosely with foil during the last 30 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. Chill before cutting. Store in the refrigerator.

TROPICAL COCONUT PIE

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.