Pineapple Mango Cream Cheese Pie
This recipe was from an original Pilsbury recipe that I made some minor tweaks. I love the fresh fruit and cream cheese combination of this pineapple mango cream pie.
- 1 box store-bought refrigerated pie crusts, softened as directed on box
Cream Cheese mixture
- 1 package (8 oz) cream cheese, softened
- 1/4 cup sugar
- 1/4 cup cream of coconut
- 1 egg
- 2 cups mango chunks
- 2 cups chopped fresh pineapple, drained
- 1/2 cup sugar
- 1/4 cup canned cream of coconut (not coconut milk)
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1 tablespoon milk
- 1 teaspoon sugar
- 3/4 cup chopped macadamia nuts
Heat oven to 350°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate. In medium bowl, beat all cream cheese layer ingredients with electric mixer on high speed until smooth. Spread in crust-lined pan.
In 2-quart saucepan, mix mango, pineapple, 3/4 cup sugar and the cream of coconut. In small bowl, mix cornstarch and salt; stir into fruit mixture. Cook over medium-low heat, stirring constantly, until thickened. Stir in butter until melted. Pour over cream cheese mixture. Top with second crust and flute; cut slits in several places. Brush with milk, sprinkle with 1 teaspoon sugar and the macadamia nuts.
Bake 45 to 50 minutes or until golden brown. Cool at least 2 hours before serving. Store covered in refrigerator.