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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.


Posted By: Amy Kristy
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Prep Time: 15 | Cook Time: 60 | Ready In: 2+ hours
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Crust

  • 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

Fruit Filling

  • 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

Topping

  • 1 tablespoon milk
  • 1 teaspoon sugar
  • 3/4 cup chopped macadamia nuts

Cooking Process:

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.

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