Lucien
09-06-2010, 03:19 PM
INGREDIENTS
Crust
1 box Pillsbury refrigerated pie crusts, softened as directed on box
Cream Cheese Filling
1 package (8 oz) cream cheese, softened
1/4 cup sugar
1 teaspoon coconut extract
1 egg
Fruit Filling
2 cups mango chunks
2 cups chopped fresh pineapple, drained
3/4 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
DIRECTIONS
1. 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.
2. 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.
3. Bake 45 to 50 minutes or until golden brown. Cool at least 2 hours before serving. Store covered in refrigerator.
Crust
1 box Pillsbury refrigerated pie crusts, softened as directed on box
Cream Cheese Filling
1 package (8 oz) cream cheese, softened
1/4 cup sugar
1 teaspoon coconut extract
1 egg
Fruit Filling
2 cups mango chunks
2 cups chopped fresh pineapple, drained
3/4 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
DIRECTIONS
1. 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.
2. 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.
3. Bake 45 to 50 minutes or until golden brown. Cool at least 2 hours before serving. Store covered in refrigerator.