by Paula Pittman of Choctaw, Oklahoma, won 1st place at the Pillsbury Refrigerated Pie Baking Championship, 2009 Oklahoma State Fair.
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.
Expert Tips: Add 1/4 tsp. of coconut extract to whipped cream; top each slice with a dollop just before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (113g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 251 | ||
Calories from Fat: 209 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.2g | 31 % | |
Saturated Fat 9.5g | 47 % | |
Monounsaturated Fat 10.8g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 62.3mg | 19 % | |
Sodium 7242.7mg | 250 % | |
Potassium 141.4mg | 4 % | |
Total Carbohydrate 9.7g | 3 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 8.1g | ||
Protein 3.7g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 251
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