Mango Pineapple Pie with Macadamia Lattice Crust

This state fair pie contest entry wows with coconut, pineapple and macadamia nuts, for a taste as fresh as the islands themselves!

–

Save & Share

Servings 8

false

( 14 ) Ratings

14 Ratings

5 Stars 14%

4 Stars 36%

3 Stars 21%

2 Stars 14%

1 Stars 14%

Member Reviews ( 3 )

8e3d71e5-461c-4105-9e22-5063c0ec3278

State Fair Pie Competition - 2008

Regina Farris

Mesquite, Texas

ingredients 11
Prep Time 45 min
Total Time 3 hr 0 min

Ingredients

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

3/4: cup coarsely chopped macadamia nuts

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

1: tablespoon butter or margarine

3: tablespoons milk

1: tablespoon sugar

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Heat oven to 350°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Place second pie crust on lightly floured piece of waxed paper. Using pastry cutter, gently mark lines on crust 1 inch apart for guides for cutting strips. Sprinkle chopped macadamia nuts between lines on crust; use rolling pin to gently press nuts into crust. Cut into strips along lines; set aside.
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 until thickened. Stir in butter; pour into pastry-lined pie plate.
3 To make top crust, place 5 to 7 strips pie crust across filling. Place cross-strips over tops of first strips. Seal and flute edges. Brush with milk; sprinkle with 1 tablespoon sugar. Bake 45 to 50 minutes or until golden brown.