Best Tropical Dream Pie Recipes

TROPICAL DREAM PIE

Tropical Dream Pie image

Pineapple, macadamia nuts and whipped topping are spooned into a graham cracker crust and topped with toasted coconut for an easy no-bake pie.

Provided by My Food and Family

Categories Recipes

Time 3h15m

Yield 8 servings

Number Of Ingredients 6

Ingredients

1 can (8 oz.) pineapple tidbits, drained
2 jars (5 oz. each) KRAFT Pineapple Spread
1/4 cup chopped PLANTERS Macadamias
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 ready-to-use graham cracker crumb crust (6 oz.)
1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted

Steps:

Mix pineapple, pineapple spread and nuts in medium bowl until well blended. Gently stir in whipped topping.
Spoon into crust.
Refrigerate several hours or overnight. Sprinkle with coconut just before serving. Store leftover pie in refrigerator.

Nutrition Facts : Calories 340, Fat 23 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 25 mg, Sodium 240 mg, Carbohydrate 31 g, Fiber 1 g, Sugar 19 g, Protein 3 g

TROPICAL DREAM MERINGUE PIE

TROPICAL DREAM MERINGUE PIE image

Categories Egg Fruit Dessert Bake

Yield Serves 8-10.

Number Of Ingredients 20

Ingredients

Coconut Cookie Crust:
1 1/2 cups (10) coconut sugar cookies, crumbled
2 tablespoons granulated sugar
1/2 teaspoon salt
2 tablespoons butter, melted
Filling:
1/4 cup pineapple juice
1/4 cup orange juice
1/4 cup guava juice
2 teaspoons Triple Sec or orange-flavored liqueur
1/2 cup granulated sugar
3 tablespoons honey
6 large egg yolks
½ cup unsalted butter, cut into ½ inch pieces
Meringue:
6 large egg whites
1/2 teaspoon cream of tartar
1/2 teaspoon almond extract
1/4 cup granulated sugar
1/3 cup flaked coconut, lightly toasted

Steps:

1. In food processor with metal blade, process cookies, sugar and salt until finely crumbled. Empty into small bowl; add sugar and melted butter, combine until firm enough to handle. Press into 9-inch pie pan. Bake at 350 for 10 to 15 minutes or until lightly brown. Cool completely and set aside. 2. For pie filling, combine juices, liqueur, sugar, honey, egg yolks and butter in a heavy non-reactive sauce pan and whisk to mix. 3. Place the pan over low heat and whisk constantly; cook 8 to 10 minutes or until mixture is thick and smooth. Do not boil or mixture will curdle. Strain mixture to remove any lumps. Transfer to a bowl, place plastic wrap directly to surface and let cool completely. 4. For meringue, add egg whites to large bowl and beat on medium speed until mixture is frothy. Add in cream of tartar, vanilla and sugar gradually. Beat on high until firm peaks form. 5. Fill cooled pie crust with filling. Top with meringue mixture; cover edges of crust with mixture to avoid shrinkage. Bake at 400 degrees for 5-7 minutes or until peaks are lightly browned. Turn pie after 3 minutes to ensure even browning. 6. Let pie cool on rack for 1 hour; refrigerate 8 hours or overnight. Before serving sprinkle pie with toasted coconut. Keep refrigerated.