Coconut Cream Tropical Pie
1 package (15 ounces) refrigerated pie crusts (2 crusts)
1 package (8 ounces) cream cheese, softened
1 can (8 ounces) pineapple chunks in juice, undrained
1 lime
1 container (12 ounces) frozen whipped topping, thawed
1 package (3.4 ounces) coconut cream instant pudding and pie filling
1/2 cup sweetened flaked coconut, toasted, divided
1 large orange, sliced
2 kiwi, peeled and sliced
Preheat oven to 375�F. Let pie crusts stand at room temperature 15
minutes. Lightly sprinkle Large Round Stone with flour. Gently unfold
one pie crust and place in center of baking stone. Unfold second crust
and place over first crust, matching edges and pressing to seal. Using
Baker's Roller(R), roll crusts to edge of baking stone.
Fold 1/2 inch of edge of crust in toward center, forming an even
border; press to seal seam. Flute edge, if desired; use pastry tool to
prick entire surface of crust. Bake 20-25 minutes or until light golden
brown. Remove from oven; cool completely.
Place cream cheese in Classic Batter Bowl; whisk until smooth using
Stainless Steel Whisk. Drain pineapple, reserving juice. Chop pineapple
using Food Chopper. Using Lemon Zester/Scorer, zest lime; set aside for
garnish. Juice lime to measure 1 tablespoon juice. Add pineapple, 1/4
cup of the pineapple juice and lime juice to cream cheese; whisk until
smooth. Add whipped topping, pudding mix and half of the coconut; mix
until well blended using Small Mix 'N Scraper(R). Spread filling evenly
over crust.
Using Utility Knife, cut peel off orange and slice orange in half
lengthwise; slice crosswise into 1/4-inch-thick slices. Slice kiwi
using Egg Slicer Plus(R). Arrange orange and kiwi slices over filling.
Sprinkle remaining coconut around edge of filling. Sprinkle reserved
lime zest over fruit. Refrigerate 30 minutes. Cut into wedges and
serve.
Yield: 16 servings or 24 sample servings
Nutrients per serving: Calories 280, Total Fat 16 g, Saturated Fat 10 g,
Cholesterol 20 mg, Carbohydrate 29 g, Protein 2 g, Sodium 220 mg, Fiber
less than 1 g
Cook's Tip: To toast coconut in microwave oven, place coconut in Small
Oval Baker; microwave on HIGH 1-2 minutes or until golden brown,
stirring after each 10-second interval. Cool completely.
Source: Pampered Chef |