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Tropical Fruit Cream Pie Recipe

Carolyn Dixon of Monticello, Arkansas uses crunchy toasted coconut to add a special touch to this sweet and fruity pie. It can be stirred up in a jiffy with handy pantry staples.

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Tropical Fruit Cream Pie Recipe

Prep/Total Time: 10 min.

Yield: 6-8 Servings

10 10

Ingredients

2 cups cold 2% milk
1/2 teaspoon coconut extract
1 package (3.4 ounces) instant vanilla pudding mix
1 can (15-1/4 ounces) mixed tropical fruit, drained
1/2 cup flaked coconut, toasted
1 graham cracker crust (9 inches)

Directions

In a large bowl, whisk the milk, extract and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in fruit and coconut. Pour into crust. Refrigerate until serving. Yield: 6-8 servings.

Originally published as Tropical Fruit Cream Pie in Quick Cooking May/June 1999, p9

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Tropical Fruit Cream Pie

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(1-1) of 1 reviews

Reviewed on Jul. 24, 2012 by oklee

It's been over 100 degrees for two weeks now and this is such an easy, refreshing dessert. I used sugar-free, fat-free everything and I added 4 oz fat free cool whip. I should have taken out about 1/2 cup of the skim milk to compensate. I also taosted the coconut. It was yummmmy! A real keeper and if I cut the pie into 12 slices it comes out to less than 200 calories/slice.