Tropical Fruit Cream Pie Recipe

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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.
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 6-8 servings


  • 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 sweetened shredded coconut, toasted
  • 1 graham cracker crust (9 inches)

Nutritional Facts

1 serving (1 piece) equals 266 calories, 10 g fat (5 g saturated fat), 8 mg cholesterol, 293 mg sodium, 42 g carbohydrate, 2 g fiber, 3 g protein.


  1. 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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oklee User ID: 6788697 33106
Reviewed Jul. 24, 2012

"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."

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