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Tropical Fruit Cream Pie

 Tropical Fruit Cream Pie
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.
6-8 ServingsPrep/Total Time: 10 min.


  • 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)


  • 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.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.