Tropical Fruit Cream Pie Recipe

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Tropical Fruit Cream Pie Recipe

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4 1 1
Publisher Photo
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 2 cups cold milk
  • 1 package (3.4 ounces) instant coconut cream 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 bowl, beat milk and pudding mix for 2 minutes or until smooth. Let stand until slightly thickened, about 2 minutes. Add fruit and coconut; mix well. Pour into crust. Refrigerate until serving. Yield: 6-8 servings.
Originally published as Tropical Fruit Cream Pie in Quick Cooking May/June 1999, p9

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.

  • 2 cups cold milk
  • 1 package (3.4 ounces) instant coconut cream pudding mix
  • 1 can (15-1/4 ounces) mixed tropical fruit, drained
  • 1/2 cup flaked coconut, toasted
  • 1 graham cracker crust (9 inches)
  1. In a bowl, beat milk and pudding mix for 2 minutes or until smooth. Let stand until slightly thickened, about 2 minutes. Add fruit and coconut; mix well. Pour into crust. Refrigerate until serving. Yield: 6-8 servings.
Originally published as Tropical Fruit Cream Pie in Quick Cooking May/June 1999, p9

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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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