Mango Pineapple Pie with Macadamia Lattice Crust

By carvalhohm2

Ingredients

• 1 box refrigerated pie crusts, softened as directed on box
• 3/4 cup coarsely chopped macadamia nuts
• 2 cups mango chunks
• 2 cups chopped fresh pineapple, drained
• 3/4 cup sugar
• 1/4 cup canned cream of coconut (not coconut milk)
• 3 tablespoons cornstarch
• 1/2 teaspoon salt
• 1 tablespoon butter or margarine
• 3 tablespoons milk
• 1 tablespoon sugar

Details

Servings 8
Cooking time 180mins
Adapted from pillsbury.com

Preparation

Step 1

1 Heat oven to 350°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Place second pie crust on lightly floured piece of waxed paper. Using pastry cutter, gently mark lines on crust 1 inch apart for guides for cutting strips. Sprinkle chopped macadamia nuts between lines on crust; use rolling pin to gently press nuts into crust. Cut into strips along lines; set aside.

2 In 2-quart saucepan, mix mango, pineapple, 3/4 cup sugar and the cream of coconut. In small bowl, mix cornstarch and salt; stir into fruit mixture. Cook over medium-low heat until thickened. Stir in butter; pour into pastry-lined pie plate.

3 To make top crust, place 5 to 7 strips pie crust across filling. Place cross-strips over tops of first strips. Seal and flute edges. Brush with milk; sprinkle with 1 tablespoon sugar. Bake 45 to 50 minutes or until golden brown.

Serves 8

For a special touch, dollop each slice with whipped cream and sprinkle lightly with chopped, toasted macadamia nuts.