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Tropical Fruit Chiffon Pie

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By Pillsbury Kitchens
Updated Nov 1, 2010
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This creamy pie made with tropical fruits was a blue ribbon winner at the Kansas State Fair in 2010.

Tropical Fruit Chiffon Pie

  • Prep Time 45 min
  • Total 5 hr 0 min
  • Ingredients 13
  • Servings 8
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Ingredients

Crust

Filling

  • 1 can (8 oz) crushed pineapple
  • 1 box (4-serving size) lemon-flavored gelatin
  • 1 package (8 oz) cream cheese, softened
  • 3/4 cup sugar
  • 1 can (11 oz) mandarin orange segments, drained
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon coconut extract
  • 1 1/2 cups whipping cream
  • 2 tablespoons sugar

Garnish

  • Whipped cream
  • Remaining mandarin orange segments
  • Mint leaves

Instructions

  • Step 
    1
    Heat oven to 450°F. Place pie crust in bottom of ungreased 9-inch glass pie plate. Prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool before filling.
  • Step 
    2
    Drain pineapple, reserving syrup. Add water to pineapple syrup to measure 1 cup of liquid. Heat to boiling; remove from heat. Stir in gelatin until dissolved. Set aside.
  • Step 
    3
    In large bowl combine softened cream cheese and 3/4 cup sugar with electric mixer. Add pineapple and 1/2 cup of the mandarin orange segments. Beat with mixer until creamy. While beating, add gelatin mixture, lemon juice and coconut extract. Chill until mixture is thick but not firm, about 1 hour.
  • Step 
    4
    Beat 1 1/2 cups whipping cream until stiff. Add 2 tablespoons sugar to cream while beating. Reserve 1 cup whipped cream for top of pie. Add remainder of whipped cream to chilled gelatin mixture and mix at low speed. Chill about 15 minutes or until mixture is firm enough to mound. Heap into crust. Chill until firm, at least 3 hours. Garnish with reserved 1 cup whipped cream, remaining mandarin orange segments and mint leaves. Store in refrigerator.

Nutrition

500 Calories
30g Total Fat
4g Protein
54g Total Carbohydrate
41g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
500
Calories from Fat
270
Total Fat
30g
46%
Saturated Fat
17g
83%
Trans Fat
1g
Cholesterol
80mg
27%
Sodium
290mg
12%
Potassium
180mg
5%
Total Carbohydrate
54g
18%
Dietary Fiber
1g
3%
Sugars
41g
Protein
4g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
15%
15%
Calcium
6%
6%
Iron
0%
0%
Exchanges:
1/2 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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