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
Ingredients
Crust
- 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
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
-
Step1Heat 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.
-
Step2Drain 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.
-
Step3In 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.
-
Step4Beat 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
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