Tropical Fruit Cream Pie Recipes

Steps:

• 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 at least 1 hour.

Steps:

• Mix flour, powdered sugar, ground ginger and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Whisk 1 yolk and water in small bowl to blend. Add to processor by tablespoonful and process until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 1 hour.
• Pour milk into heavy medium saucepan. Add ginger. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Cover and let steep 30 minutes. Strain and return to same saucepan. Bring to simmer. Whisk 3 yolks, sugar and cornstarch in medium bowl until well blended. Gradually whisk in hot milk. Return mixture to same saucepan. Whisk over medium heat until mixture thickens and comes to boil. Boil 1 minute. Pour pastry cream into clean bowl. Press plastic onto surface and refrigerate until well chilled, about 4 hours.
• Preheat oven to 375 degrees F. Roll out dough on lightly floured surface to 14 inch round. Transfer to 11inch round tart pan with removable bottom. Line crust with foil, parchment or coffee filters; fill with dried beans or pie weights. Bake until sides of crust are set, about 15 minutes. Remove foil and beans. Bake until crust is golden, piercing with fork if bubbles form. Transfer pan to rack and cool completely.
• Combine preserves and Cognac in heavy small saucepan. Stir over low heat until preserves melt. Transfer to processor; puree until smooth. Brush half of syrup over bottom of crust. Spread pastry cream evenly over. Arrange fruit over pastry cream. Rewarm preserve mixture. Brush over fruit.

Steps:

• Drain oranges, reserving 2 Tbsp. of the syrup. Place half of the oranges on bottom of crust. Top with half of the banana slices; set aside.
• Beat cream cheese, reserved 2 Tbsp. syrup and vanilla in large bowl with wire whisk until well blended. Gently stir in whipped topping. Stir in 1/3 cup of the toasted coconut. Spread over fruit in crust. Refrigerate at least 1 hour.
• Arrange tropical fruit salad and remaining banana slices in a ring around edge of pie just before serving. Mound remaining oranges in center. Drizzle jam over fruit. Sprinkle with remaining 1/3 cup coconut. Store leftover pie in refrigerator.

Steps:

• Crush 26 wafers; mix with butter until blended. Press onto bottom of 9-inch pie plate. Stand remaining wafers around edge of pie plate.
• Beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in 1 cup COOL WHIP and pineapple; spread over crust.
• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice; stir until melted. Stir in strawberries. Refrigerate 5 min. or until slightly thickened; spoon over cream cheese layer. Refrigerate 4 hours or until firm. Top with remaining COOL WHIP.

Steps:

• Preheat oven to 425°F. Unfold crust.
• Using wet fingertips, press together any cracks to seal. Rub crust with flour. Place crust, floured side down, in 9-inch-diameter tart pan with removable bottom. Fold overhang in; press firmly, forming double-thick sides. Pierce bottom of crust with fork. Bake until golden, about 14 minutes. Cool completely.
• Beat cream cheese and sugar in large bowl until smooth. Beat in whipping cream, lemon juice and vanilla. Spread filling in prepared crust. Refrigerate until filling is firm, about 1 hour.
• Arrange pineapple, kiwis and mango atop tart. Stir preserves in saucepan over low heat until melted. Brush preserves over fruit. Chill tart up to 2 hours.

Steps:

• The day before, place in yogurt in a strainer lined with cheesecloth or a yogurt strainer and place in the refrigerator; allowing to drain for 24 hours.
• Making sure to reserve the liquid, drain the pineapple in a stainer, pressing against sides to remove liquid.
• Soften the gelatin in 1/4 cup of the pineapple juice for 5 minutes; heat 1/2 cup of the remaining juice; add softened gelatin and stir to dissolve, cool slightly.
• Sprinkle the banana with lemon juice and toss to coat; place the coconut in a dry skillet and over medium heat toast lightly.
• Place the yogurt cheese in a medium-sized bowl, gently stir in sugar with a fork or wire whisk; gradually add the gelatin mixture and continue stirring until well blended.
• Fold in the drained pineapple, bananas and toasted coconut.
• Pour the mixture into a 9-inch prepared graham cracker crust, chill several hours or until set.