Tropical Cream Pie

Vibrant and refreshing, this ice cream pie is perfect for summertime entertaining! Loaded with tropical fruit and coconut, this dessert tastes like a vacation and is best enjoyed with good company.

30 mins prep  •  20 mins cooking time  •  50 mins total (+5 hours standing time)

Serves 8

Dessert

Ingredients:

• 1 cup graham cracker crumbs
• 2/3 cup sweetened flaked coconut, divided
• 1 tbsp brown sugar
• 1/3 cup Organic Meadow Cultured Unsalted Butter,        melted
• 1 1/2 cups Organic Meadow Whipping Cream
• 1/2 cup granulated sugar, divided
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1 3/4 cups chopped mango, divided
• 1 3/4 cups chopped pineapple, divided

Instructions:

1. Preheat oven to 350F.

2. In medium bowl, stir together graham cracker crumbs, 1/4 cup coconut and brown sugar. Stir in butter until mixture is blended. Press mixture into 9-inch pie plate.

3. Bake for 8 to 10 minutes or until lightly golden and crisp. Let cool completely.

4. Meanwhile, in large bowl, using handheld electric mixer, beat together cream, 1/4 cup granulated sugar, vanilla extract and salt until stiff peaks form, about 3 to 5 minutes. Fold in 1/2 cup mango, 1/2 cup pineapple and 1/4 cup coconut until combined.

5. Spread cream mixture into cooled graham cracker crumb base. Top with 3/4 cup mango, 3/4 cup pineapple and remaining coconut. Freeze for at least 4 hours or until frozen (overnight is best).

6. Meanwhile, in small saucepan set over medium heat, add remaining mango, remaining pineapple, remaining granulated sugar and 1/4 cup water. Bring to a simmer and cook, stirring occasionally, for 8 to 10 minutes or until mixture is thickened and syrupy. Let cool slightly, then transfer to immersion or stand blender and blend until smooth. Transfer to large measuring cup, cover and refrigerate for 30 minutes or until chilled.

7. Just before serving, drizzle pie with some of the mango-pineapple sauce and serve remaining sauce on the side.

Tip: This pie is perfect for making in advance! Fill pie crust with cream mixture, cover with plastic wrap and freeze for up to 1 month. To serve, let stand at room temperature for 30 minutes, then top with fruit and serve with prepared sauce.

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