Ingredients
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1
package (8 oz) cream cheese, softened
1/4
cup sugar
1
teaspoon coconut extract
1
egg
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
2
tablespoons butter
1
tablespoon milk
1
teaspoon sugar
3/4
cup chopped macadamia nuts
Preparation
Heat oven to 350°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate. In medium bowl, beat all cream cheese layer ingredients with electric mixer on high speed until smooth. Spread in crust-lined pan.
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, stirring constantly, until thickened. Stir in butter until melted. Pour over cream cheese mixture. Top with second crust and flute; cut slits in several places. Brush with milk, sprinkle with 1 teaspoon sugar and the macadamia nuts.
Bake 45 to 50 minutes or until golden brown. Cool at least 2 hours before serving. Store covered in refrigerator.
