American Pie Council

2019 Amateur Entry


Tropical Fantasy Pie

Tropical Fantasy Pie
Rhonda Hull
Little Rock, Arkansas

Category: Cream Pie


1 cup all-purpose flour
1/2 Tablespoon sugar
1/2 teaspoon salt
1/3 cup shortening
3-4 Tablespoons very cold water

Mix flour, sugar, and salt in a bowl. Add the shortening and cut in until mixture resembles coarse crumbs. Add water one tablespoon at time and stir with a fork until dough comes together. Wrap dough in plastic wrap and chill for 30 minutes

On a lightly floured work surface roll out the pie dough to fit a 9” pie pan. Line the pan with the rolled crust and crimp the edges as desired. Prick bottom and sides with a fork. Line crust with parchment paper and add pie weights. Blind bake for 12-14 minutes, remove weights and parchment paper and continue baking until golden brown.


1/3 cup sugar
¼ cup cornstarch
¼ teaspoon salt
2 cups milk
¾ cup cream of coconut
3 beaten egg yolks
2 Tablespoons butter
1 cup flaked coconut
2 teaspoons vanilla
1 – 11 oz. can mandarin oranges
1 – 8 oz. can crushed pineapple

Drain mandarin oranges then cut each orange segment into 3 or 4 pieces. Place on paper towel to absorb any remaining liquid.

Drain pineapple. Place on paper towel to absorb any remaining liquid.

For filling, in a medium saucepan combine the first 1/3 cup sugar, cornstarch, and salt. Stir in milk and cream of coconut. Cook and stir over medium heat till thickened and bubbly. Cook and stir 2 minutes more. Gradually stir about 1 cup of the hot milk mixture into the beaten egg yolks, stirring constantly. Return all of the mixture to saucepan. Cook and stir till bubbly. Cook and stir 2 minutes more. Remove from heat. Stir in butter till melted. Stir in the coconut and 2 teaspoons vanilla. Place pan is an ice water bath to help cool; stirring periodically – should take about 8-10 minutes to cool. When mixture is room temperature or slightly warmer, add pineapple and mandarin orange pieces. Gently stir to combine. Pour filling into baked pastry shell. Cover filling with plastic wrap and refrigerate for at least 3 hours. Top pie with whipped cream and toasted almond slices before serving.

Whipped Topping

1 cup heavy whipping cream
3 Tablespoons powdered sugar
½ teaspoon vanilla
¼ cup almond slices, toasted

For topping, in a chilled glass or metal mixing bowl add the heavy whipping cream, powdered sugar and vanilla. Beat on medium high speed until stiff peaks form. Do not over beat. Spread or pipe whipped cream on top of pie, sprinkle with toasted almond slices.