Happy 4th of July, fellow food lovers! This year, our family decided to do a Hawaiian theme for the menu and since my sister in law was bringing Haupia and my mom the Guava cake, I decided to go a different route. Mr. Foodie and I decided on this Mango Pineapple Cream Pie.
I was a little leery about the fresh mango in this because I’ve been less than impressed with all the mangoes I’ve gotten this year. Luckily, I ended up with a decent one and chopped it really fine so it ended up working quite well.
The family really enjoyed this pie, Mr. Foodie was a big fan. It’s a very light, refreshing dessert which was a nice top off to a very heavy meal. It took no time to put together as most of the ingredients are store bought and used as-is. A great thing to bring to a last minute get together or potluck. I would also note that making your own crust and whipped cream would be awesome and I will go that route next time!
Have a very happy and safe Independence Day! I’m off to set off some fireworks!
Mango Pineapple Cream Pie
-1 Pre-made Shortbread Pie Crust
-1 8 oz. Can of Crushed Pineapple
-1 Mango, seeded, peeled and finely chopped
-1 3 oz. Package of Instant Vanilla Pudding
-8 oz. of Sour Cream
-1 Container of Cool Whip
-Fresh Mango and Pineapple for garnish (optional)
1. In a medium mixing bowl, mix mango, sour cream, crushed pineapple (do not drain) and dry pudding mix until well combined.
2. Spread mixture into pie crust and chill at least a half hour before serving.
3. Spread top of pie with Cool Whip and garnish with fresh fruit (optional) before serving.