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
Ingredients:
-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)
Directions
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.
Mango and pinapple sounds really good together! And looks good too
Amazingly wonderful and refreshing! Loved it!
Shortbread pie crust is a real thing? I am SO watching for that, it sounds fabulous!
I’ve never had a cream pie quite like this and I can’t wait to try!