Tropical Paradise Pie

When the sun is shining, and the weather is warm, few desserts can evoke the blissful sensation of a tropical getaway quite like a Tropical Paradise Pie. This delightful dessert is a vibrant amalgamation of tropical flavors, artfully combining the sweetness of fresh fruit, the richness of coconut, and the comforting creaminess characteristic of a perfect pie. Whether you’re hosting a summer gathering, celebrating a festive occasion, or simply craving a taste of the tropics, this pie promises to be the star of the show.

Transport your taste buds to a sunny beach with this Tropical Paradise Pie! This vibrant dessert combines the sweetness of fresh fruits like bananas and mango, the creamy richness of coconut milk, and the tangy brightness of pineapple juice. With a crunchy graham cracker and coconut crust, it's topped with fluffy whipped cream and fresh fruit, making it a stunning centerpiece for any summer gathering. Perfect for warm days, this pie offers a refreshing escape with every delicious slice. Try this easy recipe and enjoy a taste of paradise!

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Ingredients

For the Crust:

1 ½ cups graham cracker crumbs

½ cup unsweetened shredded coconut

½ cup unsalted butter, melted

¼ cup sugar

For the Filling:

2 ripe bananas, mashed

1 cup heavy cream

1 cup coconut milk

¾ cup pineapple juice

⅓ cup powdered sugar

2 tablespoons cornstarch

1 teaspoon vanilla extract

½ teaspoon almond extract

1 cup diced fresh mango

For the Topping:

1 cup whipped cream

½ cup toasted coconut flakes

Fresh tropical fruits (slices of kiwi, mango, and berries) for garnish

Mint leaves for garnish (optional)

Instructions

Prepare the Crust:

- Preheat your oven to 350°F (175°C).

- In a medium bowl, combine the graham cracker crumbs, shredded coconut, melted butter, and sugar. Mix until well combined.

- Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.

- Bake for 8-10 minutes or until the crust is golden brown. Remove from oven and let it cool completely.

Make the Filling:

- In a saucepan over medium heat, whisk together the coconut milk, pineapple juice, powdered sugar, and cornstarch. Cook until the mixture starts to thicken, stirring constantly (about 5-7 minutes).

- Remove from heat and let it cool slightly.

- In a separate bowl, whip the heavy cream until soft peaks form. Gently fold in the vanilla and almond extracts.

- Once the coconut mixture has cooled, fold in the mashed bananas and diced mango, followed by the whipped cream. Mix until fully combined but do not overmix.

Assemble the Pie:

- Pour the filling into the cooled pie crust, smoothing the top with a spatula. Refrigerate for at least 4 hours, or overnight, to set.

Prepare the Topping:

- Just before serving, top the pie with whipped cream. Sprinkle with toasted coconut flakes and arrange slices of fresh tropical fruits on top. Add mint leaves for an extra burst of color and flavor, if desired.

Serve and Enjoy:

- Slice the pie into wedges and serve chilled. Enjoy your Tropical Paradise Pie with family and friends!

Prep Time, Total Time, Servings:

30 minutes | 4 hours (including chilling) | 8 servings