I originally came up with this recipe in 2008 for the Pillsbury Pie Contest. In 2009, TCL and the MN State Fair, asked me to do a State Fair preview and demo one of my pie recipes. I went on TCL at about 7 1/2 months pregnant! It was an amazing experience. I’m not sure why I wasn’t nervous, I just felt in my element! John and Elizabeth were so much fun!
Ingredients
1 box 15 oz Pillsbury Refrigerated Pie Crusts
2 8oz packages of cream cheese
2 3.4 oz packages of coconut cream pudding/pie filling mix
4 eggs
1/4 cup white sugar
1/4 cup brown sugar
2 tsp vanilla
1 tsp nutmeg
3 Tbsp cornstarch
2 15 oz bags frozen mango, thawed
1 Tbsp melted butter
Sugar to sprinkle
Directions:
Preheat oven to 450 degrees F. Let pie crust get to room temperature for 10 minutes and place one crust in a 9 inch pie pan. Follow package directions for baked shell (Bake for 12 minutes) Let crust cool. Turn oven down to 375. With the second crust, lay it flat and use a cookie cutter to cut out enough shapes that will cover the top of the pie. Place the shapes on a cookie sheet sprayed with non-stick spray. Bake at 375 for 10 minutes or until lightly browned. When shapes come out, brush with butter, sprinkle with sugar and set aside. In a medium bowl beat together the cream cheese, pudding mix, eggs, sugars, vanilla, nutmeg and cornstarch. Spoon coconut cream mixture into cooled pie crust. Drain thawed mango and dice into bite size pieces. Arrange mango on top of coconut cream mix. With oven still at 375, bake for 1 hour and 35 minutes. Remove pie from oven and place shapes on top of the pie. Let pie cool and keep refrigerated until serving.
