There are some flavors that just go together like apple and cinnamon or chocolate and orange. In this tropical breeze pie lively citrus and pineapple blends with rich coconut for a sensational combination that’s a true classic. The base of the pie is a creamy, sweet filling made with cream cheese and fruit. Then the whole thing gets topped with whipped cream that’s been flavored with vanilla and lime zest. And, just like the name implies it’s a cinch to make since the only thing that goes in the oven is the crust!
You’ll need to chill the crust before adding the filling since the heat can slow down the setting process for the pie. The filling is a creamy blend of whipped cream cheese, heavy cream, crushed pineapple, coconut, and lime juice. It’s cool and sweet at the same time and perfectly recalls piña coladas on the beach in summer, with a little slice of lime perched on the rim of each glass.
Once you scoop the filling into the crust, then it’s time to load up the pie with the scrumptious topping of flavored whipped cream. The final touch is to dot the top with some pineapple pieces and lime zest.
For the best result you’ll need to let the pie set in the refrigerator for 3 to 4 hours. It can be hard to wait, but if it’s taken out of the fridge too soon the filling will be too soft to make neat slices from. But, you can be confident that this summery pie is well worth the wait!
For a special treat any time of year this tropical breeze pie is an easy recipe that is sure to make everyone at the table smile.
Tropical Breeze Pie
Diet: Vegetarian
For the crust:
- 1 sleeve (1/3 of a 14 oz package) graham crackers, crushed
- 1/3 cup granulated sugar
- 1/3 cup butter, melted
For the filling:
- 1 (12 oz) tub whipped cream cheese
- 1 (8 oz) can crushed pineapple, drained
- 2 tablespoons fresh lime juice
- 1 tablespoon grated lime, divided
- 1 cup shredded coconut
- 1 cup heavy cream
For the topping:
- 1/2 cup heavy cream-very cold
- 2 teaspoons powdered sugar
- 1 teaspoon vanilla extract
- 1 (8 oz) can crushed pineapple, drained
For the crust:
- Preheat oven to 350˚F. Combine crust ingredients together in blender or food processor. Pour into an 8” pie pan and press until evenly distributed along the bottom and slightly up the sides. Bake for 10 minutes. Place in refrigerator to chill for at least 30 minutes.
For the filling and topping:
- In a large bowl use an electric mixer to beat whipped cream for filling until soft peaks form. Set aside.
- Reserve 1/2 teaspoon of lime zest. In a large bowl combine cream cheese and sugar using an electric mixer. Add in the majority of crushed pineapple, lime juice, most of the lime zest and blend. Fold whipped cream into cream cheese mixture. Pour filling into pie crust.
- In a separate bowl whipped heavy cream until stiff peaks form. Add in powdered sugar and vanilla and beat again. Pour creme topping onto pie and smooth with back of spoon. Decorate with reserved lime zest and second can of crushed pineapple. Refrigerate for 3-4 hours or until filling is set.
Recipe adapted from Imperial Sugar.