Tropical Paradise Pie

Imagine a dessert that transports you straight to a sun-kissed beach, with the gentle rustle of palm trees and the sound of waves lapping at the shore. Enter the Tropical Paradise Pie—a delightful treat bursting with the vibrant flavors of the tropics. This pie combines the sweetness of ripe fruits, the creamy richness of coconut, and a hint of citrus zest, creating a refreshing dessert that’s not only indulgent but also incredibly satisfying.

Transport your taste buds to a sunny oasis with the Tropical Paradise Pie, a dessert that captures the essence of summer in every slice. This vibrant pie features a delicious graham cracker and coconut crust filled with a creamy blend of fresh pineapple, bananas, and coconut cream, topped off with fluffy whipped cream and tropical fruits. Perfect for any occasion, this pie is sure to impress and delight your guests. Experience the joy of homemade tropical bliss!

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Ingredients

For the Crust:

1 ½ cups graham cracker crumbs

½ cup unsweetened shredded coconut

⅓ cup sugar

½ cup unsalted butter, melted

For the Filling:

1 cup fresh pineapple, diced

1 cup ripe bananas, mashed (about 2 medium bananas)

1 cup coconut cream

½ cup cream cheese, softened

¼ cup powdered sugar

1 tablespoon lime juice

1 teaspoon vanilla extract

1 tablespoon gelatin (optional for firmer pie)

3 tablespoons cold water (if using gelatin)

For the Topping:

1 cup heavy whipping cream

2 tablespoons sugar

1 teaspoon vanilla extract

Tropical fruit slices (kiwi, mango, passionfruit) for garnish

Toasted coconut flakes for garnish

Instructions

Make the Crust:

- Preheat your oven to 350°F (175°C).

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

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

- Bake for 10 minutes or until lightly golden. Remove from the oven and let it cool completely.

Prepare the Filling:

- If using gelatin, sprinkle gelatin over cold water in a small bowl and let it bloom for about 5 minutes.

- In a large mixing bowl, beat together the coconut cream, softened cream cheese, powdered sugar, lime juice, and vanilla extract until smooth and creamy.

- If using gelatin, gently heat the bloomed gelatin in the microwave for about 10 seconds until melted, then mix it into the filling mixture. If not using gelatin, proceed to the next step.

- Fold in the diced pineapple and mashed bananas until evenly distributed.

Assemble the Pie:

- Pour the tropical filling into the cooled graham cracker crust, spreading it evenly.

- Refrigerate the pie for at least 4 hours or until set (preferably overnight, if time allows).

Prepare the Topping:

- In a medium mixing bowl, whip the heavy cream with sugar and vanilla extract until soft peaks form.

- Once the pie is set, spread the whipped cream topping evenly over the surface.

- Decorate with slices of tropical fruits and sprinkle with toasted coconut flakes for a stunning presentation.

Serve:

- Slice and serve chilled. Enjoy your slice of paradise!

Prep Time: 30 minutes | Total Time: 4 hours 30 minutes | Servings: 8