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Tropical Fruit Chiffon Pie
Tropical Fruit Chiffon Pie

Tropical Fruit Chiffon Pie

3 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
Crust:
1 Pillsbury Refrigerated Pie Crust
Filling:
1 can (9 oz.) crushed pineapple
1 package (3 oz.) lemon gelatin
1 package (8 oz.) cream cheese, softened
3/4 cup sugar
1 can mandarin oranges, divided
1 tablespoon fresh lemon juice
1 teaspoon coconut flavoring extract
1 1/2 cups whipping cream
2 tablespoons sugar
Garnish:
Whipped cream
Mandarin orange slices
Mint leaves
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Let's Make It
1
Preheat oven to 450 degrees F. Place Pillsbury refrigerated pie crust in bottom of 9-inch pie pan. Prick crust with fork before baking. Bake 10 to 12 minutes or until light brown. Cool before filling.
2
Drain pineapple, reserving syrup. Add water to pineapple syrup to equal 1 cup of liquid. Heat to boiling. Take off heat. Stir in gelatin until dissolved. Let stand.
3
In large bowl combine softened cream cheese and sugar with electric mixer. Add pineapple and 1/2 cup mandarin oranges. Beat with mixer until creamy. While beating add gelatin mixture and lemon juice and coconut flavoring. Chill until mixture is thick but not firm.
4
Beat 1 1/2 cups whipping cream until stiff. Add two tablespoons sugar to cream while beating. Reserve 1 cup whipped cream for top of pie. Add remainder of whipped cream to chilled gelatin mixture and mix at low speed. Chill about 15 minutes or until mixture is firm enough to mound. Heap into crust. Chill until firm (2 to 3 hours). Garnish with whipped cream, mandarin orange slices and mint least.
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