Tropical Fruit Chiffon Pie

Tropical Fruit Chiffon Pie

This creamy pie made with tropical fruits was a blue ribbon winner at the Kansas State Fair in 2010.

Prep Time



Total Time






Pillsbury® refrigerated pie crust, softened as directed on box
can (8 oz) crushed pineapple
box (4-serving size) lemon-flavored gelatin
package (8 oz) cream cheese, softened
cup sugar
can (11 oz) mandarin orange segments, drained
tablespoon fresh lemon juice
teaspoon coconut extract
1 1/2
cups whipping cream
tablespoons sugar
Whipped cream
Remaining mandarin orange segments
Mint leaves
  1. Heat oven to 450┬░F. Place pie crust in bottom of ungreased 9-inch glass pie plate. Prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool before filling.
  2. Drain pineapple, reserving syrup. Add water to pineapple syrup to measure 1 cup of liquid. Heat to boiling; remove from heat. Stir in gelatin until dissolved. Set aside.
  3. In large bowl combine softened cream cheese and 3/4 cup sugar with electric mixer. Add pineapple and 1/2 cup of the mandarin orange segments. Beat with mixer until creamy. While beating, add gelatin mixture, lemon juice and coconut extract. Chill until mixture is thick but not firm, about 1 hour.
  4. Beat 1 1/2 cups whipping cream until stiff. Add 2 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, at least 3 hours. Garnish with reserved 1 cup whipped cream, remaining mandarin orange segments and mint leaves. Store in refrigerator.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
Looking for other ways to use coconut extract? It is great in white icing, beverages, breads and many other foods where you desire a tropical flavor.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 500
    • (Calories from Fat 270),
  • Total Fat 30g
    • (Saturated Fat 17g,
    • Trans Fat 1g),
  • Cholesterol 80mg;
  • Sodium 290mg;
  • Total Carbohydrate 54g
    • (Dietary Fiber 1g,
    • Sugars 41g),
  • Protein 4g;
Percent Daily Value*:
    • 1/2 Starch;
    • 1/2 Fruit;
    • 2 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 6 Fat;
    Carbohydrate Choices:
    • 3 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.