Tropical Fruit Pie

Use your favorite fruits to top the cream cheese layer in this chilled dessert.

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  • Makes: 8 servings
  • Prep: 30 mins
  • Chill: 1 hr
  • Bake: 16 mins 400°F
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Tropical Fruit Pie
1 1/4
tablespoons granulated sugar
teaspoon salt
tablespoons butter
tablespoons cold water
1 1/2
8 ounce package cream cheese (12 oz.), softened
cup sifted powdered sugar
cup whipping cream
tablespoon orange liqueur or orange juice
teaspoon vanilla
cups assorted fruits (peeled and cut up kiwi fruit, raspberries, peeled and chopped papaya, and/or cut up strawberries)
tablespoons apricot preserves
teaspoon orange liqueur or orange juice
  1. Preheat oven to 400 degree F. For pastry, in a medium bowl stir together flour, granulated sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in egg yolk and enough cold water to moisten. Knead gently until mixture forms a ball.
  2. On a lightly floured surface roll dough to a 12-inch circle; carefully transfer to a 9-inch pie plate. Trim pastry to 1/2-inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. Generously prick bottom and sides of pastry with a fork. Line pastry with a double thickness of foil. Bake 8 minutes; remove foil. Bake for 10 minutes more or until golden. Cool on a wire rack.
  3. For filling, in a bowl beat cream cheese and powdered sugar until combined. Add whipping cream, the 1 tablespoon liqueur, and vanilla. Beat until combined. Spoon filling into baked pastry shell. Cover and chill 1 to 4 hours.
  4. To serve, arrange fruit on top of filling. Heat preserves and 1/2 teaspoon liqueur until melted. Drizzle over pie. Makes 8 servings.
Nutrition Facts (Tropical Fruit Pie)
    Per serving:
  • 427 kcal cal.,
  • 28 g fat
  • (17 g sat. fat,
  • 1 g polyunsaturated fat,
  • 8 g monounsatured fat),
  • 108 mg chol.,
  • 298 mg sodium,
  • 38 g carb.,
  • 3 g fiber,
  • 21 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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