If you like a taste of the tropics you will like this pie. This pie is a great spring and summer dessert. Use fresh, ripe pineapple and mango and bananas that are brown all over. They will act as a binding agent but leaves lots of moisture in the pie.

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Recipe Summary

prep:
20 mins
cook:
45 mins
additional:
1 hr 15 mins
total:
2 hrs 20 mins
Servings:
9
Yield:
1 9-inch pie
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Drain pineapple and mango in a fine mesh strainer fitted over a bowl. Transfer pineapple and mango to a large bowl; mix in bananas and lime juice.

  • Mix sugar, tapioca, cinnamon, ginger, and salt in a separate bowl. Add sugar mixture to fruit mixture; toss to coat. Fold in butter pieces. Set aside until flavors have blended, 15 to 30 minutes. The longer it sits, the better it will set up during baking.

  • Press 1 pie crust into a 9-inch plate plate; spoon fruit mixture into pie crust. Top with the second pie crust, crimping the edges together to seal. Cut a few slits in the top crust for ventilation during baking. Line the crust edges with aluminum foil to prevent burning.

  • Bake in the preheated oven for 25 minutes. Remove aluminum foil and bake until crust is golden brown, 20 to 25 minutes. Cool completely on a wire rack.

Cook's Note:

If you want to cut down on the sugar, you can use Splenda(R) Sugar Blend. Then you would only use 1/4 cup of the sweetener in the pie. It still tastes like the real thing.

Nutrition Facts

253 calories; protein 2g 4% DV; carbohydrates 45.5g 15% DV; fat 8.2g 13% DV; cholesterol 3.4mg 1% DV; sodium 114.5mg 5% DV. Full Nutrition