Tropical Fruit Freezer Pie

Posted on | October 30, 2009 | No Comments

Its not pretty because someone took a piece out before it was ready.

It's not pretty because someone took a piece out before it was ready.

3/4 c. butter
3/4 pkg. of ginger snap cookie crumbs (run cookies through a processor)
3/4 of a 28 oz can of Del Monte Tropical Fruit, well drained and pureed
16 oz (two boxes) of cream cheese, softened
10 oz. of condensed milk
a smidge of ground cloves
a pinch of ground coriander seeds

Note: Del Monte’s tropical fruit mix has a couple different kinds of papayas mixed with pineapples. Dole uses a different mixture of fruit which I don’t really like as much. First make your crust by melting butter in a 9″ glass pie pan in the microwave for about 1 minute.

Add the cookie crumbs and mix. Press firmly to the bottom and sides of the pan. Return to freezer to firm up crust.

Using a mixer with whisk attachment, mix cream cheese until soft and fluffy. Add fruit puree, milk and spices. Whisk until everything is well-incorporated. Pour into pie shell and freeze.

Admittedly, this is a pain to get out of the pan. I suggest letting the pan bottom sit in hot water for a minute or two if you don’t think you’ll accidentally get water in it. Or you could use a springform pan with a piece of parchment to line the bottom.

I was thinking of adding grated piloncillo onto the top but I forgot. Might be good. The pie isn’t too sweet at all but you do have to like ginger. If you don’t, you could try substituting a regular graham pie crust or try a different kind of cookie or even a cookie + nut combo (macadamias sound like they’d be good with this one). If you remove or replace the cloves, you should have a nice Feingold Stage 1 dessert.

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