Overnight Tropical Fruit Pie with Coconut Whipped Cream
Make Ahead

Overnight Tropical Fruit Pie

with Coconut Whipped Cream

30 MIN
$21.99 6 Servings
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From the Test Kitchen

Here, our flaky pie crusts get a deliciously sweet, custard-like filling made with our new tropical fruit purée, which you'll refrigerate overnight to set. Just before serving, you'll make homemade coconut whipped cream to dollop on top, then finish it all off with toasted coconut chips for even more tropical flavor.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    410 Cals (est.)
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Nutrition Label
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fresh
ingredients
Overnight Tropical Fruit Pie with Coconut Whipped Cream
Title
  • 2 Pie Crusts
  • 2 Pasture-Raised Eggs
  • ¾ cup Coconut Pastry Cream
  • 1½ cups Tropical Fruit Purée
  • ½ cup Cream
  • 1 oz Sweetened Toasted Coconut Chips
  • 2 tsps Cornstarch
step-by-step
instructions
Bake the pie crusts
1 Bake the pie crusts

Place an oven rack in the center of the oven; preheat to 375°F. Place the pie crusts on a sheet pan, leaving them in their tins. Bake 10 to 12 minutes, or until lightly browned and cooked through. Remove from the oven.

Make the filling
2 Make the filling

Once the pie shells have baked, crack the eggs into a small pot. Add the cornstarch; whisk to thoroughly combine. Add the fruit purée; whisk until smooth. Cook on medium, whisking constantly (watching carefully so it doesn’t curdle), 4 to 8 minutes, or until thickened and the whisk leaves lines as it moves through the mixture. Turn off the heat and immediately divide between the baked pie crusts. Spread into an even layer. Cover with plastic wrap (making sure the plastic touches the filling to prevent a film from forming). Refrigerate at least 12 hours, or until set.

Make the whipped cream & serve your dish
3 Make the whipped cream & serve your dish

When ready to serve, place the cream (shaking the packet before opening) in a medium bowl (or the bowl of stand mixer). Whisk constantly, 2 to 3 minutes (if using a hand mixer or stand mixer, beat on high about 2 minutes), or until stiff peaks form. Place the coconut pastry cream in a separate bowl. Transfer half the whipped cream to the bowl of coconut cream; gently fold to incorporate. Repeat with the remaining whipped cream. Serve the set pies topped with the coconut whipped cream and coconut chips. Enjoy!

Tips from Home Chefs

Bake the pie crusts
1 Bake the pie crusts

Place an oven rack in the center of the oven; preheat to 375°F. Place the pie crusts on a sheet pan, leaving them in their tins. Bake 10 to 12 minutes, or until lightly browned and cooked through. Remove from the oven.

2 Make the filling

Once the pie shells have baked, crack the eggs into a small pot. Add the cornstarch; whisk to thoroughly combine. Add the fruit purée; whisk until smooth. Cook on medium, whisking constantly (watching carefully so it doesn’t curdle), 4 to 8 minutes, or until thickened and the whisk leaves lines as it moves through the mixture. Turn off the heat and immediately divide between the baked pie crusts. Spread into an even layer. Cover with plastic wrap (making sure the plastic touches the filling to prevent a film from forming). Refrigerate at least 12 hours, or until set.

Make the filling
Make the whipped cream & serve your dish
3 Make the whipped cream & serve your dish

When ready to serve, place the cream (shaking the packet before opening) in a medium bowl (or the bowl of stand mixer). Whisk constantly, 2 to 3 minutes (if using a hand mixer or stand mixer, beat on high about 2 minutes), or until stiff peaks form. Place the coconut pastry cream in a separate bowl. Transfer half the whipped cream to the bowl of coconut cream; gently fold to incorporate. Repeat with the remaining whipped cream. Serve the set pies topped with the coconut whipped cream and coconut chips. Enjoy!

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