Independence Mango Pineapple Cream Pie

Happy 4th of July, fellow food lovers! This year, our family decided to do a Hawaiian theme for the menu and since my sister in law was bringing Haupia and my mom the Guava cake, I decided to go a different route. Mr. Foodie and I decided on this Mango Pineapple Cream Pie.

I was a little leery about the fresh mango in this because I’ve been less than impressed with all the mangoes I’ve gotten this year. Luckily, I ended up with a decent one and chopped it really fine so it ended up working quite well.

The family really enjoyed this pie, Mr. Foodie was a big fan. It’s a very light, refreshing dessert which was a nice top off to a very heavy meal. It took no time to put together as most of the ingredients are store bought and used as-is. A great thing to bring to a last minute get together or potluck. I would also note that making your own crust and whipped cream would be awesome and I will go that route next time!

Have a very happy and safe Independence Day! I’m off to set off some fireworks!

Mango Pineapple Cream Pie

Ingredients:

-1 Pre-made Shortbread Pie Crust
-1 8 oz. Can of Crushed Pineapple
-1 Mango, seeded, peeled and finely chopped
-1 3 oz. Package of Instant Vanilla Pudding
-8 oz. of Sour Cream
-1 Container of Cool Whip
-Fresh Mango and Pineapple for garnish (optional)

Directions

1. In a medium mixing bowl, mix mango, sour cream, crushed pineapple (do not drain) and dry pudding mix until well combined.

2. Spread mixture into pie crust and chill at least a half hour before serving.

3. Spread top of pie with Cool Whip and garnish with fresh fruit (optional) before serving.

Cream Biscuits

This recipe was given to me several years ago by a fellow mom – I believe that it was originally a Williams Sonoma recipe.  I love a good biscuit and these are my absolute favorite.  They are super simple to make but taste so good!  The heavy cream provides such a nice texture.  We recently had them as part of our biscuits and gravy but they are great just plain too.  Foodie Jr. likes to slather them in butter (much like he does any other kind of bread) but I find that they don’t even need anything, I love to eat them plain, fresh out of the oven.  They are a great addition to a holiday meal and I have even used them in Thanksgiving dressing before!

CREAM BISCUITS

Ingredients:

2 1/2 Cups All Purpose Flour

1 TBS Baking Powder

1 Tsp Salt

2 TBS Sugar

2 1/2 Cups Heavy Whipping Cream

Directions:

1.  Pre-heat oven to 425 degrees.

2.  In a bowl, stir together all dry ingredients.

3.  Add the cream and stir until no longer lumpy.

4.  Drop a 1/4 Cup or so of batter onto an ungreased baking sheet, spacing the biscuits apart about an inch.

5.  Bake until golden brown about 15 minutes, depending on your oven.  This recipe should yield about a dozen biscuits.