Tropical Fruit Chiffon Pie Recipe

Name: Tropical Fruit Chiffon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 refrigerated pie crust, softened as directed on box; 1 (8 ounce) can crushed pineapple; 1 (3 ounce) box lemon gelatin; 1 (8 ounce) package cream cheese, softened; ¾ cup sugar; 1 (11 ounce) can mandarin orange segments, drained and divided; 1 tablespoon fresh lemon juice; 1 teaspoon coconut extract; 1 ½ cups whipping cream; 2 tablespoons sugar; whipped cream (optional garnishment); remaining mandarin orange segments (optional garnishment); mint leaf (optional garnishment)

Servings: persons

1 refrigerated pie crust, softened as directed on box
1 (8 ounce) can crushed pineapple
1 (3 ounce) box lemon gelatin
1 (8 ounce) package cream cheese, softened
¾ cup sugar
1 (11 ounce) can mandarin orange segments, drained and divided
1 tablespoon fresh lemon juice
1 teaspoon coconut extract
1 ½ cups whipping cream
2 tablespoons sugar
whipped cream (optional garnishment)
remaining mandarin orange segments (optional garnishment)
mint leaf (optional garnishment)

1
Heat oven to 450F
2
Place pie crust in bottom of ungreased 9-inch glass pie plate.
3
Prick bottom and side with fork.
4
Bake 10 to 12 minutes or until light brown.
5
Cool before filling.
6
Drain pineapple, reserving syrup.
7
Add water to pineapple syrup to measure 1 cup of liquid.
8
Heat to boiling; remove from heat.
9
Stir in gelatin until dissolved.
10
Set aside.
11
In large bowl combine softened cream cheese and 3/4 cup sugar with electric mixer.
12
Add pineapple and 1/2 cup of the mandarin orange segments.
13
Beat with mixer until creamy.
14
While beating, add gelatin mixture, lemon juice and coconut extract.
15
Chill until mixture is thick but not firm, about 1 hour.
16
Beat 1 1/2 cups whipping cream until stiff.
17
Add 2 tablespoons sugar to cream while beating.
18
Reserve 1 cup whipped cream for top of pie.
19
Add remainder of whipped cream to chilled gelatin mixture and mix at low speed.
20
Chill about 15 minutes or until mixture is firm enough to mound.
21
Heap into crust.
22
Chill until firm, at least 3 hours.
23
Garnish, if desired, with reserved 1 cup whipped cream, remaining mandarin orange segments and mint leaves.
24
Store in refrigerator.

600

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 refrigerated pie crust, softened as directed on box, 1 (8 ounce) can crushed pineapple, 1 (3 ounce) box lemon gelatin, 1 (8 ounce) package cream cheese, softened, and more.

Yes, Tropical Fruit Chiffon Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Tropical Fruit Chiffon Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions