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Tropical Island Delight Pie

Recipe By: Patricia Smith
Year Submitted: 2014
Winner Third Place


1 cup cold Crisco shorting
¼ teaspoon Salt
2 ½ cups All-Purpose Flour
1 Egg
1 Tablespoon White Distilled Vinegar
¼ cup Ice Cold Water

Filling 1st
½ cups Pineapple cream cheese
¼ cup sour cream
3 tablespoon sugar
½ cups of heavy whipping cream

Filling: 2nd
2 eggs
1 small can of drained crushed pineapple
1 can flaked coconut
2 cups sugar
½ stick butter
3 tablespoons cornstarch
1 Tablespoon cornmeal
½ cup water
½ teaspoon vanilla bean paste


Mix together Crisco, salt, flour until it resembles coarse crumbs. Mix together in another bowl egg, water and vinegar whisk and add all at once to flour mixture . Toss with fork until mixture forms a ball knead and pat into a disk refrigerate until ready to use. Roll out pastry place in prepared pan chill before baking. Blind bake 400 degrees for 12 minutes or until golden brown

Filling 1st
Whip until creamy and smooth layer into bottom of cooled baked crust refrigerate

Combine and mix all ingredients and cook med- low heat for twenty minutes or until filling is thick and clear .cool completely pour in to chilled prepared pie crust spoon on top of cream cheese layer garnish with whip topping and toasted coconut and pineapple wedges .Chill several hours before slicing.