Tropical Fiesta Pie

Tropical Fiesta Pie 

Ingredients: 

Pie crust

1 C. All purpose flour 

1/2 C. Whole wheat pastry flour 

1/2 tsp. Salt 

1/2 C. Lard, chilled 

10 Tbsp. Ice water 

Filling 

4 oz. cream cheese, packaged 

3 Bananas, sliced 

1 C. Fresh pineapple, diced 

1/2 C. Medium shredded coconut 

1 C. Black Mission figs, sliced 

1/2 C. Granulated sugar 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Blend flours and salt together in a small mixing bowl. Add chilled lard to flour and cut with a pastry blender until lard resembles the size of a small pea.

3. Slowly add ice water to flour/lard mixture a tablespoon at a time mixing with a fork to make a dough that holds together well.

4. On a lightly floured surface roll out dough to the size of a 9" circle to fit a pie plate. Trim the edges around the outside and form a fluted edge on the rim of the plate. 

5. Prick holes in the dough with a fork to allow for dough to bake without having bubbles form in the dough during baking time. 

6. Bake until lightly browned and then remove from the oven and allow to cool before adding the filling.

7. In a large mixing bowl combine cream cheese, banana, figs, pineapple, coconut and granulated sugar together. Mix well and spread in the bottom of cooled pie crust. Chill pie in the fridge for several hours until mixture is firmly set.

8.  Pie should be kept in the refrigerator when not being served to preserve and maintain its firmness.

Servings:  8 wedges