Recipe: Pineapple Pie with Tropical Crumb Topping (using trail mix and coconut)

TROPICAL PINEAPPLE PIE

Pastry for single crust pie
1/2 cup sharp cheddar cheese (optional)
FOR THE TROPICAL CRUMB TOPPING:
1 cup chopped tropical trail mix (includes banana chips, dried mango and nuts)
3/4 cup flaked coconut
2/3 cup graham cracker crumbs
1/4 cup butter OR margarine, melted
FOR THE PINEAPPLE FILLING:
1/2 cup Karo Light Corn Syrup
1/4 cup sugar
3 tablespoons Argo Cornstarch
1/2 teaspoon Spice Islands Ground Saigon Cinnamon
1/4 teaspoon Spice Islands Ground Nutmeg
4 cups chopped (1/2-inch) fresh pineapple

Preheat oven to 375 degrees F.

Roll dough to 12-inch circle on a lightly floured surface. Sprinkle with cheddar cheese, if desired and lightly roll with a rolling pin to press cheese into crust. Fit into a 9-inch pie pan and flute edges.

Combine Tropical Crumb Topping ingredients in a medium bowl. Set aside.

Whisk corn syrup, sugar, corn starch, cinnamon and nutmeg until smooth in a medium saucepan. Add pineapple and toss to coat. Cook over medium heat, stirring frequently, until sauce boils and starts to thicken. Pour into prepared crust.

Bake 35 minutes or until filling is bubbly. Sprinkle Tropical Crumb Topping over pineapple. Bake 5 minutes longer or until topping is lightly browned. Cool slightly.

Serve warm. Store pie in refrigerator.

Makes 1 (9-inch) pie, 8 servings
Source: Argo, ACH Food Companies, Inc.