Cool Caribbean Dream Pie

 

Caribbean Dream Pie

Caribbean Dream Pie is a luscious combination of bananas, mango, sweetened condensed milk with lime juice and zest piled into a sweet crumb crust! The tangy lime-flavored filling contrasts delightfully with the sweetness of the bananas and mango. The only baking involved is to bake the sweet crumb crust for 10 minutes.

In my last post My Favorite Peach Cobbler Recipes all the desserts were served warm so today I’d like to share with you a cool, refreshing summertime or any time pie! Bananas and mangoes are available in most places year round so waiting for a fruit to be “in season” is not a concern with this recipe.

Sweet Crumb Crust


I don’t often bake a graham cracker crust when it’s so easy to pick one up at the store, but this recipe features a crust that is really easy to make. I placed the graham crackers, nuts and shredded coconut in the food processor bowl and let the machine do the work! After these ingredients were turned into crumbs I added the melted butter to the food processor and it combined to form a crumb mixture that I found easy to handle. (I will be keeping this sweet crumb crust recipe in mind for other pies instead of running to the store for a ready-make crust!)

I pressed the crumbs into the pie plate by using the bottom of a 1-cup measuring cup to pat it into place. The pie crust is baked for 10 minutes at 350°F. then removed from the oven and cooled completely before adding the filling.

The Filling

The filling is simple but rich. A can of sweetened condensed milk is mixed with lime juice and zest. Banana slices and chopped mango are added to the cooled pie crust. After the sweetened condensed milk is mixed with the lime juice and zest it will thicken slightly. The milk mixture is poured over the fruit and spread over the top of the pie. The pie is ready to chill in the refrigerator until good and cold or until you can wait no longer to sample it!

The Recipe for Caribbean Dream Pie

Caribbean Dream Pie
Serves 6
A luscious mixture of bananas and mango in a filling of sweetened condensed milk plus lime juice and zest piled into a sweet crumb crust.
Write a review
Save Recipe
Print
Sweet Crumb Crust
  1. 2 cups crushed graham crackers or ginger snaps
  2. 1/2 cup shredded unsweetened coconut
  3. 1/4 cup finely minced nuts
  4. 6 tablespoons butter, melted
Filling
  1. 1 14-ounce can sweetened condensed milk
  2. 1/2 cup plus 1 tablespoon fresh lime juice
  3. 1 tablespoon grated lime zest
  4. 2 bananas, peeled & sliced
  5. 1/2 ripe mango, peeled and sliced or chopped
Instructions
  1. Crust: Preheat oven to 350 degrees F.
  2. Combine all crust ingredients and mix well. (Food processor can do all this in short order!)
  3. Press the mixture firmly into the bottom and sides of a 9" pie plate, building a handsome 1/2-inch ridge around the edge. (If you have extra leftover, reserve to sprinkle on top of pie.)
  4. Place in the oven and bake for 10 minutes.
  5. Remove from the oven and cool completely.
  6. Filling: Pour the milk into a medium-sized bowl. Add the grated lime zest and lime juice and whisk for a few minutes until milk begins to thicken.
  7. Layer the banana and mango slices in the baked, cooled crust.
  8. Pour the thickened milk mixture over the fruit, spreading it into place.
  9. Sprinkle with reserved crumb mixture (if desired) and chill until cold.
  10. Serve cold with whipped cream or other desired garnishes.
SILVER FOODIE http://www.silverfoodie.com/

 The Mango

The mango is a delicious tropical fruit that is a good source of fiber, vitamin A and vitamin C. Mangoes are native to South Asia but were distributed worldwide by travelers over the years. Mangoes are one of the most cultivated fruits in the tropics. They have a single flat oblong pit that does not separate easily from the pulp

 In case you’ve never cut a mango before here’s a short video to show you how it’s done.

Half of the world’s mangoes grow in India. The other top producers of mangoes are China, Thailand, Indonesia and Mexico. In the United States mangoes are grown in California and southern Florida. When choosing a mango, try to find one with as much red or yellow color as possible. If you buy an unripe mango you can ripen it by placing it in a paper bag and leaving it on the counter for a day or two. Look for a mango with smooth skin that yields to light pressure. Once the mango is ripe, it can be stored in the refrigerator for up to three days.

Parting Comments

These hot summer days and nights just need some cooling down with a nice slice of Caribbean Dream Pie!

Make Caribbean Dream Pie soon and stay cool!

Remember to Savor the Flavor!

Janet

*If you’d like to receive new Silver Foodie posts automatically, please enter your e-mail address in the space under “Silver Foodie Updates” on the right side bar, then click “Sign up.” Thank you!

For a list of link parties in which I participate weekly, please click on “Link Parties” on the header menu bar or scroll down the right sidebar.

 

 

 

Under the Sea Salad – Retro Recipe

 

Under the Sea Salad

Under the Sea Salad is a dessert salad containing lime jello, pears and pear juice, cream cheese, lemon juice and cinnamon. Under the Sea Salad was popular in the 1960’s and was published in the Joys of Jello recipe book around 1975. This attractive salad has two layers: first a layer of lime jello mixed with water, pear juice and lemon juice that is allowed to firm up in the refrigerator and secondly a mixture of lime jello with cream cheese and diced pears spiced with cinnamon that is added on top of the first layer and chilled for at least 4 hours.

Gelatin Salads

In the past gelatin salads were often a common feature at potluck suppers, church socials, family reunions and other large gatherings. Cafeterias and buffet-style restaurants often offered at least one kind of gelatin salad selection. F. W. Woolworth’s lunch counter had gelatin salads on their menu.


I struggled with the idea of Under the Sea Salad being a “salad” until I realized it was a “dessert salad.” Dessert salads are sweet salads containing fruit, gelatin and one or more of the following ingredients: whipped cream, softened cream cheese, cottage cheese, sour cream and mayonnaise. Examples include Watergate (pistachio) Salad, Perfection Salad and other gelatin-based molded salads. I also dislike thinking of food as being “molded” or “congealed” but these are the descriptive words often applied to gelatin-type salads!

Fruity, cool gelatin salads are inexpensive, fun, and easy to make. The secret to achieving separate layers of gelatin is to let each layer get semi-firm before adding the next layer.

The Recipe for Under the Sea Salad

Under the Sea Salad
Serves 8
A gelatin dessert salad with two layers, one of which contains pears and cream cheese and the other layer contains lime jello with pear juice and lemon juice.
Write a review
Save Recipe
Print
Ingredients
  1. 1 can (15-oz.) pear halves in their own juice
  2. 1 cup boiling water
  3. 1 pkg.(4-serving size) lime flavored gelatin
  4. 1/4 teaspoon salt
  5. 1 tablespoon lemon juice
  6. 6 oz. cream cheese, softened
  7. 1/8 teaspoon ground cinnamon
Instructions
  1. Drain pears, reserving 3/4 cup of the juice or syrup. Dice pears; set aside.
  2. Stir boiling water into gelatin and salt in medium bowl at least 2 minutes until completely dissolved.
  3. Stir in reserved syrup and lemon juice.
  4. Pour 1 1/4 cups gelatin mixture into a 8" x 4" loaf pan or 4-cup mold sprayed with cooking spray.
  5. Refrigerate about 1 hour or until set but not firm (should stick to finger when touched and should mound).
  6. Beat remaining gelatin mixture gradually into cream cheese until smooth. Stir in pears and cinnamon. Spoon over clear gelatin layer in pan.
  7. Refrigerate 4 hours or until firm. Unmold. Cut into 8 slices. Store leftovers in the refrigerator.
Notes
  1. Serving suggestion: Whipped cream and a maraschino cherry
  2. Try other flavor and fruit combinations!
SILVER FOODIE http://www.silverfoodie.com/

Additional Comments

To remove a gelatin salad from a mold or pan, first dip the mold or pan in warm water for 5 – 10 seconds. Gently pull gelatin from around the edges with moistened fingers. Place serving plate on top of mold or pan. Invert mold and plate, holding mold and plate together, and shake slightly to loosen. Gently remove mold and center gelatin salad on serving plate.

To double the recipe for Under the Sea Salad, just multiply all the ingredients by 2 and use  a 9″ x 5″ loaf pan.

The origins of gelatin salads can be traced back to Mrs. John E. Cook of New Castle, Pennsylvania to her dish called Perfection Salad which won 3rd prize in a Better Homes & Gardens contest. Another fun fact is that Jello is the official state snack of the state of Utah!

Try Under the Sea Salad soon for a cool, refreshing and delicious trip back to the 60’s!

Remember to Savor the Flavor!

Janet

*If you’d like to receive new Silver Foodie posts automatically, please enter your e-mail address in the space under “Silver Foodie Updates” on the right side bar, then click “Sign up.” Thank you!

For a list of link parties in which I participate weekly, please click on “Link Parties” on the header menu bar or scroll down the right sidebar.

 

 

Holiday Chocolate Chip Oatmeal Cookies

  Christmas Cookies The Christmas holiday sure seems to bring out the cookies with multitudes of shapes and sizes and containing great varieties of ingredients. Some are frosted and some are filled with yummy fillings!  As I mentioned previously in an earlier post, Two Favorite Holiday Bar Cookies, my mother made … Continue reading →

Delectable Kahlua Cinnamon Brownies

Brownie History The first mention of brownies was in the 1896 Boston Cooking School Cookbook and were described as “molasses cakes baked in tins.” One story tells of a careless cook who forgot to add baking powder to chocolate cake batter and the result was brownies! Another version of the … Continue reading →

My Grandmother’s Praline Pumpkin Pie

My Grandmother My maternal grandmother, Rose Elizabeth Chastain Warren, was a very special person in my life.  My grandparents had a photography studio in my hometown for 45 years.  My grandmother made wedding photos, baby photos, graduation photos and portraits for many people over the years.  She took the photos, … Continue reading →