“In order to lead a fascinating life – one brimming with art, music, intrigue and romance – you must surround yourself with precisely those things.” – Unknown
And so the craziness has calmed, and I can turn over a new leaf. So happy with how my first Big Brothers Big Sisters Big Celebration went, one of my favorite and rewarding events I’ve planned. Looking forward to a slower pace at work and summer mentality for more time to cook, bake, craft, travel and do all the things I couldn’t do when I was busier.
With spring in full bloom, actually it’s beginning to feel a lot more like summer here in Arizona, I can’t help but want to savor the season’s freshest tropical fruit. Can you tell I’m craving a beach vacation? Pineapples and mangos have looked too good to resist at farmer’s markets lately, and there’s nothing I enjoy more on a warm day than a fresh slice of pie. I’ve been wanting to make more paleo and vegan recipes, so I was excited when I found this . Perfectly sweet yet light. Who said you can’t have your pie too?
Pineapple Mango Cheesecake Pie
Ingredients {Recipe Adapted from Rabbit Food for my Bunny Teeth}
Single Crust – my favorite Pate Brisee
10 oz – Plain Greek Yogurt
3/4 package – Jell-O Cheesecake flavor instant pudding mix
2 tablespoons – Organic Honey
1/4 cup – Unsweetened Coconut Flakes (next time I’ll have to toast these)
3 cups – Chopped Fresh Pineapple and Mango
Recipe {Makes one 9″ Pie}
Pre-heat oven to 375*. Roll pate brisee onto a floured surface, place into pie pan, prick with fork and bake until golden brown {about 25 minutes} Allow to cool completely.Mix the pudding mix into the greek yogurt, stir until well combined and set aside. Spread the honey onto the cooled pie crust and sprinkle with coconut flakes. Pour the filling into the pan and smooth evenly along the top. Top with fresh pineapple and mango. Refrigerate for at least 20 minutes and enjoy cold.
