Imperial Sugar
Dixie Crystals

Tropical Breeze Pie

Tropical Breeze Pie dixie


  • One 9-inch pie shell
  • 12 ounces cream cheese at room temperature
  • 3/4 cup + 2 tablespoons Dixie Crystals Extra Fine Granulated Sugar
  • 1 can (8 ounces) crushed pineapple in juice or syrup well drained or fresh pineapple
  • 2 tablespoons lemon or lime juice
  • 1 tablespoon grated zest of 1 lemon or lime, no white bitter pith part
  • 1 cup shredded coconut, sweetened or unsweetened
  • 1 cup heavy cream (preferred) or whipped topping
  • Fresh sweet pineapple for garnish
  • Whipped cream / Crème Chantilly
  • 1/2 cup heavy cream-very cold
  • 2 teaspoons Dixie Crystals Extra Fine Granulated Sugar
  • 1 teaspoon vanilla extract


  1. Mix cream cheese and sugar on low speed until very well blended. Scrape bowl well.
  2. Add drained pineapple, citrus juice, citrus zest and coconut.
  3. In a separate bowl whip heavy cream if using until soft peaks form.
  4. Gently fold whipped cream or whipped topping into cheese mixture. Do not over-fold. Spread into pie shell and place in refrigerator for at least 2 1/2 hours or until set. For whipped cream-crème Chantilly, use a cold bowl and whip together cream, sugar and vanilla until firm peaks form. Decorate pie with whipped cream and thin sliced fresh sweet pineapple and grated lime zest.
  5. Sprinkle with confectioners powdered sugar.