Paradise Pie

Paradise Pie

This Paradise Pie is pure tropical heaven! A gingersnap crust is topped by a creamy coconut cheesecake layer, then topped by a pineapple and mango fruit filling and then it is all covered in delicious ginger streusel crumble.

This challenge for the Home Baker’s Collective was a tough one for me.

Making a pie is not tough – I love making pies! I don’t do it nearly as much as I should.

As soon as Sally told us the challenge, I thought that I knew EXACTLY what I wanted to do. I had an idea for a pie that I had been thinking about but just hadn’t tried yet.

But after I thought about it for a day or two, it didn’t quite fit the challenge. It just didn’t say ‘goodbye to winter’!

So I started trying to come up with other ideas.

The problem was that I just couldn’t think of something that I had never made before.

I guess it’s like writers’ block but for bakers. Flavor block.

That’s what we’ll call it. I’ve coined a new phrase!

Then, all of this craziness started. This anxiety-raising, grocery-hoarding, isolating, petrifying, world-wide pandemic.

These are strange times. Times that I wish we could fast-forward through. It would be scary enough in fast forward. But it just seems that we are living every day in slow motion. Waiting for this mystery illness to either get us or skip over us. But by the end of this, we will all undoubtedly know someone that is profoundly affected by COVID-19.

I just pray that we all come out on the other side of this nightmare soon.

But, for now, I will bake. I will try to put a smile on my face and get out of bed every day and maybe even shower before noon.

PRO TIP: Allow this pie to chill for at least 4 hours! Less than that will cause the layers to kind of merge together and blend – still delicious but so much better when fully chilled!

Paradise Pie
Gingersnap crust with a coconut cheesecake layer, pineapple, mangoes and a ginger crumble topping!
Pineapple Mango Pie
Gingersnap crust with a coconut cheesecake layer, pineapple, mangoes and a ginger crumble topping!

After thinking about flavors and types of pie that I could possibly make, I finally settled on a tropical pie inspired by my time living in Hawaii. Happier days, for sure.

I was lucky enough to live there with my Aunt Tiea, my cousins, Alex and Lorna, and my Auntie Lyn and Uncle Dennis. Every day was a dream, living on Oahu, going to the beach, enjoying the sunshine and spending our weekends on the boat, scuba diving, swimming and playing.

This pie is an ode to those days. Paradise in a pie plate.

Paradise Pie

Recipe by Tanya Ott


Prep time


Cooking time




  • For the Crust
  • 150 grams (1 1/2 cups) gingersnap cookie crumbs

  • 65 grams (4 1/2 Tablespoons) unsalted butter, melted and cooled

  • 65 grams (1/3 cup) granulated sugar

  • For the Cheesecake Layer
  • 8 ounces full fat cream cheese

  • 50 grams (1/4 cup) granulated sugar

  • 1 teaspoon coconut extract

  • 1 large egg, at room temperature

  • For the Fruit Filling layer
  • 2 cups mango chunks, finely chopped

  • 2 cups (1 -20 ounce- can) crushed pineapple, drained

  • 150 grams (3/4 cup) granulated sugar

  • 60 mL (1/4 cup) cream of coconut, stirred well

  • 4 Tablespoons cornstarch

  • 3 Tablespoons water

  • 1/2 teaspoon salt

  • For the Streusel Topping
  • 125 grams (1 cup) all-purpose flour

  • 66 grams (1/3 cup) light brown sugar

  • 1/4 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon salt

  • 113 grams (1/2 cup) unsalted butter, frozen


  • To Make the Crust
  • Preheat oven to 350F/176C. Mix together the gingersnap crumbs, sugar and butter until well combined. Grease a pie plate with baking spray. Pour crumb mixture into pan and press in with your hands and then with the flat bottom of a glass or measuring cup. Make sure to press crumbes up around the sides as well. Make a nice even layer on the bottom and sides. Chill for 15 to 30 minutes or until the butter has firmed back up.
  • Bake for 10 minutes. Remove from oven and set aside to chill.
  • To Make the Cheesecake Layer
  • In the bowl of a stand mixer or in a medium bowl, beat cream cheese on lo-med speed until smooth. Add the sugar, extract and egg and beat until smooth and incorporated. Spread in crust-lined pan when the crust is completely cooled.
  • Make the Fruit Filling Layer
  • In 2-quart saucepan, mix mango chunks, crushed pineapple, cream of coconut and salt. In small bowl, mix cornstarch into the water; stir into the fruit mixture. Cook over medium-low heat, stirring constantly, until thickened. Allow to cool completely. Pour over cream cheese mixture.
  • Make the Streusel Topping
  • In a medium bowl, mix together the flour, light brown sugar, cinnamon, ginger, and salt. Grate the frozen butter with a box grater. Add grated butter to dry mixture and mix well. Crumble the mixture over the fruit filling. Bake at 350F/176C for 35 to 40 minutes, or until the topping is browned.
  • Allow to cool on the counter until the pie reaches room temperature. Cover and refrigerate at least 4 hours.
Pineapple Mango Pie


  1. Writer’s block for bakers! BRILLIANT!

    thanks for joining, Tanya… I know it was a tough month to do it, and I appreciate that you joined with such a great pie! I love Hawaii, I love all things tropical, and your pie is the perfect celebration of it all

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