Alaska Pineapple Mango Pie

For the crust, mix all ingredients well then firmly pat on an 9-inch tart  pan or mini tart pans. Set aside.

To make the filling, combine the pineapple chunks and green mango in a food processor or blender until almost pureed but still chunky. Set aside.

In another bowl, whisk together sugar, yolks, vanilla extract, and cornstarch. Set aside.

Bring Alaska Fresh Milk and Alaska Crema to a simmer in a saucepan over medium heat. Gradually whisk in the milk-cream mixture in to the yolk mixture. Return mixture to pan then add in the pineapple and green mango. Bring mixture to a boil, whisking constantly until thickened.

Transfer mixture to a bowl then press plastic wrap onto surface of the cream to prevent skin from forming; refrigerate until completely chilled, at least 1 hour and up to 3 days.

For the topping, whip Alaska Crema and Alaska Sweetened Condensed Milk until stiff peaks form and volume doubles. Keep it chilled until ready to use.

To assemble, spread the pineapple green mango custard filling on to the prepared crust. Arrange the fruits over the custard filling then top off with the whipped Alaska Crema.