Best Hawaiian Chess Pie Recipes

HAWAIIAN CHESS PIE

Hawaiian Chess Pie image

An Easy pie to make anytime you want something good and comforting. The first taste will make you say MMMMMMMMMM

Provided by Chef Hoosier

Categories Pie

Time 1h5m

Yield 2 pies, 4-16 serving(s)

Number Of Ingredients 8

Ingredients

1 (20 ounce) can crushed pineapple, drained
2 cups sugar
3 tablespoons cornstarch
1 cup coconut
4 eggs
1/2 cup margarine
1 teaspoon vanilla
2 deep dish pie shells

Steps:

PREPARATION:.
cream butter and sugar add in eggs one at a time then vanilla then pineapple and coconut then starch pour in to pie shell.
bake in preheated 325° oven until set, about 35-50 minutes, or until a knife inserted near center comes out clean or pie is no longer jiggly in middle.

Nutrition Facts : Calories 1238.3, Fat 62.2, SaturatedFat 24.3, Cholesterol 211.5, Sodium 753.5, Carbohydrate 164.8, Fiber 5.3, Sugar 125.1, Protein 11.4

HAWAIIAN PIE

Hawaiian Pie image

My Brother sent me this recipe. He retired from the Navy and was stationed in Hawaii for 8 months. He loves to cook. Enjoy!

Provided by Rhonda O

Categories Pie

Time 20m

Yield 8 serving(s)

Number Of Ingredients 4

Ingredients

1 (5 1/8 ounce) box instant vanilla flavor pudding and pie filling
1 (20 ounce) can crushed pineapple, undrained
1 (8 ounce) container sour cream
1 (9 inch) graham cracker crust

Steps:

In large bowl, combine vanilla pudding mix (dry) undrained pineapple, and sour cream; stir until well blended.
Pour mixture into pie crust.
Cover and chill 2 hours before serving.

Nutrition Facts : Calories 316, Fat 13.5, SaturatedFat 5.1, Cholesterol 15.6, Sodium 455.9, Carbohydrate 48.3, Fiber 1, Sugar 39.5, Protein 2.2

CHESS PIE

Chess Pie image

Provided by Jeff Mauro, host of Sandwich King

Categories dessert

Time 1h35m

Yield 8 to 10 servings (one 9-inch pie)

Number Of Ingredients 13

Ingredients

One 9-inch deep-dish pie shell, blind baked according to package directions and cooled
1 1/2 cups granulated sugar
4 large eggs
1 stick (8 tablespoons) unsalted butter, melted
1/3 cup whole milk
1 tablespoon all-purpose flour
1 tablespoon finely ground yellow cornmeal
1 tablespoon white vinegar
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
3/4 cup heavy cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla paste

Steps:

For the pie: Preheat the oven to 350 degrees F. Place the blind-baked pie shell on a rimmed sheet pan.
In a large bowl, whisk together the granulated sugar and eggs until combined. Add the butter, milk, flour, cornmeal, vinegar, vanilla and salt. Whisk until well blended.
Pour the filling into the prepared pie shell and bake until the center of the custard is just set and the edges are slightly puffy, 45 to 50 minutes. Let cool completely
For the whipped cream: Beat the cream with the confectioners' sugar and vanilla until soft peaks form. Chill until ready to serve.
Slice the pie and serve with a dollop of whipped cream.