Best Hawaiian Cream Pie Recipes

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HAWAIIAN CREAM PIE



Hawaiian Cream Pie image

When it comes to pie, coconut cream is by favorite, while my husband is a banana cream fan. I decided to make us both happy and combine them in this dessert. Pineapple naturally accents the tropical flavor. -Jane Wilsdorf, Holliday, Missouri

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 6-8 servings.

Number Of Ingredients 16

2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
2 cups milk
3 egg yolks, lightly beaten
2 tablespoons butter
1 teaspoon vanilla extract
1/2 cup crushed pineapple, drained
1/4 cup sweetened shredded coconut
1 to 2 large firm bananas, sliced
1 pastry shell (9 inches), baked
MERINGUE:
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/4 cup sweetened shredded coconut

Steps:

  • In a large saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat for 2 minutes or until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes more. Remove from the heat; stir in butter and vanilla. Fold in pineapple and coconut. Place sliced bananas into pastry shell; set aside. , In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Pour hot filling over bananas. Spread meringue evenly over hot filling, sealing edges to crust. Sprinkle with coconut. , Bake at 350° for 15 minutes or until the meringue is golden. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.

Nutrition Facts : Calories 383 calories, Fat 16g fat (8g saturated fat), Cholesterol 101mg cholesterol, Sodium 346mg sodium, Carbohydrate 55g carbohydrate (36g sugars, Fiber 1g fiber), Protein 6g protein.

HAWAIIAN ICE CREAM PIE



HAWAIIAN ICE CREAM PIE image

Categories     Fruit     Dessert

Yield 3 9" pies

Number Of Ingredients 9

6 bananas
3 6-oz. pkgs. chocolate crumb crust
3 1/2-gal, containers strawberry
ice cream, softened
3 20-oz. cans crushed
pineapple, well drained
2 1/2 c. Hershey's semi-sweet chocolate chips, 4,000 ct., divided
6 c. frozen non-dairy whipped topping, thawed, divided
1 1/2 c. Hershey's Special Dark fudge topping, warmed slightly

Steps:

  • Method (1) For each pie, slice 2 bananas into each crust. Spoon 1/2 gallon ice cream over bananas, forming a mound. (2) Stir together 1 can drained pineapple and 3/4 c. Hershey's semi-sweet chocolate chips in medium bowl; spoon over ice cream layer. Cover, freeze 1 hour (3) Top pie with 2 cups whipped topping. Cover; freeze until firm, at least 3 hours, (4) Before serving, drizzle each slice of pie with 1 tablespoon Hershey's Special Dark fudge topping

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