Best 8 Hawaiian Cheese Pie Recipes

HAWAIIAN MILLIONAIRE PIE RECIPE - (4.2/5)

Steps:

• Blend together the cream cheese, lemon juice and condensed milk; gently fold in the whipped topping. Stir in the crushed pineapple, cherries and pecans; pour into pie crusts and refrigerate for 3 to 4 hours.

HAWAIIAN MILLIONAIRE PIE

Steps:

• In a large mixing bowl, fold pineapple, lemon juice, whipped topping, cherries, condensed milk, and walnuts together. Pour into pie shell and chill for at least one hour before serving.

HAWAIIAN PIE

Steps:

• 1. Blend together the cream cheese, lemon juice and sweetened condensed milk. Gently fold in cool whip.
• 2. Stir in crushed pineapple, cherries and pecans.
• 3. Pour into pie crusts. Refrigerate 3-4 hours

HAWAII CHEESE PIE-(PINEAPPLE)

Steps:

• Preheat oven to 350 degrees. Separate pineapple and juice, reserve the pineapple, pour juice in a measuring cup.
• Beat cream cheese until fluffy. While mixing,add 1/2 cup sugar, salt, eggs one at a time, removing batter off the sides of mixer bowl, and add 3 tsp pineapple juice; mix until smooth. Pour into pie crust. Bake for 20 to 25 minutes, or until set. Remove from oven and turn oven to 400 degrees. Let pie rest a few minutes.
• While pie is baking, combine the juice from measuring cup, cornstarch and 1/2 cup sugar in medium saucepan. Bring to a boil, stir until thickened. Pour reserve pineapple in the syrup, stir well, remove from heat.
• Spread pineapple filling over cheese, gentle. (You may have a little left.) Return to oven and continue to bake for 20 minutes or until crust is brown. Cool completely on a rack, before serving. Refrigerate and cover, left over pie.

HAWAIIAN CHEESECAKE

Steps:

• In a small bowl, combine the coconut and butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, combine the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Stir in sour cream and vanilla until blended. Pour filling onto crust. , Place pan on a baking sheet. Bake at 350° for 45-50 minutes or until center is almost set (top of cheesecake may crack). Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., For sauce, combine the sugar and cornstarch in a large saucepan. Stir in the pineapple. Bring to a boil; cook and stir for 2 minutes or until thickened. Add food coloring if desired. Cover and refrigerate overnight. , Spread pineapple sauce over cheesecake. Garnish with mint and orchids if desired.

CHEESE AND HONEY PIE

Steps:

• Preheat oven to 350 degrees F. Line an 8-inch flan dish with the pastry and bake blind for 10 minutes.
• Increase the heat in the oven to 375 degrees F.
• While pastry is cooking, mix the cheese with the honey. Add eggs, lemon juice and half the cinnamon and mix thoroughly. Cover the pastry base with walnuts and pour the mixture on top. Bake for 30 minutes. Make sure the mixture is set and then sprinkle the remaining cinnamon on top. Let cool to room temperature and serve.

HAM AND CHEESE PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Press one package crescent roll dough into a 9-inch baking dish; cut remaining package crescent roll dough into 1-inch strips.
• Stir eggs, ham, Cheddar cheese, and Parmesan cheese together in a bowl; pour mixture into prepared baking dish. Arrange crescent roll strips over ham mixture creating a crisscross pattern.
• Bake in preheated oven until golden brown and set, 50 to 60 minutes.

HAWAIIAN CREAM PIE

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.