Best 2 Hawaiian Cream Pie Recipes
Indulge in a tropical paradise with a delightful Hawaiian cream pie, a delectable dessert that captures the essence of the islands. This creamy and luscious pie features a flaky crust filled with a smooth and velvety haupia filling, made from coconut milk, sugar, and cornstarch, topped with a fluffy whipped cream and toasted macadamia nuts. The pie is a harmonious blend of textures and flavors, with the creamy filling perfectly complemented by the crunchy crust and the nutty flavor of the macadamia nuts. This recipe includes detailed instructions for making the pie from scratch, ensuring a perfect result every time. Additionally, it offers variations for those who prefer a chocolate haupia filling or a gluten-free crust, catering to diverse dietary preferences. Embark on a culinary journey to the islands with this irresistible Hawaiian cream pie, a true celebration of tropical flavors.
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HAWAIIAN CREAM PIE
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
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
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
Tips:
- For a creamier pie, use heavy cream instead of milk in the filling.
- To make the pie ahead of time, bake it and let it cool completely. Then, wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
- For a richer flavor, use a combination of dark and milk chocolate in the ganache.
- If you don't have a piping bag, you can use a zip-top bag with the corner snipped off to drizzle the ganache over the pie.
- To make a gluten-free pie, use gluten-free graham cracker crumbs for the crust.
Conclusion:
Hawaiian Cream Pie is a classic dessert that is perfect for any occasion. It's a creamy, chocolatey pie that is sure to please everyone. With its simple ingredients and easy-to-follow instructions, this pie is a great choice for bakers of all skill levels.
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