Hawaiian Cream Pie Recipe
Hawaiian Cream Pie Recipe photo by Taste of Home
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Hawaiian Cream Pie Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 6-8 servings


  • 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
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar
  • 1/4 cup sweetened shredded coconut

Nutritional Facts

1 piece: 383 calories, 16g fat (8g saturated fat), 101mg cholesterol, 346mg sodium, 55g carbohydrate (36g sugars, 1g fiber), 6g protein.


  1. 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.
  2. 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.
  3. 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. Yield: 6-8 servings.
Originally published as Hawaiian Cream Pie in Country Woman May/June 2003, p31

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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wfujioka User ID: 5631637 42234
Reviewed Nov. 24, 2010

"Excellent recipe, ono will bake again."

peggycliff User ID: 3510407 88317
Reviewed Nov. 22, 2010

"This is the BEST pie I ever had. For some in my family who aren't banan lovers, I omit the bananas. Either way it has become the favorite pie of everyone that's tried it. No more holidays without it!"

jmhbartopa User ID: 1483666 124524
Reviewed Sep. 25, 2010

"I made this for a birthday party not trying it first and it was awful. It didn't stay together was just a melted mess. Very dissapointed in this recipe."

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