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Hawaiian Cream Pie

 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
6-8 ServingsPrep: 20 min. Bake: 15 min.

Ingredients

  • 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 McCormick® Pure Vanilla Extract
  • 1/2 cup crushed pineapple, drained
  • 1/4 cup flaked 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 flaked coconut

Directions

  • 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

2 of 2

Hawaiian Cream Pie (continued)

Directions (continued)

  • 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. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 piece) equals 383 calories, 16 g fat (8 g saturated fat), 101 mg cholesterol, 346 mg sodium, 55 g carbohydrate, 1 g fiber, 6 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.