Taste of Home
Hawaiian Cream Pie
TOTAL TIME: Prep: 20 min. Bake: 15 min.
YIELD: 6-8 servings.
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
Ingredients
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2/3 cup sugar
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1/4 cup cornstarch
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1/2 teaspoon salt
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2 cups milk
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3 egg yolks, lightly beaten
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2 tablespoons butter
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1 teaspoon vanilla extract
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1/2 cup crushed pineapple, drained
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1/4 cup sweetened shredded coconut
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1 to 2 large firm bananas, sliced
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1 pastry shell (9 inches), baked
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MERINGUE:
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3 egg whites
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1/4 teaspoon cream of tartar
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6 tablespoons sugar
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1/4 cup sweetened shredded coconut
Directions
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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.
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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.
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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.
Nutrition Facts
1 piece: 383 calories, 16g fat (8g saturated fat), 101mg cholesterol, 346mg sodium, 55g carbohydrate (36g sugars, 1g fiber), 6g protein.
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