Lemon Hawaiian Pie
From zena824 16 years ago
- 25 minutes to make
- Serves 8
This is a cross between a lemon chiffon and a lemon meringue. This is a BH&G recipe...from years ago..Won first prize in a contest.
Ingredients
- 1 unbaked 9 inch pie shell shopping list
- 1 can crushed pineapple, drained (8 1/4 ounces) shopping list
- 1/4 cup packed brown sugar shopping list
- 1/4 cup flaked coconut shopping list
- 2 tablespoons butter, softened shopping list
- 1 package regular lemon pudding mix (4 serving size) shopping list
- 1/2 cup sugar shopping list
- 1 3/4 cups water shopping list
- 2 slightly beaten egg yolks shopping list
- 2 tablespoons lemon juice shopping list
- 1 tablespoon butter shopping list
- 2 egg whites shopping list
- 1/4 cup sugar shopping list
- toasted coconut (optional) shopping list
How to make it
- Combine drained pineapple, brown sugar, 1/4 cup coconut and the 2 tablespoons butter; spread over bottom of pastry shell.
- Cover edge of pastry with foil; bake in 425 oven for 15 minutes, removing foil after first 5 munites of baking;cool.
- Meanwhile, in saucepan combine pudding mix and the 1/2 cup sugar.
- Stir in the water and yolks; cook and stir till bubbly; remove from heat.
- Stir in lemon juice and the remaining butter.
- Cover with plastic wrap; cool, stirring occasionally.
- Beat egg whites on high speed of mixer to soft peaks; gradually beat in remaining sugar to stiff peaks.
- Fold whites into cooled filling; fold into pastry shell.
- Chill at least 4 hours.
- Garnish with toasted coconut, if desired..
The Rating
Reviewed by 5 people-
Exactly..........yeah baby...........can't wait to sink my teefies into this delight.
chefmeow
in Garland loved it
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Oh man!!!!!!!! What are you trying to do to me!!!!!! I have some fresh, frozen pineapple in the freezer that I need to do something with. This is a keeper!!!!!!!!!!!!!!!!!!!!!!!!
gingerlea
in Tampa loved it
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you go girl !!!!
you have done it again
keep it up
mumtaz
mumtazcatering
in Gauteng loved it
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