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Hawaiian Cream Pie Recipe


Hawaiian Cream Pie Recipe Bobbijo / All my dishes
1 year, 4 months ago
This pie is a delightful combination of a coconut cream pie and a banana cream pie.
Prep:20m Cook:15m Servings:68

Bobbijo

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Ingredients
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1/2 tsp. salt
  • 2 cups milk
  • 3 egg yolks, lightly beaten
  • 2 Tbsp. butter
  • 1 tsp. vanilla
  • 1/2 cup crushed pineapple, drained
  • 1/4 cup flaked coconut
  • 1-2 large firm bananas, sliced
  • 1 9-in. pastry shell, baked
  • MERINGUE:
  • 3 egg whites
  • 1/4 tsp. cream of tartar
  • 6 Tbsp. sugar
  • 1/4 cup flaked coconut

Directions
  1. In a saucepan, combine the sugar, cornstarch and salt.
  2. Stir in milk until smooth.
  3. Cook and stir over medium high heat for 2 minutes or until thickened and buibbly.
  4. Reduce heat; cook and stir 2 minutes longer.
  5. Remove from heat.
  6. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly.
  7. Bring to a gentle boil; cook and stir 2 more minutes.
  8. Remove from the heat; stir in butter and vanilla.
  9. Fold in pineapple and coconut.
  10. Place sliced banana into pastry shell; set aside.
  11. In a mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form.
  12. Gradually beat in sugar, 1 Tbsp. at a time, on high speed until stiff glossy peaks form and sugar is dissolved.
  13. Pour hot filling over bananas.
  14. Spread meringue evenly over hot filling, sealing edges to crust.
  15. Sprinkle with coconut.
  16. Bake at 350 degrees for 15 minutes or until meringue is golden.
  17. Cool on a wire rack for 1 hour.
  18. Refrigerate for at least 3 hours before serving.
  19. Store leftovers in refrigerator.

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Comments

michelle73 1 year, 4 months ago said:
This sounds so good. I will be trying this one for sure!

fishtrippin 1 year, 4 months ago said:
Wonderful for summer!


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