Hawaiian Cream Pie
1 cup whipping cream + 1/2 cup
1/2 cup milk
1 Tbsp. rum or 1 tsp. rum extract
3 1/2 oz. instant vanilla pudding
8 oz. can crushed pineapple, drained
1 small banana, chopped
1/2 cup coconut
Bake pie crust at 450 for 9 to 11 minutes. Cool
In small bowl, combine 1 cup whipping cream,
milk, rum and pudding mix. Beat at high speed
until thick, about 2 minutes. Fold in 1/2 cup
whipping cream, pineapple and banana. Spoon
into baked crust. Top with coconut and pecans.
Refrigerate 3 hours.
Mix sugar with tapioca. Fold in raspberries.
Pour into unbaked 9 inch pie shell.
Bake 40 to 45 minutes at 375.