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    Hawaiian Cream Pie

    Ingredients

    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
    pecans
    pie crust

    Directions

    Bake pie crust at 450 for 9 to 11 minutes.  Cool
    completely.
    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.
 
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