Hawaiian Ice Cream Pie Recipes

HAWAIIAN ICE BOX PIE

Steps:

• Whip together the cream cheese, sweetened condensed milk, orange juice and zest, lime juice and zest. Whip for 2 minutes until fully combined.
• By hand fold in the crushed pineapple, sliced maraschino cherries, cubed banana, coconut, and 1/2 container whipped topping.
• Spread evenly into the pie crust. Cover and chill for at least 4 hours or overnight.
• Garnish the top with toasted macadamia nuts and remaining whipped topping. Garnish with additional maraschino cherries, if desired.
• To toast nuts: Spread in a single layer on a baking sheet. Toast in a preheated 350°F oven for 5-8 minutes or until lightly golden and fragrant. Cool completely.

HAWAIIAN ICE CREAM PIE

Steps:

• Method (1) For each pie, slice 2 bananas into each crust. Spoon 1/2 gallon ice cream over bananas, forming a mound. (2) Stir together 1 can drained pineapple and 3/4 c. Hershey's semi-sweet chocolate chips in medium bowl; spoon over ice cream layer. Cover, freeze 1 hour (3) Top pie with 2 cups whipped topping. Cover; freeze until firm, at least 3 hours, (4) Before serving, drizzle each slice of pie with 1 tablespoon Hershey's Special Dark fudge topping

HAWAIIAN MILLIONAIRE PIE

Steps:

• In a large mixing bowl, fold pineapple, lemon juice, whipped topping, cherries, condensed milk, and walnuts together. Pour into pie shell and chill for at least one hour before serving.

HAWAIIAN CREAM PIE

Steps:

• 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. , 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. , 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.

EASY FROZEN HAWAIIAN PIE

Steps:

• In a large bowl stir together the sweetened condensed milk and the thawed Cool Whip topping until thoroughly combined.
• Fold in the next 6 ingredients; stir until combined.
• Divide the mixture evenly between the two prepare pie crusts.
• Cover lightly with plastic wrap and freeze for about 10 hours or until completely frozen.
• Slice and top each piece with a dollup of whipped topping or whipped cream and one or two cherries.
• Delicious!

HAWAIIAN ICE CREAM

Steps:

• Whisk Milk and Sugar together until Sugar is dissolved.
• Stir in Cream, Vanilla, Coconut, Pineapple, and Banana.
• Puree in blender until still slightly chunky.
• Freeze in ice cream maker according to manufactures directions. Freeze until hard in the freezer.
• Enjoy!

FROZEN HAWAIIAN PIE

Steps:

• In a large bowl, combine milk and whipped topping. Fold in the pineapple, walnuts, cherries and lemon juice. Pour half into each crust. Freeze until firm, about 4 hours. , Remove from the freezer 20 minutes before serving. If desired, top with mint, additional walnuts and cherries.