Royal Hawaiian Pie Recipes

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.

HAWAIIAN PIE

Steps:

• In large bowl, combine vanilla pudding mix (dry) undrained pineapple, and sour cream; stir until well blended.
• Pour mixture into pie crust.
• Cover and chill 2 hours before serving.

ROYAL HAWAIIAN PIE WITH BLUEBERRIES

Steps:

• Drain pineapple, reserving juice; add enough water to drained juice to make 1 cup. Dissolve cornstarch in 1/2 cup juice. Stir into remaining juice and combine with sugar, pineapple, coconut, and pecan pieces. Cook, stirring, over medium heat until thickened. Cool. Slice bananas evenly into bottom of pie shell; cover with blueberries. Pour pineapple filling over top. Top with whipped cream and sprinkle with chopped pecans. Chill thoroughly before serving.

ROYAL HAWAIIAN

Steps:

• Pour ingredients into an ice-filled shaker, shake, then strain into a cocktail glass.

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.