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Hawaiian Pie with Coconut Crust PDF Print E-mail
(3 votes, average 4.67 out of 5)
Wednesday, 20 May 2009 12:26

Printable Recipe


Crust:
2½ cups sweetened flaked coconut, toasted
½ cup (1 stick) butter, melted

Filling:
8 ounce package cream cheese, softened
1½ cups milk
1 box (3 ounces) vanilla pudding
1 teaspoon coconut extract
1 can (8 ounces) crushed pineapple, very well drained

Topping:
2 cups heavy whipping cream
¼ cup sugar
1 teaspoon vanilla extract


     Reserve 1 tablespoon toasted coconut for topping.
     Combine remaining toasted coconut and melted butter in a medium bowl.  Stir until well combined. 
     Press coconut mixture evenly onto bottom and sides of a 9 inch pie pan.
     Refrigerate crust while preparing filling.

     In a large bowl beat cream cheese with an electric mixer until smooth.  Gradually beat in milk, pudding mix and coconut extract.
     Continue beating until thickened and well mixed.  Stir in pineapple. 
     Spoon filling into crust. Set aside.

     Pour whipping cream into a large bowl.  Beat until soft peaks form.  Gradually add sugar, then vanilla.
     Spread whipped cream over pie filling then sprinkle with reserved toasted coconut.  Chill at least 2 hours before serving.


This recipe linked to

The Gluten Free Homemaker

Gooseberry Patch



     

Comments
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Wendy @ Celiacs in the House     |24.166.230.xxx |2010-11-03 06:10:49
Coconut crust sounds wonderful for this pie. Somehow reminds me of something
from childhood. Don't know why or who made anything like this.
Sherra Gist  - Amazing!   |108.56.244.xxx |2012-03-06 16:36:33

This pie is amazing! It is even better the next day if you manage to
keep any leftovers! (I use less milk than what the recipe calls for...it was a
little too runny)

So many people that I've made it for LOVE it and can't
believe that it's GLUTEN FREE!
Carol   |97.100.180.xxx |2012-03-09 01:47:24
Awesome! So glad you liked it and I appreciate that you have taken the time to
stop by and say so. It's one of my favorites too.
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