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Quick Hawaiian Cream Pie

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Recipe

 

Yield

servings

Prep

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Cook

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Ready

30 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 package pie shell (9 inch)
refrigerated, canned
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1 teaspoon all-purpose flour
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Filling
1 cup heavy whipping cream
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½ cup milk
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1 tablespoon rum extract
*
3 ½ ounces instant pudding mix
vanilla
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½ cup heavy whipping cream
whipped
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8 ounce pineapple, canned, crushed
well drained
cup bananas
mashed
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½ cup coconut
* Camera
1/4-1/2 cup pecans
chopped, toasted
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Ingredients

Amount Measure Ingredient Features
1 package pie shell (9 inch)
refrigerated, canned
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5 ml all-purpose flour
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Filling
237 ml heavy whipping cream
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118 ml milk
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15 ml rum extract
*
101.2 ml/g instant pudding mix
vanilla
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118 ml heavy whipping cream
whipped
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231.2 ml/g pineapple, canned, crushed
well drained
79 ml bananas
mashed
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118 ml coconut
* Camera
pecans
chopped, toasted
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Directions

Heat oven to 450 F.

Prepare pie crust according to pakcage directions for unfilled one-crust pie.

(Refrigerate remaining crust for later use.)

Bake at 450 F. for 9 to 11 minutes or until lightly browned. Cool completely.

In small bowl, combine 1 cup whipping cream, milk, rum and pudding mix.

Bet at High speed until thick, about 2 minutes.

Fold in ½ cup whipped cream, pineapple and banana.

Spoon into cooled baked crust.

Top with coconut and pecans.

Refrigerate at least 3 hours or until set. Store in refrigerator.

Makes 8 servings.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 225g (7.9 oz)
Amount per Serving
Calories 55175% from fat
 % Daily Value *
Total Fat 46g 70%
Saturated Fat 23g 117%
Trans Fat 0g
Cholesterol 105mg 35%
Sodium 285mg 12%
Total Carbohydrate 11g 11%
Dietary Fiber 3g 10%
Sugars g
Protein 11g
Vitamin A 24% Vitamin C 11%
Calcium 11% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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