Quick Hawaiian Cream Pie
Yield
servingsPrep
?Cook
?Ready
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
pie shell (9 inch)
refrigerated, canned |
|
| 1 | teaspoon |
all-purpose flour
|
|
| Filling | |||
| 1 | cup |
heavy whipping cream
|
|
| ½ | cup |
milk
|
|
| 1 | tablespoon |
rum extract
|
* |
| 3 ½ | ounces |
instant pudding mix
vanilla |
|
| ½ | cup |
heavy whipping cream
whipped |
|
| 8 | ounce |
pineapple, canned, crushed
well drained |
|
| ⅓ | cup |
bananas
mashed |
|
| ½ | cup |
coconut
|
*
|
| 1/4-1/2 | cup |
pecans
chopped, toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
pie shell (9 inch)
refrigerated, canned |
|
| 5 | ml |
all-purpose flour
|
|
| Filling | |||
| 237 | ml |
heavy whipping cream
|
|
| 118 | ml |
milk
|
|
| 15 | ml |
rum extract
|
* |
| 101.2 | ml/g |
instant pudding mix
vanilla |
|
| 118 | ml |
heavy whipping cream
whipped |
|
| 231.2 | ml/g |
pineapple, canned, crushed
well drained |
|
| 79 | ml |
bananas
mashed |
|
| 118 | ml |
coconut
|
*
|
|
pecans
chopped, toasted |
|
||
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.
