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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Hawaiian Cream Pie Recipe

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This recipe for Hawaiian Cream Pie is from Cooking Mom's Way, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2/3 c. sugar
1/4 c. cornstarch
1/2 tsp salt
2 c. milk
3 egg yolks, lightly beaten
2 T. butter
1 tsp vanilla extract
1/2 c. crushed pineapple, drained
1/4 c. coconut
1 to 2 large firm bananas, sliced
1 pastry shell (9in), baked
MERINGUE:
3 egg whites
1/4 tsp cream of tartar
6 T. sugar
1/4 c. coconut
Directions:
Directions:
1. In a 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.
2. In a mixing 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.
3. Bake at 350º 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.

 

 

 

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