Hawaiian Cream Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2/3 cp granulated sugar
1/4 cp cornstarch
1/2 tsp salt
2 cps milk
3 egg yolks, lightly beaten
2 tbsps butter
1 tsp vanilla extract
1/2 cp crushed pineapple, drained
1/4 cp flaked coconut
1 to 2 large firm bananas, sliced
1 pastry shell, baked, 9 inch
meringue:
3 egg whites
1/4 tsp cream of tartar
6 tbsps of granulated sugar
1/4 cp flaked coconut
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Directions: |
Directions:1) In a large saucepan, combine the sugar, cornstarch and salt.
2) Stir in milk until smooth.
3) Cook and stir over med high heat for 2 mins or until thickened and bubbly.
4) Reduce heat; cook and stir for 2 mins longer.
5) Remove from the heat.
6) Stir a small amount of hot filling into the egg yolks; return all to pan, stirring constantly.
7) Bring to a gentle boil; cook and stir 2 mins more.
8) Remove from heat; stir in butter and vanilla.
9) Fold in pineapple and coconut.
10) Place sliced bananas in pastry shell, set aside.
11) In a large bowl, beat egg whites and cream of tartar on med speed until soft peaks form.
12) Gradually beat in sugar, 1 tbsp at a time, on high until stiff glossy peaks form and sugar is dissolved.
13) Pour hot filling over bananas.
14) Spread meringue evenly over hot filling, sealing edges to crust.
15) Sprinkle with coconut.
16) Bake at 350f for 15 mins or until meringue is golden..
17) Cool on wire rack for 1 hr.
18) Refrigerate for at least 3 hrs before serving.
19) Store leftovers in refrigerator. |
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Number Of
Servings: |
Number Of
Servings:6 - 8 |
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