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Hawaiian Wedding Pie

chef.jackson's picture
Ingredients
  9 inch baked pie shell 1
  Sugar 1⁄2 Cup (8 tbs)
  Cornstarch 1⁄3 Cup (5.33 tbs)
  Milk 1 1⁄2 Cup (24 tbs)
  Beaten egg yolks 3
  Butter/Margarine 1 Tablespoon
  Vanilla 1 1⁄2 Teaspoon
  Canned crushed pineapple 3⁄4 Can (7.5 oz), well drained (1 Small Can)
  Coconut 3⁄4 Cup (12 tbs)
  Whipped topping 1 Cup (16 tbs) (For Topping)
  Toasted coconut 1 Tablespoon (For Garnish)
Directions

Combine sugar, cornstarch, and milk; mix well.
Add beaten egg yolks.
Cook over mediumheat, stirring constantly, until mixture begins to boil and is thickened.
Remove from heat.
Add butter, vanilla, crushed pineapple, and coconut, thoroughly combining all.
Pour mixture into pie shell and chill.
When chilled, cover top with whipped cream.
Sprinkle with toasted coconut.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pineapple
Servings: 
4

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