When it comes to pie, coconut cream is by favorite, while my husband is a banana cream fan. I decided to make us both happy and combine them in this dessert. Pineapple naturally accents the tropical flavor. —Jane Wilsdorf, Holliday, Missouri
Hawaiian Cream Pie
Ingredients
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 2 cups milk
- 3 egg yolks, lightly beaten
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1/2 cup crushed pineapple, drained
- 1/4 cup sweetened shredded coconut
- 1 to 2 large firm bananas, sliced
- 1 pastry shell (9 inches), baked
- meringue:
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 6 tablespoons sugar
- 1/4 cup sweetened shredded coconut
Directions
- In a large 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.
- In a large 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.
- Bake at 350° 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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