Hawaiian Dream Pie Recipes

Steps:

• 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.

Steps:

• In a large mixing bowl, fold pineapple, lemon juice, whipped topping, cherries, condensed milk, and walnuts together. Pour into pie shell and chill for at least one hour before serving.

Steps:

• In a large bowl, combine milk and whipped topping. Fold in the pineapple, walnuts, cherries and lemon juice. Pour half into each crust. Freeze until firm, about 4 hours. , Remove from the freezer 20 minutes before serving. If desired, top with mint, additional walnuts and cherries.

Steps:

• In large bowl, combine vanilla pudding mix (dry) undrained pineapple, and sour cream; stir until well blended.
• Pour mixture into pie crust.
• Cover and chill 2 hours before serving.

Steps:

• 1. Mix together with a spoon until blended the following : Pudding mix, pineapple (do not drain), sour cream
• 2. Slice banana and arrange evenly on the bottom of graham cracker crust
• 3. Spoon pudding mixture over bananas Place in fridge till cold
• 4. Top with optional : Coconut flakes , whipped cream and cherries Enjoy !

Steps:

• 1. If making crust mix all ingreds together and bake in a preheated 350degree oven 10-15min...Cool and proceed.
• 2. mix condensed milk and lemon juice till mixture thickens...Set aside...Slice your bananas and layer over bottom of your crust...Pour milk mixture over bananas....Sprinkle your pineapple and nuts over milk layer....Next spread your cool whip over pie and chill for 2-3 hrs...When ready to serve feel free to sprinkle with maraschino cherries some sweetened coconut and a few more macadamia nuts...Just plain YUMMY:)

Steps:

• 1. Toast coconut AND nuts. Spread each out on a separate baking sheet in a single layer. Bake at 350 F for 12-14 minutes, stirring often to avoid burning. Coconut and macadamia nuts are toasted when they are lightly browned and fragrant. Coconut will toast faster than the nuts.
• 2. Cut or tear angel food cake into bite-size pieces. Set aside.
• 3. In a medium-size bowl, combine crushed pineapple and 1/2 jar of pineapple preserves. Mix well and set aside.
• 4. In a large bowl, combine the instant pudding mix and milk. Using a wire whisk, mix well. Then add 1 cup of the whipped topping. Set aside.
• 5. Using a trifle bowl or a large glass bowl, layer ingredients: half of the cake pieces for the first layer.
• 6. Next, half of the pineapple.
• 7. Next, half of the coconut and half of the macadamia nuts.
• 8. Spread half of the pudding over everything. Repeat layers using the rest of the cake, pineapple, coconut, macadamia nuts, and then the pudding.
• 9. Generously spread top with whipped topping. Garnish with reserved toasted coconut and nuts.
• 10. Cover and refrigerate for at least 1 hour.