Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Hawaii Pie-O
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- Level: Easy
- Total: 7 hr
- Prep: 40 min
- Inactive: 6 hr
- Cook: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 440
- Total Fat
- 22 g
- Saturated Fat
- 15 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 2 g
- Sugar
- 43 g
- Protein
- 3 g
- Cholesterol
- 29 mg
- Sodium
- 172 mg
- Level: Easy
- Total: 7 hr
- Prep: 40 min
- Inactive: 6 hr
- Cook: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 440
- Total Fat
- 22 g
- Saturated Fat
- 15 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 2 g
- Sugar
- 43 g
- Protein
- 3 g
- Cholesterol
- 29 mg
- Sodium
- 172 mg
Ingredients
For the crust:
For the filling:
Directions
- Make the crust: Preheat the oven to 350 degrees F. Combine the graham crackers, sugar and salt in a food processor and pulse until the graham crackers are finely ground. Add the melted butter and pulse until moist. Press the crumbs into the bottom and up the side of a 9-inch pie plate; bake until set, 18 to 22 minutes. Transfer to a rack and let cool completely.
- Make the filling: Combine the pineapple, cream of coconut, rum, lemon juice and salt in a blender and puree until smooth. Pour into the prepared crust and freeze until firm, about 6 hours. Top with shredded coconut. Serve with whipped cream and cherries.
