Hawaii Pie-O

  • Level: Easy
  • Total: 7 hr
  • Prep: 40 min
  • Inactive: 6 hr
  • Cook: 20 min
  • Yield: 6 to 8 servings
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Ingredients

For the crust:

14 whole graham crackers

3 tablespoons granulated sugar

Pinch of salt

6 tablespoons unsalted butter, melted

For the filling:

2 cups fresh pineapple chunks

One 15-ounce can cream of coconut

3 tablespoons rum

Juice of 1 lemon

Pinch of salt

Toasted shredded coconut, for topping

Whipped cream and maraschino cherries, for serving

Directions

  1. 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.
  2. 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.
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