Hawaii Pie-O
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 440
- Total Fat
- 22
- Saturated Fat
- 15
- Carbohydrates
- 58
- Dietary Fiber
- 2
- Sugar
- 43
- Protein
- 3
- Cholesterol
- 29
- Sodium
- 172
- Total: 7 hr
- Prep: 40 min
- Inactive: 6 hr
- Cook: 20 min
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
- 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.