Blue Hawaiian Pie

Hosting a gender reveal party? Let everyone know "it's a boy!" with this baby-blue pineapple and coconut treat.

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  • prep time 50 min
  • total time 3 hr 50 min
  • ingredients 12
  • servings 8
 

Ingredients

1
Pillsbury™ refrigerated pie crust, softened as directed on box
2
cups half-and-half
1
cup coconut milk (not cream of coconut)
2
eggs
1/2
cup all-purpose flour
1/4
teaspoon salt
2
teaspoons vanilla
Blue food color, if desired
1
cup coconut, toasted
1
can (8 oz) crushed pineapple, drained
1 1/2
cups whipping cream
1/3
cup sugar

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 450°F. Bake and cool pie crust in 9-inch pie plate as directed on box for One-Crust Baked Shell.
  • 2 In 2-quart saucepan, mix half-and-half, coconut milk, eggs, 3/4 cup sugar, the flour and salt. Heat to boiling over medium-low to medium heat, stirring constantly with whisk. When mixture has thickened, remove from heat.
  • 3 Press mixture through strainer into large bowl. Stir in 1 teaspoon of the vanilla and blue food color to desired color. Add coconut and pineapple.
  • 4 In large bowl, beat cream with electric mixer on low speed, gradually increasing speed until cream begins to thicken. Add 1/3 cup sugar and remaining 1 teaspoon vanilla. Beat until cream holds its shape. Transfer to another bowl; set aside.
  • 5 Spread coconut mixture in pie crust. Top with whipped cream.
  • 6 Refrigerate 3 hours before serving.
  • 1 Heat oven to 450°F. Bake and cool pie crust in 9-inch pie plate as directed on box for One-Crust Baked Shell.
  • 2 In 2-quart saucepan, mix half-and-half, coconut milk, eggs, 3/4 cup sugar, the flour and salt. Heat to boiling over medium-low to medium heat, stirring constantly with whisk. When mixture has thickened, remove from heat.
  • 3 Press mixture through strainer into large bowl. Stir in 1 teaspoon of the vanilla and blue food color to desired color. Add coconut and pineapple.
  • 4 In large bowl, beat cream with electric mixer on low speed, gradually increasing speed until cream begins to thicken. Add 1/3 cup sugar and remaining 1 teaspoon vanilla. Beat until cream holds its shape. Transfer to another bowl; set aside.
  • 5 Spread coconut mixture in pie crust. Top with whipped cream.
  • 6 Refrigerate 3 hours before serving.

EXPERT TIPS

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Expert Tips

Cover the top of the pie completely with the whipped cream so the color underneath does not show and ruin the surprise!

For even more Hawaiian flair, add a few teaspoons coconut-flavored rum to the whipped cream.

To toast coconut, sprinkle in ungreased heavy skillet. Cook over medium-low heat 6 to 14 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

Garnish with additional toasted coconut if desired.

Nutritional information

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