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Blue Hawaiian Pie

Name: Blue Hawaiian Pie
Prep time: 50 min
Total time: 3 h 50 min
Yield: 8
Ingredients: 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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

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Prep 50 min
Total 3 hr 50 min
Ingredients 12
Servings 8

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

By Bree Hester

Created Apr 8, 2012

Ingredients

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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

Make With

Pillsbury Pie Crust

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.

Tips from the Pillsbury Kitchens

tip 1
Cover the top of the pie completely with the whipped cream so the color underneath does not show and ruin the surprise!
tip 2
For even more Hawaiian flair, add a few teaspoons coconut-flavored rum to the whipped cream.
tip 3
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.
tip 4
Garnish with additional toasted coconut if desired.