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Blue Hawaiian Pie

Blue Hawaiian Pie
  • Prep 50 min
  • Total 3 hr 50 min
  • Ingredients 12
  • Servings 8
Hosting a gender reveal party? Let everyone know "it's a boy!" with this baby-blue pineapple and coconut treat.
By Bree Hester
Created April 8, 2012


  • 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


  • 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.

  • 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.

No nutrition information available for this recipe
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