Blue Hawaiian Pie

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

Bree Hester

April 8, 2012

Pillsbury™ refrigerated pie crust, softened as directed on box

cups half-and-half

cup coconut milk (not cream of coconut)

eggs

1/2

cup all-purpose flour

1/4

teaspoon salt

teaspoons vanilla

Blue food color, if desired

cup coconut, toasted

can (8 oz) crushed pineapple, drained

1 1/2

cups whipping cream

1/3

cup sugar

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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.