Blue Hawaiian Pie

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


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



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

Nutrition Information

No nutrition information available for this recipe

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