You can make this simple, no-bake Hawaiian Pie in under 5 minutes. However, remember that you need enough time to put your pie in the refrigerator, at least 2 hours before serving. I used a store-bought graham-cracker crust to test the recipe and found it pretty delicious and refreshing. This dessert is a Hawaiian classic you can find at just about any island restaurant. While it may look like a simple dessert before it’s sliced, it’s a pie full of flavors – and it looks incredible. You might think it’s a regular pie combo at first glance, but this dessert has a lot more to it than that.
This recipe is all you’ve been looking for in a tropical dessert, no-bake; it’s simple, creamy, fruity, and so delicious. You get crisp, clean layers when you cut into it, and the combo is subtly sweet and so yummy. Also, you can serve this with your favorite drinks, in hot summertime, it will surely replenish the thirst and hunger you feel.
Ingredients:
1 (20-ounce) can of undrained chilled crushed pineapple in a heavy syrup
1 to 2 tbsp lemon juice, optional but recommended
1 (6-serving size) package of instant vanilla pudding mix
(1) (8-ounce) container sour cream
(1) (9-inch) store-bought shortbread pie crust
1 to 2 cups whipped cream, you can use Cool Whip
1 (8-ounce) can pineapple slices, drained well with paper towels and each slice cut into thirds
(6 to 8) stemmed maraschino cherries, drained
2 to 3 tbsp sweetened flaked coconut, toasted if desired
Directions:
Combine crushed pineapple with their syrup, lemon juice, and dry pudding mixture in a large bowl until well blended.
Add and stir the sour cream in, then spoon the crust into the pie. Dollop (or spread), prepared on top with whipped cream or Cool Whip.
Decorate the top with pineapple pieces, cherries, and coconut. Before slicing and serving, allow cooling for several hours.
Ingredients
- 1 (20-ounce) can of undrained chilled crushed pineapple in a heavy syrup
- 1 to 2 tbsp lemon juice, optional but recommended
- 1 (6-serving size) package of instant vanilla pudding mix
- (1) (8-ounce) container sour cream
- (1) (9-inch) store-bought shortbread pie crust
- 1 to 2 cups whipped cream, you can use Cool Whip
- 1 (8-ounce) can pineapple slices, drained well with paper towels and each slice cut into thirds
- (6 to 8) stemmed maraschino cherries, drained
- 2 to 3 tbsp sweetened flaked coconut, toasted if desired
Instructions
Combine crushed pineapple with their syrup, lemon juice, and dry pudding mixture in a large bowl until well blended.
Add and stir the sour cream in, then spoon the crust into the pie. Dollop (or spread), prepared on top with whipped cream or Cool Whip.
Decorate the top with pineapple pieces, cherries, and coconut. Before slicing and serving, allow cooling for several hours.
