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Tiki Central Forums Tiki Drinks and Food Hawaiian Pie
Hawaiian Pie
ookoo lady
Tiki Socialite

Joined: Jun 24, 2004
Posts: 779
Posted: 2004-09-10 10:27 pm   Permalink

I found this recipe on pacificislanders.com.
Anyone else got a good pie recipe?

Two Minute Hawaiian Pie

1 can (20 ounces) crushed pineapple in syrup or juice, undrained.
1 package (6-serving size) instant vanilla pudding and pie filling (see note below).
1 container (8 ounces) sour cream.
One 9-inch prepared shortbread pie crust.
1 can (8 ounces) sliced pineapple, drained and halved.
8 maraschino cherries, drained.
2 tablespoons sweetened flaked coconut.

In a large bowl, combine the crushed pineapple with its syrup, the pudding mix, and sour cream; mix until well blended. Spoon into the pie crust; decorate with the sliced pineapple and cherries then sprinkle with the coconut. Cover and chill for at least 2 hours before serving. Note: Don't make the vanilla pudding according to the package directions -- just add the dry mix to the other ingredients.


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Tiki Socialite

Joined: Aug 22, 2002
Posts: 3691
From: San Francisco
Posted: 2004-09-10 10:31 pm   Permalink

That does sound like a classic midcentury recipe. The only thing that's missing is some food dye.

It is simply screaming, however, for this....

Hawaiiaaaann PaaaaaaaiiiEEEEE!

Critiki - Hundreds of tiki bars, Polynesian restaurants, and other sites of interest to the tiki traveller, collector or urban archaeologist

[ This Message was edited by: Humuhumu on 2004-09-10 22:34 ]

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Tiki Socialite

Joined: May 30, 2004
Posts: 1012
From: Somewhere on Planet Tiki
Posted: 2004-09-10 11:34 pm   Permalink

Pineapple Pumpkin Cheesecake
1 1/2 cups packed brown sugar
12 ounces light cream cheese, softened
16-ounce can pumpkin
4 eggs
2 tablespoons flour
4 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
15 1/2-ounce can sliced pineapple in heavy syrup
Preheat oven to 350 degrees.
Place a 9- by 13-inch pan of hot water on lower rack in oven.
Set aside 2 tablespoons of the brown sugar.
In food processor, combine remaining sugar with cream cheese. Process 20 seconds. Add pumpkin, eggs, flour, spice and vanilla extract. Process 10 seconds.
To bake: Pour into an 8-inch springform pan coated with cooking spray. Bake 50 minutes without opening door. Turn oven off. Let cake stand in oven for one hour.
To cool: Remove cake from oven. Immediately run knife around sides of pan. Cool; refrigerate 3 hours. Drain pineapple; reserving syrup. Dice 1 pineapple slice. Cook reserved syrup, reserved sugar and diced pineapple over medium-high heat 8 minutes or until thick, without stirring. Just before serving, arrange pineapple on cake. Top with glaze. Serves eight.
Notes: Cracking is common in cheesecake. If food processor is not available, prepare in large bowl, as directed above, using a wooden spoon to mix ingredients. You can substitute the pumpkin pie spice with 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground allspice.

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Tiki Socialite

Joined: May 30, 2004
Posts: 1012
From: Somewhere on Planet Tiki
Posted: 2004-09-10 11:35 pm   Permalink

1 store-bought sponge cake (easy way)
1 1/2 c. fresh strawberries, pureed, sugar to taste
1/4 c. dark rum
3/4 c. pineapple juice
3/4 c. Coco Lopez cream of coconut
1 1/4 c. blackberry jam, strained and thinned slightly with water
2 1/2 c. Sabayon (see recipe)
3 ripe mangoes, papayas or guavas or 6 passion fruit and 1 c. raspberries and sugar to taste

8 egg yolks
1/4 c. Grand Marnier + 1/2 c. orange juice
1/2 c. sugar
1 c. cream

Combine all ingredients except cream in a stainless steel bowl. Over a double boiler, whisk mixture until thick and pale yellow, about 5 minutes. Put bowl over an ice bath and whisk until cold. Whip cream to soft peaks and mix thoroughly into sabayon. Refrigerate until ready to use.
To assemble: Slice sponge cake in half horizontally and cut into pieces just large enough to fit into a 2 1/2 quart clear bowl or trifle dish. Set aside.
Coat bottom of bowl with 4 tablespoons of pureed strawberries. Place a layer of cake in the bowl, filling in edges with scraps of cake. Mix rum, pineapple juice and coconut cream. Trickle 1/4 of mixture on cake. Spread 4 tablespoons each blackberry jam and strawberries onto cake. Top with 1/2 cup sabayon. Repeat layering process until bowl is full, ending with sabayon. Refrigerate several hours.
Topping Sauces: Peel, pit and/or seed the tropical fruit and raspberries. Puree in processor and sweeten with sugar to taste. Serve both sauces. To serve: Scoop out sections of trifle and top with choice of or both sauces.

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Satan's Sin
Tiki Socialite

Joined: Jun 13, 2004
Posts: 729
From: Imperial Beach, CA
Posted: 2004-09-11 10:12 am   Permalink


1/2 lb refined sugar
1 qt. Red Dye No. 2
2 bags Sugarpuff! Marshmallows
1 dollop Calcium Chloride (for firming)

Combine, boil, reduce, microwave for 1 hr.

So good you'll never get your shoulders out of your ears!

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