Frozen Hawaiian Pie
Votes: 2
Time: 7 o'clock.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
This refreshing Hawaiian pie with a piña colada flavor is quick and easy to make—just give it time to set. A crumbly crust of crushed graham crackers is topped with a blender-blended mixture of crushed pineapple, sweetened coconut cream (it has a different consistency than regular coconut cream, so read the label carefully!), rum, and lemon juice. Freeze the pie, then garnish with shredded coconut and a maraschino cherry before serving. A wonderful summer dessert with tropical flavors!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cake
- 14 whole graham crackers
- 3 tbsp. granulated sugar
- A pinch of salt
- 6 tbsp (90 g) unsalted butter, melted
Filling
- 2 cups fresh pineapple, cut into pieces
- 1 can (425 g) of coconut cream with sugar
- 3 tbsp rum
- Juice of 1 lemon
- A pinch of salt
- Roasted coconut flakes
- Whipped cream and maraschino cherries, for serving
We recommend
Recipes with similar ingredients: shortbread cookies, Pineapple, coconut cream, coconut flakes, cocktail cherry, lemon juice, rum
Cooking the dish according to the recipe:
- Prepare the cake layerPreheat oven to 350°F (175°C). Combine the graham crackers, sugar, and salt in a food processor and pulse until smooth. Add the melted butter and moisten the mixture. Pour the mixture into a 9-inch (22-cm) pie pan and press it into the bottom and up the sides; bake until set, 18 to 22 minutes. Transfer to a wire rack and let cool completely.
- Prepare the fillingIn a blender, combine the pineapple, coconut cream, rum, lemon juice, and salt until smooth. Spread over the prepared crust and freeze until the filling is set, about 6 hours. Sprinkle with coconut flakes. Serve with whipped cream and a cherry.
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