Two Minute Hawaiian Pie Recipes

Steps:

• 1. In a large bowl, combine crushed pineapple with its syrup, dry pudding mix, and sour cream; mix until well combined. Spoon into pie crust and decorate top with pineapple slices and cherries; sprinkle with coconut.
• 2. Cover and chill at least 2 hours before serving.
• Note: Do not make the vanilla pudding according to package directions. Just add the dry pudding mix right in with the other ingredients.

Steps:

• In a large bowl, combine the vanilla pudding mix, undrained crushed pineapple, and sour cream; stir until well blended, and add coconut if desired; blending into mixture.
• Pour mixture into pie crust, and you're done!!!
• Cover and chill 2 hours before serving.

Steps:

• 1. In a large bowl, combine crushed pineapple with its syrup, dry pudding mix, and sour cream; mix until well combined.
• 2. Spoon into pie crust and decorate top with pineapple slices and cherries; sprinkle with coconut.
• 3. Pipe with Cool Whip if so desired. Cover and chill at least 2 hours before serving.

Steps:

• In a large bowl, combine milk and whipped topping. Fold in the pineapple, walnuts, cherries and lemon juice. Pour half into each crust. Freeze until firm, about 4 hours. , Remove from the freezer 20 minutes before serving. If desired, top with mint, additional walnuts and cherries.

Steps:

• In large bowl, combine vanilla pudding mix (dry) undrained pineapple, and sour cream; stir until well blended.
• Pour mixture into pie crust.
• Cover and chill 2 hours before serving.

Steps:

• In a large saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat for 2 minutes or until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes more. Remove from the heat; stir in butter and vanilla. Fold in pineapple and coconut. Place sliced bananas into pastry shell; set aside. , In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Pour hot filling over bananas. Spread meringue evenly over hot filling, sealing edges to crust. Sprinkle with coconut. , Bake at 350° for 15 minutes or until the meringue is golden. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.

Steps:

• 1. In a large mixing bowl, combine crushed pineapple with its syrup, dry pudding mix, and sour cream.
• 2. Mix until well combined.
• 3. Spoon into pie crust.
• 4. Decorate top with pineapple slices and cherries.
• 5. Sprinkle with coconut.
• 6. Pipe with Cool Whip, if so desired.
• 7. Cover and chill for atleast 2 hours before serving.

Steps:

• 1. In a large bowl, combine crushed pineapple with its syrup, dry pudding mix, and sour cream; mix until well combined. Spoon into pie crust and decorate top with pineapple slices and cherries; sprinkle with coconut
• 2. Cover and chill at least 2 hours before serving.
• 3. Note: Do not make the vanilla pudding according to package directions. Just add the dry pudding mix right in with the other ingredients.

Steps:

• 1. In a large bowl, combine crushed pineapple with its syrup, dry pudding mix, and sour cream; mix until well combined. Spoon into pie crust and decorate top with pineapple slices and cherries; sprinkle with coconut. Pipe with Cool Whip if so desired..Cover and chill at least 2 hours before serving.