Baked Hawaii
Recipe from Vegetarian Times

With a blending of coconut, pineapple and macadamia nuts, this pie takes its cues from the tropics. Be sure to squeeze out any excess juice from the pineapple shreds, or it may dilute the filling. A quick freezing of the filling mix firms it up fast.

Baked Hawaii

by 2  people

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Servings: 6
Related Categories: Desserts, Pie, Vegetarian
Recent Activity:
  • 1   package 
    instant coconut-flavored pudding mix
  • 1 3/4  cups 
    nonfat milk
  • 1   teaspoon 
    vanilla extract
  • 1   
    prepared crumb pie shell
  • 1 3/4  cups 
    canned shredded pineapple
  • 1/4  cup 
    brown sugar
  • 1/4  cup 
    crushed macadamia nuts as garnish
  • 1/4  cup 
    shredded coconut as garnish
  • 2   tablespoons 
    diced crystallized ginger, or more as desired, for garnish
Preheat oven to 450 degrees F.
Mix instant pudding with milk and vanilla extract, and pour into prepared pie shell. Put in freezer immediately.
Drain pineapple, and reserve juice for another use. Squeeze excess juice from shreds, and put shreds in baking dish. Sprinkle with brown sugar, and bake for 15 minutes, or until sugar bubbles. Remove from oven.
Take firmed pudding mixture from freezer, spoon pineapple mixture over top and garnish with macadamia nuts, coconut shreds and crystallized ginger.
Nutrition information
Per Serving: cal. (kcal) 310, Fat, total (g) 11, sat. fat (g) 3, carb. (g) 51, fiber (g) 2, sugar (g) 35, pro. (g) 4, sodium (mg) 450, Percent Daily Values are based on a 2,000 calorie diet
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