How To make Quick Hawaiian Cream Pie

Irresistible Coconut Cream Pie in Just 15 Minutes

Hi Bold Bakers! Coconut is one of my all-time favorite flavors—naturally creamy, rich, and sweet. That's why I'm excited to share with you my recipe for an irresistible Coconut Cream Pie that you can whip up in just 15 minutes! This classic ingredient is the star of so many of my favorite desserts, but number one on my list is th is15-Minute Coconut Cream Pie. Let’s get baking!

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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, two time cookbook author, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 7:00am Pacific Time every Thursday!

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The Best NO BAKE Hawaiian Pie. So Creamy and Delicious! The Easiest Pie You'll Ever Make!

#NoBakeHawaiianPie #Pies #Baking #Desserts

NO BAKE HAWAIIAN PIE
This is a delicious, creamy No Bake Hawaiian Pie. Perfect for the summer when you don't want to turn on your oven. Probably the easiest pie I ever made! I will list the recipe below. Give it a try...I think you will like it! Enjoy!

RECIPE
No Bake Hawaiian Pie

Ingredients:
1 - 14 oz. can sweetened condensed milk
1 carton - 12 oz. - Frozen Cool Whip topping - thawed
1 - 20 oz. can of crushed pineapple - drained
1/2 cup chopped walnuts
1/2 cup chopped maraschino cherries
2 Tbsp lemon juice
2 - Shortbread or Graham Cracker Crusts - 9 inch.
Optional: Cherries and Walnuts for garnish

Directions:
In a large bowl combine the milk and the Cool Whip topping.
Fold in the pineapple, cherries and the lemon juice.
Divide the filling between the two pie crusts.
Freeze for abot 4 hours.

Remove from freezer 20 minutes before serving.
If desired top with cherries and walnuts.
Enjoy!

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Hiware 8 inch Non-stick Springform Pan

Amazon Link for Carbquick

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CHAMPAGNE CHEESECAKE DESSERT DIP


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Dolores
The Baking Diva

Two Minute Hawaiian Pie

Get a taste of the tropics with our Two Minute Hawaiian Pie. For a pie that can be put together in just 2 minutes, it tastes just as good as it looks!

See the full recipe here;


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Living808 - Hawaiian Pie Company (1)

In this week’s Hawaii’s Kitchen, we’re featuring a family owned bakery in Honolulu called Hawaiian Pie Company. They specialize in melt-in-your-mouth buttery fruit pies and baked goods.

In this first segment, Trini learns more about the company from 82-year old Grandpa Yasu and his grandson, Andrew. In segment 2, Trini learns how to crimp a pie crust. And in the third and final segment, Trini gets to taste the yummy dessert!

KING'S HAWAIIAN CHEESE DANISH, Easy Breakfast or Dessert Recipe

KING'S HAWAIIAN CHEESE DANISH, Easy Breakfast or Dessert Recipe

Today's Recipe:

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Easy Hawaiian Pumpkin Haupia Pie Recipe

Are you hosting Thanksgiving this year & need a traditional dessert, but with a twist? Well, I got you covered! Here’s my version of Pumpkin Haupia Pie inspired by Ted's Bakery on the North Shore of Oahu, Hawaii.

xoxo
Mel

#Thanksgivingdessert #hawaiianpumpkinpie #pumpkinhaupiapie #TedsBakery #MelFidel
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[ Recipe ]
Pumpkin Haupia Pie Recipe

Ingredients

    •    1 frozen 9-inch deep pie crust
   
Pumpkin filling:
    •    ⅓ cup granulated sugar, plus 1 tablespoon
    •    ½ teaspoon ground cinnamon
    •    ¼ teaspoon salt
    •    ¼ teaspoon ground ginger
    •    ⅛ teaspoon ground cloves
    •    1 large egg
    •    1¼ cups pure pumpkin pureed
    •    ¾ cup evaporated milk
   
Haupia filling:
    •    3 tablespoons cornstarch
    •    6 tablespoons water
    •    1 package (12 oz.) frozen coconut milk, thawed
    •    ¼ cup sugar
    •    Topping: Whipped cream

Instructions
    1.    Pie crust prep: Let frozen pie shell sit at room temperature for 15 minutes.
    2.    Preheat oven 425 degrees.
    3.    Pumpkin: In a small bowl, mix together sugar, cinnamon, salt, ginger and cloves. Beat egg in a medium size bowl, then stir in 1¼ cup pumpkin and sugar mixture. Next, slowly stir in ¾ cup evaporated milk. Pour into prepared pie shell.
    4.    Bake for 8 minutes at 425 degrees, then reduce to 350 degrees and continue to bake for 15 to 25 minutes, depending on your oven. Check by Inserting a knife in center and if it comes out clean, then remove from oven. Cool on wire rack for 1½ hours.
    5.    Haupia: Start haupia after pumpkin pie has cooled for about 1½ hours..
    6.    In a small bowl, mix together cornstarch and water; set aside.
    7.    In a medium saucepan, add coconut milk and sugar and bring almost to a boil. Remove and lower heat. Whisk in cornstarch mixture and place back on heat. Continually whisk until thickened. Remove from heat and let cool for about 10 minutes; stirring a few times throughout.
    8.    Pour haupia mixture into pumpkin pie and refrigerate until haupia is set. About 1 to 3 hours for everything to set perfectly.
    9.    Topping optional: add whipped cream

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