Description
This delightful Hawaiian Pie is a no-bake tropical dessert featuring a creamy vanilla pudding base blended with crushed pineapple, shredded coconut, and nuts for crunch. Set in a graham cracker crust and topped with whipped topping, it offers a refreshing and easy-to-make treat perfect for warm weather or casual gatherings.
Ingredients
Scale
Crust
- 1 (9-inch) graham cracker pie crust
Filling
- 1 package (3.4 oz) instant vanilla pudding mix
- 1/2 cup cold milk
- 1 cup sour cream
- 1 can (8 oz) crushed pineapple, drained
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans or macadamia nuts (optional)
- 1 tub (8 oz) whipped topping, thawed
Instructions
- Prepare pudding base: In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk until smooth and slightly thickened to create a creamy base.
- Mix in additional ingredients: Stir the sour cream, drained crushed pineapple, shredded coconut, and nuts (if using) into the pudding mixture until fully incorporated.
- Combine with whipped topping: Gently fold in half of the whipped topping into the mixture until completely combined for a light and airy texture.
- Fill the crust: Pour the filling into the prepared graham cracker crust and smooth the surface evenly with a spatula.
- Top the pie: Spread the remaining whipped topping evenly over the pie’s surface to create a creamy topping layer.
- Chill: Refrigerate the pie for at least 4 hours or until fully set and firm.
- Garnish and serve: Before serving, optionally garnish with extra shredded coconut or chopped nuts for added texture and flavor.
Notes
- Toasting the shredded coconut before adding it to the filling enhances the pie’s flavor with a deeper, nuttier taste.
- This pie can be prepared a day in advance and stored covered in the refrigerator to meld flavors.
- For a tropical twist, consider adding a splash of coconut extract or a handful of chopped maraschino cherries to the filling.
