Follow these steps for perfect results
pie shell (9 inch)
refrigerated, canned
flour, all-purpose
heavy whipping cream
milk
rum extract
instant pudding mix vanilla
heavy whipping cream whipped
whipped
pineapple
canned, crushed well drained
bananas
mashed
coconut
pecans
chopped, toasted
Preheat oven to 450°F (232°C).
Prepare pie crust according to package directions for an unfilled single-crust pie.
Refrigerate any remaining pie crust for future use.
Bake the pie crust at 450°F (232°C) for 9 to 11 minutes, or until it is lightly browned.
Allow the baked pie crust to cool completely.
In a small bowl, combine 1 cup of heavy whipping cream, milk, rum extract, and vanilla instant pudding mix.
Beat the mixture on high speed until thick, approximately 2 minutes.
Gently fold in 1/2 cup of whipped cream, well-drained crushed pineapple, and mashed banana.
Spoon the filling into the cooled, baked pie crust.
Sprinkle the top of the pie with coconut and chopped, toasted pecans.
Refrigerate the pie for at least 3 hours, or until the filling is set.
Keep the pie refrigerated until served.
The recipe yields 8 servings.
Expert advice for the best results
For a richer flavor, use full-fat coconut milk instead of regular milk.
Toast the coconut flakes for added flavor and texture.
Chill the pie thoroughly before serving for the best texture.
Everything you need to know before you start
15 minutes
Yes, pie can be made a day ahead.
Dust with powdered sugar or cocoa powder. Garnish with a cherry or a pineapple wedge.
Serve chilled.
Accompany with a scoop of vanilla ice cream.
Serve with a cup of coffee or tea.
Enhances the tropical flavors.
Discover the story behind this recipe
Popular dessert in Hawaiian cuisine, often served at luaus and special occasions.
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