Frozen Hawaiian Pie

Frozen Hawaiian Pie is a refreshing dessert with the taste of the tropics.  A close relative to Millionaire Pie, this pie also contains bananas, oranges and toasted coconut. Delicious!

I don't often utter the words "frozen" and Hawaii" in the same breath but here it is, ha, ha.  But, I guess if it's as warm and balmy as I read about and see on TV then maybe someone would like a frozen treat to cool down.

I first ran across this recipe when Don and I had a party one cold February.  It seemed as if that winter was particularly cold and I thought we could use some warming up so we threw an indoor Hawaiian Luau.  We invited our friends, decorated the house and bought leis at the dollar store with which to greet our guests.  I did a lot of recipe researching to try and have some traditional foods so we could at least eat some of the foods from that far away land of warmth and sun.  None of us had ever been to Hawaii so I had nothing to lose as far as the food was concerned as no one would know the difference. This Frozen Hawaiian Pie was probably the least authentic food on the menu but it had the word "Hawaiian" in the title so it was good to go. 

 Mom was ready for the party. She always enjoyed a bit of entertainment.  

 Peter dug out a Hawaiian shirt from his closet and donned a lei.

This is Hawaiian Potato Salad which is served at many restaurants in Hawaii.  Being vegetarian, we didn't roast a pig (lucky pig).

Is everyone having fun?

Here's the recipe for the pie I served that night.  Everyone enjoyed it then and everyone enjoyed it last week when I finally made it again.  You can find the original recipe here. I've made a few minor adjustments but nothing that changed the recipe in any considerable way.  I've included a handy conversion chart at the end of the recipe for frozen whipped topping if you'd like to use whipped cream or dry mix instead.  This has it's own blog post also. 

One of the great things about this recipe, aside from its wonderful taste, is that it makes two full-sized  9-inch pies.  It will feed a crowd or you can eat one now and keep the other frozen for another day.

Printable recipe at end of post.

Frozen Hawaiian Pie

• 1 300 ml can sweetened condensed milk (1¼ cups)
• 4½ cups frozen whipped topping thawed (or use the same amount of whipped cream)
• 2 tablespoons lemon juice
• ½ cup mashed ripe banana (about 1 large banana)
• 1 540-ml (19 ounces) can crushed pineapple, drained
• 1 large orange, peeled and sectioned or 1 248-ml can Mandarin oranges, drained
• ½ cup sweetened flaked coconut, toasted 
• ½ cup chopped walnuts, toasted
• ½ cup maraschino cherries, halved
• 2 (9-inch) ready-made or homemade graham cracker crusts

• Garnishes: chopped pineapple, maraschino cherries, chopped walnuts, whipped topping/cream, toasted coconut, fresh mint sprigs

How to make it:
Stir together condensed milk and whipped topping or cream. Mix lemon juice in the mashed bananas. Fold the fruit, nuts and coconut into the cream mixture.

Pour evenly into graham cracker crusts.

Cover with plastic wrap and freeze at least 8 hours or until frozen firm. Remove from freezer, and let stand 10-15 minutes before serving. Garnish, if desired.

Yield:  Makes two 9-inch pies or 16 servings

Note: A drop or two of red or pink food colouring may be added if cream filling is not pink enough.

This is a handy chart to use when using an American (USA) recipe.  The US and Canadian tubs of Cool Whip do not hold the same volume but with this chart it's easy to make sure you have the correct amount for your recipe.  You can also substitute whipped cream, liquid whipped toppings and dry mixes (like Dream Whip) for many recipes.

Prepare and assemble the ingredients.  You will need to drain the cherries, pineapple and oranges, toast the nuts and coconut and mash the banana.

Combine the whipped topping or cream with the sweetened condensed milk. I used Cool Whip but whipped cream is especially good in this pie.

Fold the fruit, nuts and coconut into the cream mixture.

If the colour of the filling isn't to your liking add a little red or pink food colouring--but not too much.

Divide the filling between two 9-inch graham cracker crusts.  I used my homemade graham cracker crust recipe.  Cover with plastic wrap and freeze until firm.

The finished product topped with a little cream.

To print click on arrow upper right side.⇩