Hawaiian Pie

This luscious Hawaiian Pie is like a banana split or on steroids. It’s a deliciously elegant dessert that can be made in about 5 minutes-no of baking to it! Perfect for any occasion and a dessert that everyone will absolutely love!

A s most of you know who follow my blog, I usually have a personal story behind a lot of my recipes. Well, I most certainly have a sweet story behind this Hawaiian Pie so bare with me.

Back in the mid 1970s, my Grandma DuPree cut this recipe out of the Atlanta Journal Constitution and gave it to my mother. Grandma said that it sounded so good and she thought that Moma would enjoy making it.

My Grandma DuPree was my daddy’s mother but she stayed at our house a lot and loved my mother’s cooking. 

My mother still has that cut-out recipe and our family has enjoyed this recipe ever since, and Grandma certainly did enjoy eating it too. Mama made it often for her.

A delicious graham cracker crust with layers of bananas, sweetened condensed milk, pineapple, whipped cream, and coconut! Yum!! 😋

This is what you will need to make this yummy Hawaiian Pie: (Be sure to see the full (Printable) recipe at the bottom of this post.)

• 2 cups Graham cracker crumbs. It’s best to buy the Graham crackers and crush them in a food processor.
• ½ cup (1 stick) melted butter 

• 3 tablespoons white granulated sugar

• 4 bananas, sliced (make sure the bananas are not overly ripe.

• 1 (14-ounce) can sweetened condensed milk

• ½ fresh lemon juice

• 1 (20-ounce) can crushed pineapple, drained (In heavy syrup)

• 1 (10-ounce) carton frozen non dairy whipped topping. (I prefer the Cool Whip brand in this recipe.)

• 1 (10-ounce) package frozen sweetened coconut. (Make sure it’s fake coconut and not shredded.)

• Stemmed Red Maraschino cherries (For garnishing)

I bet your mouth is watering. Mine is! I can’t wait for you to make it. You are going to love this dessert!

 

This is how you make it. 

1. In a medium-size mixing bowl, combine graham cracker crumbs, 1 stick of melted butter, and 3 tablespoons of sugar. Mix well and press into the bottom of a 13 x 9 x 2-inch casserole dish. You can also use a small dish.
2. Place sliced bananas on top of the graham cracker crust.
3. In a small bowl, mix sweetened condensed milk and lemon juice together and pour over bananas.
4. Next, spoon the drained crushed pineapple over the sweetened condensed mixture.
5. Now, add the whipped topping and sprinkle frozen coconut.
6. Garnish with stemmed Maraschino cherries.
7. Cover and refrigerate for at least 5 to 6 hours. It’s actually better made the night before. Overnight the pie will set and all the delicious flavors will soak in.

It’s great for any occasion. Here are some occasions that I enjoy making it for:

• Fancy dinner party or a course if you are having a Luau. It’s a beautiful pie that is delicious and impressive!
• For Easter or Christmas Dinner! The coconut topping makes it perfect for these occasions.
• Summertime backyard BBQs and cookouts. It’s cool and so refreshing! Perfect for summertime entertaining! It’s also delicious to take on a picnic too!
• Carry it to potlucks, church suppers, and family reunions. I guarantee that everyone will be begging for the recipe. 

This recipe is very unique. I haven’t found one exactly like it. I wouldn’t change anything about it or even add anything extra to it. This recipe doesn’t call for any kind of nuts and it doesn’t need them. I think it would take away from the luscious million pie dollar taste.

Once you taste it, I think you will agree with me.

Thank you for stopping by! I’ll be back soon with more delicious Southern recipes!

Please leave a comment below. I would love to hear from you and if you make this recipe, be sure to tag me and use #deliciouslysouthern. Lastly, don’t forget to subscribe to my blog and follow me on Instagram, Pinterest, and Facebook. 

Enjoy!

Aletia 

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