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Hawaiian Cream Pie




Source of Recipe


by Marsha


List of Ingredients




2/3 c. sugar
1/4 c. cornstarch
1/2 t. salt
2 c. milk
3 egg yolks, beaten
2 T. butter or margarine
1 t. vanilla
1/2 c. crushed pineapple, drained
1/4 c. flaked coconut
1-2 large firm bananas, sliced
1 9" pastry shell, baked

MERINGUE:
3 egg whites
1/4 t. cream of tartar
6 T. sugar
1/4 c. flaked coconut

Recipe



In saucepan, combine the sugar, cornstarch and salt. Stir in milk till smooth. Cook and stir over medium-high heat for 2 min. or until thickened and bubbly. Reduce heat; cook and stir 2 min. longer. Remove from heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes more. Remove from heat; stir in butter and vanilla. Fold in pineapple and coconut. Place sliced bananas into pastry shell; set aside. In mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 T. at a time, on high until stiff glossy peaks form and sugar is dissolved. Pour hot filling over bananas. Spread meringue evenly over hot filling, sealing edges to crust. Sprinkle with coconut.

Bake at 350 for 15 minutes or until the meringue is golden. Cool on wire rack for 1 hour. Fridge for at least 3 hours before serving. Store in fridge.