Combine the coconut and margarine. Press firmly on bottom and up sides to rim of a 9 inch pie plate. Chill. Meanwhile, in a large mixer bowl beat cheese until fluffy. Gradually beat in sweetened condensed milk, then juice concentrate, until smooth. Stir in crushed pineapple and rind. Fold in whipped cream. Pour into prepared crust. Chill or freeze for 6 hours or until firm. garnish with orange and pineapple slices. Refrigerate.

Hawaiian Cream Pie 2

Two 9 inch pie shells, baked
4 or 5 bananas
One #2 can of crushed pineapple
1 cup of sugar
4 tablespoons of flour
1 cup of  flake coconut
Chopped pecans
Whipped cream or whipped topping

Slice bananas in bottom of pie shells. Cook pineapple, sugar and flour until thick, pour over bananas. Sprinkle coconut and pecans over pineapple mixture, top with whipped topping. Garnish with pecans or cherries. Refrigerate. 

Hawaiian Cream Pie 3

One 9 inch pie crust
1/2 cup of sugar
4 tablespoons of cornstarch
1/4 teaspoon of salt
3/4 cup of coconut
1 cup of heavy cream
2 1/4 cup of milk
3 egg yolks
1 tablespoon of butter
2 teaspoons of  vanilla

Prepare and bake crust. Combine sugar, cornstarch and salt in medium- size saucepan. Stir in milk, slowly cook over low heat (on 4) stirring constantly until it thickens and bubbles, cook 1 minute. Beat egg yolks in small bowl, stir in 1/2 cup hot mixture then stir back into saucepan. Cook, stirring 1 minute more. Stir in butter, vanilla and coconut. Cool a few minutes then pour into cooled pie shell. Place wax paper over pie to prevent skin on top. Chill at least 1 hour. Meanwhile toast 1/4 cup coconut on cookie sheet in 350ºF. oven for 5 minutes. TOPPING: Half pint heavy cream, beat well until thick then add 2 tablespoons sugar and 1/2 cap vanilla. Spread topping over pie then top with toasted coconut. 

Glazed Hawaiian Cream Pie

One 8 ounce can of crushed pineapple in syrup
1 tablespoon of cornstarch
1 tablespoon of chopped mixed candied fruit
1 tablespoon of light or dark raisins
1 teaspoon of rum or vanilla extract
One 4 serving package of instant pudding (coconut cream, vanilla, or banana)
1 cup of milk
2 cups of  whipped cream or prepared topping mix, whipped
One 9 inch  baked pie shell, cooled

Drain pineapple but reserve syrup. Add water to syrup to make 1/2 cup. In a small saucepan, combine cornstarch and syrup mixture. Cook and stir over medium heat until thick and clear. Add pineapple, fruit and nuts. Cool 1 minute longer and stir in extract. Chill. Prepare pudding mix with milk and blend in 1 1/2 cups whipped cream. Pour into pie shell and chill at least 1 hour. Top with fruit mixture and garnish with remaining whipped cream. Chill again. Serves 6 to 8. 

Also view our large selection of Hawaiian Recipes