Description
This Hawaiian Pie is a delicious no-bake tropical dessert that combines a creamy cream cheese and sweetened condensed milk filling with crushed pineapple, shredded coconut, and macadamia nuts, all nestled in a graham cracker crust. Topped with whipped topping and garnished with maraschino cherries and extra coconut, it’s a perfect refreshing treat for summer or any occasion.
Ingredients
Scale
Crust
- 1 pre-made graham cracker crust (9-inch)
Filling
- 1 package (8 oz) cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 1 can (8 oz) crushed pineapple, well-drained
- 1/2 cup shredded sweetened coconut
- 1/2 cup chopped macadamia nuts
- 1 teaspoon vanilla extract
Topping
- 1 container (8 oz) whipped topping, thawed
- Maraschino cherries and extra coconut for garnish (optional)
Instructions
- Prepare Cream Cheese Mixture: In a large mixing bowl, beat the softened cream cheese until smooth and creamy, ensuring there are no lumps.
- Add Sweetened Ingredients: Add the sweetened condensed milk and the vanilla extract to the cream cheese, mixing until well combined and smooth.
- Incorporate Pineapple and Nuts: Gently fold in the well-drained crushed pineapple, shredded sweetened coconut, and chopped macadamia nuts, distributing them evenly throughout the mixture.
- Mix in Whipped Topping: Fold in half of the thawed whipped topping gradually until fully incorporated into the filling to create a light and fluffy texture.
- Assemble Pie: Pour the filling into the prepared graham cracker crust and smooth the top with a spatula for an even layer.
- Top the Pie: Spread the remaining whipped topping evenly over the pie surface to create a creamy topping layer.
- Garnish: Garnish with maraschino cherries and a sprinkle of extra shredded coconut if desired for a decorative and flavorful finish.
- Chill: Refrigerate the pie for at least 4 hours, or until firmly set and chilled.
- Serve: Slice and serve the pie cold for the best flavor and texture.
Notes
- For an extra tropical flavor, try toasting the coconut before adding it to the pie.
- This pie can be made a day in advance and kept refrigerated to enhance flavors.
