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Welcome to a culinary journey that whisks you away to sun-kissed shores and swaying palm trees: the Tropical Paradise Hawaiian Pie. This delightful dessert encapsulates the spirit of a tropical getaway, inviting you to savor its vibrant flavors with each creamy, sweet bite. Imagine the warmth of the sun on your skin and the gentle sound of waves lapping at the shore as you indulge in this pie, crafted with love and infused with the essence of Hawaii.

Hawaiian Pie

Indulge in a slice of paradise with this Tropical Paradise Hawaiian Pie! Featuring a crispy graham cracker and coconut crust, creamy pineapple filling, and a luscious whipped cream topping, this pie is perfect for summer gatherings or any dessert lover. The blend of crushed pineapple, coconut milk, and a touch of lime makes each bite refreshingly delicious. Decorate with toasted coconut and maraschino cherries for a festive finish. Enjoy chilled and savor the tropical vibes!
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsweetened shredded coconut

½ cup unsalted butter, melted

¼ cup brown sugar

For the filling:

1 can (20 oz) crushed pineapple in juice, drained

1 cup cream cheese, softened

1 cup sweetened condensed milk

½ cup coconut milk

2 tbsp fresh lime juice

1 tsp vanilla extract

1 tsp gelatin powder (optional, for firmer pie)

For the topping:

1 cup whipped cream

¼ cup toasted coconut flakes

Fresh pineapple chunks for garnish (optional)

Maraschino cherries for garnish (optional)

Instructions
 

Prepare the crust:

    - Preheat your oven to 350°F (175°C).

      - In a mixing bowl, combine graham cracker crumbs, shredded coconut, melted butter, and brown sugar. Stir until well combined.

        - Press the mixture firmly into a 9-inch pie pan, creating an even layer. Bake for 8-10 minutes or until golden brown. Remove from the oven and let it cool completely.

          Make the filling:

            - In a large bowl, beat the softened cream cheese until smooth.

              - Gradually mix in the sweetened condensed milk, coconut milk, lime juice, and vanilla extract. Beat until the mixture is creamy and well-blended.

                - If using gelatin, dissolve it in a small amount of warm water (about 2 tablespoons) and then stir it into the filling mixture. This will help the pie set better.

                  - Gently fold in the drained crushed pineapple, ensuring it’s evenly distributed.

                    Assemble the pie:

                      - Pour the filling into the cooled graham cracker crust, smoothing out the top with a spatula.

                        - Cover and refrigerate the pie for at least 4 hours or overnight to allow it to set.

                          Add the topping:

                            - Once the pie has set, spread whipped cream evenly over the top.

                              - Sprinkle toasted coconut flakes on top and decorate with fresh pineapple chunks and maraschino cherries for an extra festive touch.

                                Serve & Enjoy:

                                  - Slice the pie into wedges and serve chilled. Enjoy a slice of tropical paradise with each bite!

                                    Prep Time: 30 minutes | Total Time: 4 hours 40 minutes | Servings: 8