Hawaiian Lemon Pie
A vibrant Hawaiian Lemon Pie featuring a pineapple coconut topping and tangy lemon filling, perfect for tropical gatherings and dessert lovers seeking a refreshing treat.
Ingredients
- 8 1/4 oz. can crushed pineapple, drained ⓘ
- 1/4 cup packed brown sugar ⓘ
- 1/4 cup flaked coconut
- 2 Tbsp. butter or margarine, softened ⓘ
- 9-inch unbaked pie shell ⓘ
- 4 oz. package lemon pudding mix ⓘ
- 1/2 cup sugar ⓘ
- 1 3/4 cups water ⓘ
- 2 slightly beaten egg yolks ⓘ
- 2 Tbsp. lemon juice ⓘ
- 1 Tbsp. butter or margarine ⓘ
Instructions
- Combine drained pineapple, brown sugar, coconut, and softened butter in a bowl.
- Spread the pineapple mixture over the bottom of the unbaked pie shell.
- Cover the edge of the pie shell with foil.
- Bake at 425°F for 15 minutes, removing the foil after 5 minutes of baking.
- Meanwhile, in a saucepan, combine lemon pudding mix with 1/2 cup sugar.
- Stir in water and slightly beaten egg yolks; cook and stir until bubbly.
- Remove from heat and stir in lemon juice and remaining butter.
- Cover the lemon filling with clear plastic wrap; let cool, stirring occasionally.
- Beat egg whites on high speed until soft peaks form.
- Gradually add remaining sugar and beat until stiff peaks form.
- Fold the beaten egg whites into the cooled lemon filling.
- Spoon the filling into the baked pie shell.
- Chill the pie for at least 4 hours before serving.
- Garnish with toasted coconut if desired.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract to the lemon filling. If you prefer a lighter texture, use egg whites from large eggs. You can substitute the crushed pineapple with fresh pineapple chunks or even mango for a different tropical twist. Ensure the pie shell is completely cooled before adding the filling to prevent it from becoming soggy.
Serving Suggestions
Serve the Hawaiian Lemon Pie chilled for the best flavor and texture. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a delightful contrast, serve alongside a light salad or fruit platter. This pie also makes a refreshing dessert after a rich meal, complementing dishes like Griddle Cakes With Apples.
Storage & Reheating
Store any leftover Hawaiian Lemon Pie in the refrigerator, covered with plastic wrap or in an airtight container. It can be kept for up to three days. If you want to enjoy it later, do not add toasted coconut until ready to serve, as it can lose its crunch when refrigerated.
Nutrition & Diet Analysis (per serving)
Each serving of Hawaiian Lemon Pie contains roughly 780 calories, with 17g protein, 132g carbohydrates, and 22g fat. It is an excellent source of protein (33% of the Daily Value) and iron (21% of the Daily Value), and a good source of vitamin A and calcium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a store-bought pie crust for this recipe?
Yes, you can absolutely use a store-bought pie crust to save time. Just make sure it is a 9-inch unbaked pie shell. Follow the baking instructions as indicated to ensure it cooks evenly.
How do I know when the lemon filling is thick enough?
The lemon filling should be bubbly and thick enough to coat the back of a spoon. Stir continuously while cooking to avoid lumps. Once it reaches this consistency, remove it from heat and let it cool completely before folding in the egg whites.
Can I make this pie ahead of time?
Yes, this Hawaiian Lemon Pie can be made a day in advance. Prepare it up to the chilling step, then refrigerate it overnight. This allows the flavors to meld beautifully, making it an ideal dessert for gatherings or celebrations.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).