Hawaiian Fruit Pie Recipe

Name: Hawaiian Fruit Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (9-inch) graham cracker pie crust; 2 or 3 bananas; 1 (14 oz.) can Eagle Brand sweetened condensed milk; 1/2 c. lemon juice; 2 Tbsp. sugar; 1 small can crushed pineapple, drained; 1 (8 oz.) container Cool Whip; 1 small can Angel Flake coconut; 1/2 c. chopped pecans; maraschino cherries

Servings: persons

1 (9-inch) graham cracker pie crust
2 or 3 bananas
1 (14 oz.) can Eagle Brand sweetened condensed milk
1/2 c. lemon juice
2 Tbsp. sugar
1 small can crushed pineapple, drained
1 (8 oz.) container Cool Whip
1 small can Angel Flake coconut
1/2 c. chopped pecans
maraschino cherries

1
Line sides and bottom of pie crust with bananas.
2
Mix Eagle Brand milk, lemon juice and sugar with electric mixer until thickens.
3
Pour over bananas.
4
Sprinkle pineapple (may need to squeeze juice out with hands) over creamy layer.
5
Spread top of pineapple with Cool Whip.
6
Sprinkle coconut and pecans on top of pie.
7
Garnish with cherries.
8
Chill overnight before serving.

353

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (9-inch) graham cracker pie crust, 2 or 3 bananas, 1 (14 oz.) can Eagle Brand sweetened condensed milk, 1/2 c. lemon juice, and more.

Yes, Hawaiian Fruit Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Hawaiian Fruit Pie

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