Quick Hawaiian Cream Pie

Main Ingredient: Banana Pecans
Preparation: Baked Goods
Course: Various Desserts
Yield:

Quick Hawaiian Cream Pie ingredients

15 oz Pillsbury All-Ready Pie Crusts
1 t flour
FILLING
1 c Whipping cream
1⁄2 c Milk
1 T rum -- or
1 t Rum extract
3 1⁄2 oz Instant vanilla pudding mix
1⁄2 c Whipping cream; whipped
8 oz crushed pineapple -- well drained
1⁄3 c mashed bananas -- (1small)
1⁄2 c coconut
1⁄4 to 1/2 c chopped pecans -- toasted

Cooking Quick Hawaiian Cream Pie

1. Heat ove nto 450 F. Prepare pie crust according to pakcage directions for unfilled one-crust pie. (Refrigerate remaining crust for later use. ) Bakei at 450 F. for 9-11 minutes or until lightly browned.
2. Cool completely.
3. In small bowl, combine 1 cup whipping cream, milk, rum and pudding mix. Bet at High speed until thick, about 2 minutes.
4. Foldi in 1/2 cup whipped cream, pineapple and banana.
5. Spoon into cooled baked crust.
6. |Top with coconut and pecans.
7. Refrigerate at least 3 hours or until set. Store in refrigerator.
8. Makes 8 servings.
9. Per serving: 430 calories, 3 g protein, 33 g carbohydrate, 32 g fat, 60 mg cholesterol, 240 mg. sodium Pillsbury Classic Cookbook, #86, p.
10. 79 (33rd Bake-Off).