I know why you went to this page. It’s because of the title, right? Well, in that case, you read it correctly! This is a no-bake pie and 5 minutes to prepare and make this is true as well! It’s very convenient for busy people like us. This like instant treats that you will only need to place inside the fridge to cool and it’s ready to eat. I love the taste of pineapples, cherries, and coconut in this recipe. They compliment each other. The diversity of the flavors will blow your mind. I mean, I never thought pineapples and coconuts would taste together in one recipe. You just need to try it yourself to see if what I am saying is true. I am certain that you are gonna love it too! So, do you have all the ingredients? Yes? great! Now, it’s time to go to the kitchen and start prepping! Enjoy!
INGREDIENTS
1 (20-ounce) can chilled crushed pineapple in a heavy syrup, undrained
1 to 2 tablespoons lemon juice, optional but recommended
1 (6-serving size) package instant vanilla pudding mix
1 (8-ounce) container sour cream
1 (9-inch) store-bought shortbread pie crust
1 to 2 cups prepared whipped cream or Cool Whip
1 (8-ounce) can pineapple slices, drained well on paper towels and each slice cut into thirds
6 to 8 stemmed maraschino cherries, drained well on paper towels
2 to 3 tablespoons sweetened flaked coconut, toasted if desired
How to make 5 Minute No Bake Hawaiian Pie
Step 1: Mix lemon juice, crushed pineapple including the juice, dry pudding mix in a large mixing bowl. Stir until well-blended then add the sour cream and continue stirring.
Step 2: Scoop the mixture and fill the pie crust.
Step 3: Spread the whipped cream on top.
Step 4: Place the sliced cherries, coconut, and pineapples. Arrange them nicely.
Step 5: Put inside the fridge and let it cool for at least 5 hours.
Step 6: Serve and enjoy!
Ingredients
- 1 (20-ounce) can chilled crushed pineapple in a heavy syrup, undrained
- 1 to 2 tablespoons lemon juice, optional but recommended
- 1 (6-serving size) package instant vanilla pudding mix
- 1 (8-ounce) container sour cream
- 1 (9-inch) store-bought shortbread pie crust
- 1 to 2 cups prepared whipped cream or Cool Whip
- 1 (8-ounce) can pineapple slices, drained well on paper towels and each slice cut into thirds
- 6 to 8 stemmed maraschino cherries, drained well on paper towels
- 2 to 3 tablespoons sweetened flaked coconut, toasted if desired
Instructions
Step 1: Mix lemon juice, crushed pineapple including the juice, dry pudding mix in a large mixing bowl. Stir until well-blended then add the sour cream and continue stirring.
Step 2: Scoop the mixture and fill the pie crust.
Step 3: Spread the whipped cream on top.
Step 4: Place the sliced cherries, coconut, and pineapples. Arrange them nicely.
Step 5: Put inside the fridge and let it cool for at least 5 hours.
Step 6: Serve and enjoy!
