American Pie Council

Hawaiian Hut Roasted Pineapple-Colada Macadamia Pie

Hawaiian Hut Roasted Pineapple-Colada Macadamia Pie
2012 Amateur Fruit/Berry
1 1/4 cups finely ground graham crackers
1/3 cup light brown sugar
6 tablespoons butter, melted
1/2 cup coconut flakes
1/2 cup chopped lightly salted macadamia nuts

In a large bowl, add ground graham crackers, sugar, butter, and coconut flakes. Mix with a fork until well combined. Press graham cracker mixture onto bottom and up the sides of a 9-inch pie plate. Sprinkle macadamia nuts onto bottom of crust. Bake at 350 F for 8-12 minutes, or until edges begin to brown lightly. Let cool to room temperature before adding filling.

1 ripe pineapple, peeled, cored, chopped
1/4 cup butter, melted
2/3 cup light brown sugar
1 envelope unflavored gelatin
3/4 cup whipping cream, divided
8.75 oz can cream of coconut (not coconut milk)
1 teaspoon rum extract
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt

Preheat oven to 425 F. Arrange pineapple on a large, rimmed baking sheet. Stir together the butter and light brown sugar. Brush over pineapple slices. Bake, turning once, for 25-35 minutes, or until pineapple slices begin to brown slightly. Remove from oven. Let cool while preparing filling.

In a small bowl, sprinkle gelatin over 1/2 cup cream. Let sit for 5 minutes. Microwave for 15-20 seconds, or until gelatin is dissolved. Stir to mix well. Set aside.
In a large bowl, add cream of coconut, rum extract, vanilla extract, salt, gelatin mixture, roasted pineapples and remaining 1/2 cup cream. Stir until combined. Pour filling into crust lined pie plate. Refrigerate 3-4 hours or until completely set.

1/2 cup granulated sugar
1/4 cup chopped lightly salted macadamia nuts
1/8 teaspoon sea salt
1 1/4 cups heavy whipping cream
1/4 cup powdered sugar

Set a large piece of foil on a work surface. In a large skillet or saucepan, heat sugar over medium heat. Do not stir. When sugar begins to melt, add nuts. Shake pan until nuts are completely covered with melted sugar. Working quickly, transfer sugar-nut mixture to foil; spreading out as much as possible. Sprinkle with salt. Let cool completely.

In a large bowl, beat heavy whipping cream until soft peaks form. Add powdered sugar; continue to beat until stiff peaks form. Pipe whipped topping over pie. Carefully break nut brittle into pieces; sprinkle over pie.