Tutu and the 2-minute Hawaiian Pineapple Pie

Filed in Gather Food Essential by on January 1, 2009 0 Comments

Tutu and the 2 minute Pineapple pie 

Tutu and the 2-minute Hawaiian Pineapple Pie

The story behind the Tutu Doll:

Hawaiian children call their grandparents Tutu.  Tutu Wahine is Grandmother and Tutu Kane is Grandfather, but the name Tutu by itself is more commonly used meaning a grandmother.

When we first opened our Inn, we also had a gift shop.  We started carrying these wonderful Tutu Dolls made by someone in the town of Waimea (Kamuela).  I have since lost track of her, but I fell in love with her dolls.  The calico print muu’muu, the lauhaha woven papale (hat) with it’s lei hulu (feather lei) around the crown and the crocheted shawl completes the charming Hawaiian Tutu look.

My friend Sue who lives in the same village, fell in love with the lovable Tutu Doll in the photo, way back in 1995 and bought her for her own.  This past Christmas, 14 years later, she gave me the gift of her Tutu.  Circles of love…

When I was trying to think of a prop to use for the Hawaiian Pineapple Pie photos, my eyes immediately fell on the Tutu Doll.  Mainland Grandmothers might bake apple pies, but island Tutus love their pineapples!

This one is for you, Sue … Mahalo nui loa … Me ke aloha pumehana…

 

A foodie friend shared this recipe in one of the Internet food groups in which I’m a member.  It appealed to me due to the simplicity and the imagined creaminess I could just taste when reading it.  I made it yesterday and it turned out delicious.
So simple.  I added a slight change to the instructions as they were given.   The ingredients list just says 1 prepared 9-inch Butter-flavored pie crust……and not that anyone of my foodie friends would miss it, but the instructions don’t specifically say the pie shell needs to be baked.
I was a cooking school teacher long enough to know that a little details like that will/can trip a newbie baker!
;-)
 
Two-Minute Hawaiian Pie
1 package (5.25 oz) Instant vanilla Pudding & pie filling
1 can (20 oz) Crushed pineapple in syrup, undrained
1 carton (8 oz) Sour cream
1 prepared 9-inch Butter-flavored pie crust
 
Sliced Pineapple for garnish
1/2 cup Flaked coconut for garnish
 
Pre-bake the pie shell until golden and cool before filling.
 
In a large bowl, combine the vanilla pudding mix, undrained crushed
pineapple, and sour cream; mix until well blended.
 
Pour mixture into pie crust.
 
Decorate with sliced pineapple and cherries and sprinkle with coconut.
 
Chill for at least 2 hours before serving.
NOTE: Don’t make the vanilla pudding according to package directions;
just add the dry instant pudding mix to the other ingredients.
 
SONIA’S NOTE:
I did everything except use sliced pineapple rings to decorate the top.  Instead I used candied, glazed cherries I had in the refrigerator and then sprinkled the coconut on top.  Turned out quite festive looking.
YIELD:  6-8 servings
SOURCE: Linn Lancaster – shared by Bob Koontz
 
Hau’oli Makahiki Hou – Happy New Year!
 
 
 

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