Recipe finder: Sweet memories of this pie

Pineapple and vanilla pudding combine in dessert

March 31, 2010|By Julie Rothman | Special to The Baltimore Sun

Debbie Kobler from Santa Rosa, Calif., was looking for the recipe for one of her favorite desserts from her childhood. She said her great-aunt used to make it for her and called it a Hula Moon Pie. She remembered that the pie had a graham-cracker crust and a cheesecake-like filling made with crushed pineapple and vanilla pudding.

Kay Bromley of Berlin sent in a recipe that has a different name but sounds almost exactly like what Kobler tried to locate. The only difference is that Bromley's recipe calls for a shortbread crust instead of a graham-cracker one.

This is a very easy, no-bake pie that you can make in less than 5 minutes. However, remember that you must allow enough time for the pie to set in the refrigerator, at least 2 hours, before serving. I tested the recipe using a store-bought graham-cracker crust and found it to be quite delicious and refreshing.

Requests
•Rosemary Malloy from Little Egg Harbor, N.J., is looking for a recipe for a mocha chocolate cake like the one her mother made many years ago. It contained sour milk and, what she said is most important: cocoa and coffee boiled together. It was also made with butter, not oil.

•Darlene Lanford from New Market, Tenn., is looking for a recipe for plum nut bread pudding.

If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@baltsun.com. Letters may be edited for clarity.

Two-Minute Hawaiian Pie
Makes: 6 to 8 servings

1 can (20 ounces) crushed pineapple in syrup or juice, undrained

1 (5.1 ounces) package instant vanilla pudding or pie filling

1 (8 ounces) container sour cream

1 can (8 ounces) sliced pineapples, drained and halved

8 maraschino cherries, drained

2 tablespoons sweetened flaked coconut

1 9-inch prepared shortbread crust (graham cracker crust may be substituted)

In a large bowl, combine undrained crushed pineapple, the pudding mix and the sour cream; mix until well blended. Spoon into pie crust; decorate with sliced pineapple and cherries then sprinkle with the coconut. Cover and chill for at least 2 hours before serving.

Nutrition information
Per serving: 288 calories, 11 grams fat, 5 grams saturated fat, 48 grams carbohydrates, 2 grams protein, 1 gram fiber, 15 milligrams cholesterol, 397 milligrams sodium

Note: Nutritional analyses in today's Taste section were conducted by registered dietitian Jodie Shields unless otherwise stated.

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