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Donna Houghlin, vice president of the Homemakers Council, recently served her Hawaiian Pie at a Waterford Homemakers potluck lunch. The pie has been a family favorite since 1972.
Houghlin received the recipe while on vacation in Hawaii. Her family got the opportunity to go on the trip at a time when many people did not get to make that kind of trip. Houghlin’s cousin, Gladys Black, invited her and her family to go to Hawaii on the trip.
“We were so thrilled when she said ‘Go to Hawaii with me and be sure to bring the kids,’” said Houghlin.
Tragically, Black was killed in an automobile accident along with her mother, Edith Williams, a few months before the trip took place.
“It was really devastating,” said Houghlin, adding that she thought of her cousin as a sister and that her aunt was like a second mother.
The Houghlin family decided to go on the trip after all when they contacted the University of Louisville, who was sponsoring the trip and learned that it was already paid for.
They visited Hawaii, Kauai, and Oahu. They attended a luau and learned to love fresh pineapple. The Hawaiian pie was a dessert they discovered while there and Houghlin was able to get a copy of the recipe before coming home.
“It’s really refreshing in the summertime,” said Houghlin. “I’ve made it so many times and taken it so many places because it’s so easy.”
Houghlin and her family took many slides while they were in Hawaii. When they got home, they were invited by several groups to present the slides for audiences who might not have the opportunity to go. Houghlin and her daughter wore muumuus they had purchased and her husband and son wore their Hawaiian shirts while talking about their trip.
Houghlin advised that large amounts of cool whip are needed to make peaks on top. The original recipe also indicated that Dream Whip can be used instead, but Houghlin prefers Cool Whip because it is less work. The original recipe also suggests using a 9x13 pan with a homemade graham cracker crust but Houghlin has never made it that way.
If you have a recipe you would like to share, contact Deanna at firstname.lastname@example.org.
2 graham cracker crusts
4 bananas1 can Eagle brand condensed milk
½ cup lemon juice1 16 ounce can crushed pineapple (drained well)
1 large carton Cool Whipcrushed pecans
maraschino cherriesTo drain pineapple, place in colander. Press on pineapple to get juice out. After draining, spread pineapple on a double thickness of paper towels to get the rest of the juice out.
Cover the bottom of the crust with a layer of bananas. Mix condensed milk and lemon juice. Beat 3-4 minutes. Spread mixture over bananas. Spread the drained pineapple over the milk mixture. Top with entire carton of Cool Whip to get large, fluffy peaks.
Top the Cool Whip with crushed pecans and cherries. Serve with float made from pineapple sherbet and 7Up.