Reviewed: Jul. 26, 2010

went with a storebought crust and did not drain the pineapple. used 1/2 cup of real rum. skipped the cherries & pecans. perfect!

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Reviewer:

spacedcowgirl

Cooking Level: Expert

Reviewed: Mar. 22, 2010

I had to try this pie. made it with a graham cracker crust and I didn't add the nuts. I had my son try it, he doesn't even like pineapple and he absolutely loved it ! Will definitely be making this again. Thanks for the recipe !

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Reviewer:

HeatherMc

Cooking Level: Intermediate

Living In: Tiskilwa, Illinois, USA

Reviewed: Sep. 13, 2009

Fixed this [ie for family dinner and it was gone in a minute. I did a pie crust to cut some of the sweetness. Very easy and a big hit!

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Reviewer:

JULIEDS

Cooking Level: Intermediate

Home Town: Keller, Texas, USA

Living In: Saginaw, Texas, USA

Reviewed: Sep. 11, 2009

Left out the cherries and nuts in the pie. My Husband really loved this. I thought the flavour was nice but it was just a little too rich for me.

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Reviewer:

Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

Reviewed: Aug. 4, 2009

This was delicious. I made it for my boyfriends birthday. I left out the cherries, just because he doesn't like them. I added a little coconut to the mixture for the pie, and put lots of toasted coconut on top. I didn't think the rum flavor was too much or too little, but I didn't want that strong of a flavor, as other reviewers said. Great recipe! He loved it!

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Reviewer:

blakr0seimm0rtal

Reviewed: Jul. 28, 2009

Rich, fluffy and full of fruity flavor. It's also simple and quick to make. I left out the nuts and used a bigger pie dish than called for, but otherwise followed the recipe as written. Hubs liked it more than I did, calling it refreshing. I, on the other hand, thought it a little too rich, a little too sweet, and had too many flavors going on, so we'll settle at four stars between us. It doesn't take much to satisfy your sweet/fat tooth, so cut your pieces small!

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Reviewer:

naples34102

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: May 26, 2008

I saw this recipe as I was trying to decide on a dessert for a Memorial Day BBQ. It was really yummy! I used a store bought shortbread crust and rum instead of rum extract. Toasted some extra coconut and put some in the pie and sprinkled some on top. Had extra filling and didn't want to throw it away, so I took someone else's advice and put it in a covered bowl in the freezer. One guy at the BBQ said the filling reminded him of Ambrosia Salad, and I agree. Great, cool pie on a hot day!

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Reviewer:

Missouri Mom

Cooking Level: Intermediate

Reviewed: Mar. 10, 2008

This is just superb. I've made it full bore and with low fat ingredients (cream cheese, cool whip, pineapple not in heavy syrup). Of course - the full bore, full fat version is better. But the low fat does work if you're worried about that. Also - I prefer a graham cracker crust rather than vanilla wafer. And I usually use 1 cup of toasted coconut - half to put in the pie and half to sprinkle on top.

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Reviewer:

IslandCooker

Cooking Level: Expert

Home Town: Mobile, Alabama, USA

Living In: Dauphin Island, Alabama, USA

Reviewed: May 22, 2006

This pie was a cool treat on a hot day, and super easy. The only thing I changed was used half vanilla wafers and half shortbread cookies for the crust. I think it could use a little more rum flavoring, but still great just as the recipe is written.

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Reviewer:

Julie G

Reviewed: Dec. 7, 2003

Delicious pie! The local grocery store has a "Hawaiian Pie" that I was trying to copy. This recipe is easy and turned out to be even better than the store's version. Couple of changes: I used a regular pastry pie crust to counter the sweetness of the pie and I eliminated the rum extract just because I didn't have any.

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3 users found this review helpful