Blue Hawaiian Happy Hour Pie

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Blue Hawaiian Happy Hour Pie
  • Prep 20 min
  • Total 4 hr 40 min
  • Servings 8
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Pineapple rum and blue curacao liqueur put the color and the happy hour in our chilled, no-bake pie made with chocolate wafer cookie crust.
By Angie McGowan
Created Apr 9, 2012


  • 24 thin chocolate wafer cookies
  • 1/4 cup butter, melted
  • 1 can (14 to 15 oz) cream of coconut
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 1 cup pineapple juice
  • 1/4 cup blue Curacao liqueur
  • 1/4 cup pineapple rum
  • 1/3 cup cornstarch
  • 2 egg yolks
  • Sweetened whipped cream


  • 1
    Spray 9-inch glass pie plate with cooking spray. In food processor, place cookies. Cover; process, using quick on-and-off motions, until fine crumbs form. Add melted butter. Cover; process until well blended. Press crumb mixture in bottom and up side of pie plate; set aside.
  • 2
    In large saucepan, mix remaining ingredients except whipped cream with whisk. Cook over medium heat, stirring constantly with whisk, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat. Pour filling into crust. Cool 20 minutes.
  • 3
    Press plastic wrap on filling to prevent tough layer from forming on top. Refrigerate until firm, about 4 hours.
  • 4
    To serve, cut chilled pie into slices. Top with whipped cream. Store remaining pie covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    A can of coconut milk can be used in place of the cream of coconut to save some calories.
  • tip 2
    For a more intense blue color, add a few drops of blue food color to the filling.
  • tip 3
    A piece of this pie is like having dessert and an after-dinner drink at the same time! Or cut it into smaller slices for a sweet happy hour appetizer.


Nutrition Facts are not available for this recipe
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