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This Hawaiian Ice Box Pie is a no-bake delight that can be enjoyed as the featured dessert year-round. The only difficult part of making it is, waiting for it to chill and set before devouring.
No Bake Hawaiian Ice Box Pie Recipe
This island inspired pie is packed with the flavors you might associate with a summer vacation. It’s the type of pie you would find regularly sitting in my fridge for impromptu visits from friends or family. Icebox pies require no baking making them a terrific choice for any occasion and remain a warm weather favorite at our house. How to make Hawaiian Ice Box Pie: (Scroll down for full printable recipe.)
- Creamed Ingredients – Whip together the cream cheese, sweetened condensed milk, orange juice and zest, lime juice and zest. Whip for 2 minutes until fully combined.
- Mix-ins – By hand fold in the crushed pineapple, sliced maraschino cherries, cubed banana, coconut, and 1/2 container whipped topping.
- Transfer to Crust – Spread evenly into the pie crust.
- Refrigerate – Cover and chill for at least 4 hours or overnight.
- Garnish and Serve – Top with toasted macadamia nuts and remaining whipped topping. Garnish with additional maraschino cherries, if desired.
- Toast Nuts: Spread in a single layer on a baking sheet. Toast in a preheated 350°F oven for 5-8 minutes or until lightly golden and fragrant. Cool completely.
How to Make the Best Hawaiian Ice box Pie Recipe
The inspiration for this ice box pie comes from years of making pies that don’t require cooking to make. There are always those moments that you need something sweet for entertaining, but need to put the majority of your effort into the meal. Pies like this one look fussy, but they come together in a snap.
- Ingredients you’ll need to make homemade Hawaiian Ice Box Pie: One store bought or homemade 9 inch deep dish graham cracker crust, plain cream cheese, orange juice , orange zest, lime juice, crushed pineapple, cubed banana, shredded coconut, maraschino cherries for the filling and some for garnishing, toasted chopped macadamia nuts, whipped topping and sweetened condensed milk.
- Kitchen gadgets you’ll need: A hand mixer or a stand mixer, measuring cups and spoons, mixing bowls, sharp knife and cutting board and a sheet pan to toast the macadamia nuts.
- The pie crust used in this recipe is an oversized premade graham cracker crust purchased at the grocery store. The filling is generous and too much for a standard size crust.
- How to make homemade graham cracker crust:
- In a small mixing bowl, melt 1/3 cup salted butter.
- Add 1 ½ cups crushed graham cracker crumbs and ¼ cup granulated sugar
- Toss together until fully moistened then press onto the bottom and up the side of a 9 or 10 inch deep dish pie pan.
- Bake in a preheated 375°F oven for 15 minutes or just until set.
- Let cool then fill.
- This ice box pie needs to be made several hours in advance and allowed to chill thoroughly before slicing. It’s ideal for making the night before to give it ample time to chill in the refrigerator.
- I top this pie with toasted macadamia nuts in keeping with the island theme. If you prefer pecans or walnuts either would be a tasty option as well.
- Make a special effort to drain the maraschino cherries and crushed pineapple well to prevent them from breaking down the filling.
- Store leftover Hawaiian Ice Box Pie chilled in the refrigerator for up to 3 days.
More Easy Pie Recipes to Make
Pie is the kind of dessert that’s meant to be shared, so invite a few friends over and enjoy a low stress sweet tooth satisfying treat. More Southern style pie recipes to make:
- Mile High Banana Cream Pie never lasts long.
- Millionaire Pie is another simple pie recipe that people always love.
- Homemade Blueberry Pie a la mode is a classic.
- Reese’s Peanut Butter Pie is for all of the peanut butter cup fans in your life.
- Black Bottomed Strawberry Cheesecake Pie has a hidden layer of chocolate hidden inside.
- You may also enjoy this recipe for Chocolate Ice Box Pie from King Arthur Flour.
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5 from 2 votes
Hawaiian Ice Box Pie
Prep Time10 minutes mins
Chill time4 hours hrs
Total Time4 hours hrs 10 minutes mins
Course: Dessert, Pie
Cuisine: American, Southern
Keyword: hawaiian-ice-box-pie
Servings: 8 pieces
Calories: 448kcal
Author: Melissa Sperka
Ingredients
- 1 10-inch deep dish graham cracker crust premade
- 1 8 oz block cream cheese softened
- 1 14 oz can sweetened condensed milk
- 2 Tbsp orange juice
- 1 Tbsp orange zest
- 1 small lime juice and zest
- 1 8 oz can crushed pineapple drained
- 1 8 oz jar maraschino cherries sliced plus additional for garnishing
- 1 medium banana cubed
- 1/2 cup sweetened flaked coconut
- 1/2 cup macadamia nuts pecans or walnuts, chopped and toasted
- 1 8 oz container frozen whipped topping, thawed Or 3 cups fresh sweetened whipped cream
Instructions
Whip together the cream cheese, sweetened condensed milk, orange juice and zest, lime juice and zest. Whip for 2 minutes until fully combined.
By hand fold in the crushed pineapple, sliced maraschino cherries, cubed banana, coconut, and 1/2 container whipped topping.
Spread evenly into the pie crust. Cover and chill for at least 4 hours or overnight.
Garnish the top with toasted macadamia nuts and remaining whipped topping. Garnish with additional maraschino cherries, if desired.
Toast Nuts: Spread in a single layer on a baking sheet. Toast in a preheated 350°F oven for 5-8 minutes or until lightly golden and fragrant. Cool completely.
Notes
Please note: The [10] inch Keebler graham crust I used in this recipe is slightly larger than the standard premade graham cracker crust. On the packaging it states “2 extra servings.”
How to make homemade Graham Cracker Crust:
- In a small mixing bowl, melt 1/4 cup salted butter.
- Add 1 1/2 cups crushed graham cracker crumbs and ¼ cup granulated sugar
- Toss together until fully moistened then press onto the bottom and up the side of a 9 or 10 inch deep dish pie pan.
- Bake in a preheated 375°F oven for 15 minutes or just until set.
- Let cool then fill.
Nutrition
Serving: 1piece | Calories: 448kcal | Carbohydrates: 50g | Protein: 7g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 43mg | Sodium: 155mg | Potassium: 122mg | Fiber: 2g | Sugar: 46g | Vitamin A: 26IU | Vitamin C: 7mg | Calcium: 13mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!
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