Polynesian Sunshine Pie Recipes

ARIZONA SUNSHINE PIE

Steps:

• 1. Heat oven to 350 degrees.
• 2. Leaving rind on, cut lemon in chunks. Remove seeds.
• 3. In a blender or food processor, blend together lemon chunks, eggs, butter, vanilla and sugar until mixture is smooth and creamy. It should be fairly runny.
• 4. Pour into unbaked piecrust. Bake at 350 degrees for about 40 minutes. If crust becomes too brown, cover gently with foil and finish baking.
• 5. cool and then serve with a dollop of fresh whipped cream

POLYNESIAN SUNSHINE PIE

Steps:

• Drain oranges, reserving 2 Tbsp. of the syrup. Place half of the oranges on bottom of crust. Top with half of the banana slices; set aside.
• Beat cream cheese, reserved 2 Tbsp. syrup and vanilla in large bowl with wire whisk until well blended. Gently stir in whipped topping. Stir in 1/3 cup of the toasted coconut. Spread over fruit in crust. Refrigerate at least 1 hour.
• Arrange tropical fruit salad and remaining banana slices in a ring around edge of pie just before serving. Mound remaining oranges in center. Drizzle jam over fruit. Sprinkle with remaining 1/3 cup coconut. Store leftover pie in refrigerator.

HAWAIIAN SUNSET CAKE

Steps:

• In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, combine the pineapple, sugar, 3-1/2 cups coconut and sour cream. Set aside 1 cup for frosting. Place one cake on a serving plate; top with a third of the remaining pineapple mixture. Repeat layers twice. , Fold whipped topping into the reserved pineapple mixture. Spread over top and sides of cake. Sprinkle with toasted coconut if desired. Refrigerate until serving.

POLYNESIAN SUNSHINE PIE

Steps:

• Drain oranges; reserve 2 Tbsp. syrup. Place half of the oranges in bottom of crust. Top with half of the banana slices; set aside.
• Beat cream cheese, reserved syrup and vanilla until well blended. Gently stir in whipped topping. Stir in 1/3 cup coconut. Spread mixture over fruit in crust. Refrigerate at least 1 hour.
• Arrange tropical fruit salad, banana slices and remaining mandarin oranges over filling. Drizzle jam over fruit. Sprinkle remaining coconut over pie.