lemon pie hawaiian

The Hawaiian Pie Of My Eye

This pie definitely tastes like it flew straight out of the 1950s or 60s and flashed forward into my mouth. And based on where this recipe was located in my Mom Betty’s cookbook, I’m likely not that far off on its origins. I’ll continue some research to see if I can determine the publication for this recipe because I recognize the size, format and paper.

The original recipe below claims this pie is a cross between lemon chiffon and lemon meringue. I had to Google the difference between both in order to put my stink eye at ease.

I love that this recipe calls for a pre-made pie crust vs. fresh (hey, this era was a time often about making fast meals which were often a combination of part scratch and part ready made). This has a definite sweet-sugary taste which is one of the reasons I recommend unsweetened coconut – you don’t need extra in this.

I’m not sure how Hawaiian this pie actually is but with coconut in it, the taste will likely remind you of soothing tropical sunsets and beautiful beaches. You can read more about my Texas family’s connection to Hawaii through a few more Hawaiian-inspired recipes. Enjoy!

Foodie Tips

❤  What’s a pie shield? It’s typically made of silicon and it can help prevent the top edges of your crust from burning. Here’s ours from Williams-Sonoma which is adjustable and its been a life saver! You can also make your own impromptu version by using foil and shaping it around the crust’s edge.

❤  A word about the filling. We had a lot of filling left over but we didn’t opt to make a second pie as we were on diets (yeah, that’s the ticket)! We poured the extra filling into some custard cups to devour on some weak moments after our initial pie festival.

i. Time

Total prep: Allow 1 hour for Hawaiian pie prep plus 4 hours for chilling. 

ii. Ingredients

8 ¼ ounce can  crushed pineapple, drained (I could only find an 8 ounce can of Libby’s)
¼ cup  brown sugar, packed
¼ cup  unsweetened flaked coconut
2 tablespoons  unsalted butter, softened (my Grandmother “Nanny” insisted on Falfurrias)
9-inch  pastry shell, unbaked
4-serving size  regular lemon pudding mix
½ cup  granulated sugar
1 ¾ cup  water
cage free egg yolks, slightly beaten (save the whites for below!)
2 tablespoons  fresh lemon juice
1 tablespoon  more butter
cage free egg whites
¼ cup  more granulated sugar
to garnish  toasted coconut (optional but highly recommended)

iii. What To Do

0. PREP
Set out your butter to soften to room temperature. Preheat your oven to 425°F

1. MAKE THE PIE BASE
Combine the drained pineapple, brown sugar, ¼ cup of the coconut and 2 tablespoons butter. Spread it over the bottom of the pastry shell.

2. BAKE THE PIE’S BOTTOM
Cover the edge of the pastry with foil or a silicon pie shield. Bake in your preheated oven at 425°F for 15 minutes, removing the crust protector after the first 5 minutes of baking. When done, remove the pie from the oven and set it aside to cool.

3. LET’S MAKE CUSTARDY FILLING
In a  medium-sized saucepan over medium-high heat combine the pudding mix with a ½ cup of the granulated sugar. Stir in the water and egg yolks and cook and stir until things are bubbly. Remove from heat. Stir in the lemon juice and the remaining butter. Cover with clear plastic wrap and let things cool, stirring occasionally.

4. LET’S PREP THE WHITES
In a bowl beat the egg whites on high speed with your mixer until you see soft peaks. Gradually beat in the remaining ¼ cup sugar until everything forms stiff peaks. Fold the egg whites into the cooled filling. Pile everything on top of the baked pastry shell.

5. PREPARE FOR DISMOUNT
Place the pie in the fridge for at least 4 hours. When ready to serve garnish with some toasted coconut.

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

A Scan Of Mom’s Original Recipe Clipping


mississippi mud pie

From MS to TX. With Love.
A Mississippi Mud Pie Recipe From Betty's Cook Nook

This recipe is dedicated to Lou Bodin and Louis Kiker.
I wish y’all had met in person.

~      ~

In this crazy world there are few things that shake the heart in a great way.

This recipe is one of them.

My sister-in-law’s sister-in law “Dollie” may sound like a far distant relative but I can assure you she is loved family through the heart. And through this recipe.

Dollie gifted me one of the most amazing presents ever – a handmade cookbook of her Mother-in-Law’s recipes. Each page of the cookbook was made with the beauty only time and artistic grace can create – picture recipes and family photos adorned with layers of shiny jewels, custom cutouts, ribbons and more surprises with every turn of the page. The cookbook sits on my highly coveted shelf of Betty’s Cook Nook recipes.

What I find amazing is that Dollie really had no reason to make me a cookbook but as she crafted some books for her family she included me, which means a lot. Her prized recipes helped bolster the family recipes I have from my Mom “Betty” so a new culinary door has been opened!

This pie? I think of it like a super tasty brownie with a magical middle. We ate every last bit of it! If you like chocolate and marshmallow, scroll down now and get started!

Lou Bodin's Cookbook Made By Dollie Bodin

Lou Bodin’s Cookbook Lovingly Made By Dollie Bodin

foodie tips ~

  In Texas, “nuts” is an abbreviation for pecans. If you think I’m joking, just ask the squirrels. They are crazy for ’em as our doggies Boomer and Harley.

  Butter vs. margarine differences aside, my Grandmother Nanny insisted on Falfurrias brand butter so it’s a staple in my kitchen. I have 3 boxes in my fridge right now – just so I don’t accidentally run out. :)

i. ingredients

for the cake

| cage free eggs
2 cups | sugar
2 sticks | butter, melted
1 ½ cups | flour
⅓ cup | cocoa
1 teaspoon | vanilla
2 cups | nuts, finely chopped
1 cup | coconut (optional and suggested)
1 jar | cream of marshmallow

for the icing

1 stick | butter
6 tablespoons | milk
⅓ cup | cocoa
1 teaspoon | vanilla
1 box (1 pound) | powdered sugar
2 cups | nuts, finely chopped

ii. what to do

1. Heat It Up: Preheat your oven to 350°F.

2. Make Dough:
 Beat eggs until “lemoney.” Add sugar, a little bit at a time, and beat two minutes with an electric mixer. Add to this the two sticks of melted butter.

3. Mix It Up: Sift the flour and cocoa together. Add gradually to the egg-sugar mixture. Add the vanilla, nuts, and lastly the coconut (if used). PS ~ I used coconut!

4. To Bake: Pour the dough into a greased and floured 9″ x 13″ pan (or close to that size). Bake your preheated oven for 30 minutes. While still warm, spread the marshmallow cream over the top of the cake. Oooey gooey awesomeness!

5. To Frost: Mix together the butter and milk and warm it all together. Add the cocoa. Gradually add the powdered sugar and the vanilla. Top with the nuts.

Serves: 18 or more servings, depending on the size of your cut 

Thank you, Lou, for this recipe! And thank you, Dollie, for your generous gift!

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

Here’s a scan of Lou’s recipe that Dollie included in her cookbook gift – click the image to zoom-in on detail of the recipe instructions … and the crafting skills of Dollie. :)

A Scan Of Lou Bodin's Mississippi Mud Pie Recipe

 If you’re still reading why not check out another recipe of Lou’s? Chocolate Covered Peanut Butter Balls!


coconut orange ice box dessert

Coconut Orange Ice Box DessertGod’s Country

Our first Kiker family trip outside Texas was to a small, out-of-the-way place we never heard of named Cuchara, Colorado.

Mom read about Cuchara in the San Antonio Express-News and it sounded perfect: A working dude ranch with cabins to rent. Mountains as far as the eyes could see. Nature in every direction. And no city stoplights to slow the adrenaline rush. We were hooked!

A few weeks of planning and a 800+ mile drive later we arrived at Yellow Pine Ranch.

After a few days enjoying the freshest air, hiking, horseback riding and experiencing true nature (like the hummingbird that sat on my finger), we knew we desperately needed more of what Dad dubbed “God’s Country.”

Mom and Dad ultimately wound up building a timeshare cabin nestled alongside the Cuchara River, magically tucked underneath blankets of beautiful quaking aspen trees. They couldn’t have afforded to build our little slice of Heaven on Earth without the help of their good friends from Waco, Margie and Herb, who were co-owners and co-inspirers for the cabin retreat.

This ice box dessert hails from Margie’s kitchen. It impressed Mom enough to find its way into Mom’s green index card holder.

Dad died in the cabin on the very first Christmas the two families were to converge and enjoy the newly-built cabin ~ it was suddenly the worst of times that were strangely connected to the best of days. Deep, deep down I know there were no regrets building our little cabin in the woods since it was proof that dreams really can come true.

Hats Off To Great Friends

i. ingredientsThe ingredients for Coconut Orange Ice Box Dessert

1 ⅓ cup | milk
4 tablespoons | cornstarch
1 cupsugar
dash salt
2 | cage free eggs, separated
⅓ cupmoist coconut
6 ouncesfrozen orange juice, canned
2 dozenladyfingers, split
½ pint whipped cream

ii. what to do

1. Combine milk, cornstarch, sugar and salt in a double broiler. Cook until thick. Cover and cook 10 minutes longer, stirring occasionally.

2. Add egg yolks that have been beaten slightly. Cook 2 minutes more.

Hello, ladies! Ladyfingers in formation for coconut orange ice box dessert3. Remove from heat and add coconut, orange juice and egg whites that have been stiffly beaten.

4. In the bottom of a 9″ x 9″ pan, put a layer of ladyfingers that have been split. Spread the orange custard and more ladyfingers on top, in layers.

5. Chill 24 hours.

Serves 9

Sous Chef Note: I was happily surprised to see that over 30 years later, the Yellow Pine Ranch is not only still in existence, it has expanded. Check ’em out online. Better yet, stay there in person. 

A scan of Mom's recipe for Coconut Orange Ice Box Dessert


pearl’s macaroons

Get Mom's recipe for Pearl's MacaroonsSweet Up

I don’t know who Pearl is, but her macaroon recipe found its way into Mom’s cookbook.

Since Easter is synonymous with coconut, let’s whip-up a batch of these sweet, sweet treats.

Go Coconuts!

i. ingredients

| egg whites, beaten stiff
1 cup | sugar
1 cup | coconut
1 cup | nuts
1 teaspoon | vanilla
3 cups | corn flakes

ii. what to do

4 Egg Whites, Beaten Stiff

0. Preheat oven to 400°F.

1. Grease a large cookie tin and set aside.

2. Beat egg whites to a stiff peak.

3. Fold in the remaining ingredients.

4. Drop rounded tablespoons of the macaroon mixture onto the cookie tin.

5. BEFORE placing macaroons in oven, reduce heat to 150-170°F.

6. Cook for about 30 minutes, or until golden brown. Set aside to cool.

Ingredients for Pearl's Macaroonsfoodie tip ~

  “Nuts” = Texas Pecans, folks! This. Is. Texas.

A scan of Mom's recipe for Pearl's Macaroons