Tutu and the 2-minute Hawaiian Pineapple Pie
The storyÂ behind the Tutu Doll:
Hawaiian children call their grandparents Tutu.Â Tutu Wahine is Grandmother and Tutu Kane is Grandfather, but theÂ name Tutu by itself is more commonly used meaning a grandmother.
When we first opened our Inn, we also had a gift shop.Â We started carrying these wonderful Tutu Dolls made by someone in the town of Waimea (Kamuela).Â I have since lost track of her, but I fell in love with her dolls.Â The calico print muu'muu, the lauhaha woven papale (hat) with it's lei hulu (feather lei) around the crownÂ and the crocheted shawl completes the charming Hawaiian Tutu look.
My friend Sue who lives in the same village, fell in love with theÂ lovable Tutu DollÂ in the photo, way back in 1995 and bought her for her own.Â This past Christmas, 14 years later, she gave me the gift of her Tutu.Â Circles of love...
When I was trying toÂ think of a prop to useÂ for the Hawaiian Pineapple Pie photos, my eyes immediately fell on the Tutu Doll.Â Mainland Grandmothers might bake apple pies, but island Tutus love their pineapples!
This one is for you, Sue ... Mahalo nui loa ... Me ke aloha pumehana...
So simple.Â I added a slight change to the instructions as they were given.Â Â Â The ingredients list just says 1 prepared 9-inch Butter-flavored pie crust......and not that anyoneÂ of my foodie friendsÂ would miss it, but the instructions don't specifically say the pie shell needs to be baked.
I was a cooking school teacher long enough to know that a little details like that will/can trip a newbie baker!
Two-Minute Hawaiian Pie
1Â package (5.25 oz) Instant vanilla Pudding & pie filling
1 can (20 oz) Crushed pineapple in syrup, undrained
1 carton (8 oz) Sour cream
1 prepared 9-inch Butter-flavored pie crust
1/2 cup Flaked coconut for garnish
pineapple, and sour cream; mix until well blended.
NOTE: Don't make the vanilla pudding according to package directions;
just add the dry instant pudding mix to the other ingredients.
I did everything except use sliced pineapple rings to decorate the top.Â Instead I used candied, glazed cherries I had in the refrigerator and then sprinkled the coconut on top.Â Turned out quite festive looking.
YIELD:Â 6-8 servings
SOURCE: Linn Lancaster - shared by Bob Koontz