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Hawaiian Ice Box Pie

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.

Hawaiian Ice Box Pie

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.
Hawaiian Ice Box Pie

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.
Hawaiian Ice Box Pie

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:

Hawaiian Ice Box Pie with pineapple and coconut

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Helpful Kitchen Items:

Hawaiian Ice Box Pie

Prep Time10 minutes
Chill time4 hours
Total Time4 hours 10 minutes
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!

 

 

27 Comments

  1. 5 stars
    Melissa,
    This pie is a-maaa-zing!!!! My family loved it . It is now THE favorite dessert. Thank you so much for the recipe. I am looking for a lemon ice box recipe like my mom made in the 60’s. I misplaced hers. Can you help?

    1. You will of course, remove them from the juice to slice them. I’ve never frozen this pie but, I expect you could.

  2. Melissa, I’m so glad I found this recipe. I will be making it this weekend for my Mother’s 70th Birthday. She loves coconut and I know she’ll love this pie. Perfect for a hot day in June!

      1. Since the bananas are in the filling, they shouldn’t turn brown quickly. I’m not certain the timeframe you’re referencing but you can make it the day before, cover and chill.

    1. The oxidation of the bananas is slowed by the fact they’re covered with the filing. You can go the extra step of tossing in lemon juice prior to adding to the filling to help.

  3. Oh Melissa – you have such gorgeous food and an awesome blog. This dish is absolutely mouth-watering! Congrats on receiving most clicks at last week’s Weekend Potluck party…stop by to check out your feature, and please…share more of your deliciousness with us! Have a wonderful weekend.

  4. This looks sweet and tasty! You have a great blog! Saying hello from the weekend potluck, and I am so glad that this was there! 🙂
    Cathy

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