King Kamehameha pie recipe: A retro combo of pineapple & apple (1970)

King Kamehameha pie recipe from the 1970s

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This vintage 1970s recipe for a King Kamehameha pie makes a sweet and extra-fruity apple pie. The chunks of apple are set in baked pie shell, covered in a juicy pineapple glaze, then topped with cream and macadamia nuts.

The Hawaiian-ish dessert was selected as one of the winners of a national competition in the 1970s called, “Favorite Man’s Favorite Recipe Contest.”

Taste the tropics in this Hawaii-inspired King Kamehameha pie

From Better Homes & Gardens magazine (November 1970)

THE ROMANCE OF HAWAII and the charm of apple orchards came to us, oddly enough, via Phoenix, Arizona.

For her culinary ingenuity, Clara Tanner wins third prize: $3,000 in travel for herself and her husband William.

He votes her King Kamehameha Pie his favorite dessert, and it’s easy to see why. 

Kamehameha V and his pie creator
Left: King Kamehameha V / Right: Recipe creator Clara Tanner and her husband William

What makes this vintage King Kamehameha pie recipe special

Sliced apples poach in sweetened pineapple juice till tender. The golden syrup is thickened and poured over the apples, arranged in an attractive starburst design.

To complement the Hawaiian flavors, coarsely-chopped macadamia nuts are sprinkled over whipped cream or sour cream.

King Kamehameha, Hawaii’s last king, would undoubtedly have approved!

ALSO SEE: Hawaii in the ’70s: Look back at Honolulu & Waikiki

Vintage King Kamehameha pie recipe from the 1970s

How to make this vintage pineapple-apple King Kamehameha pie from the ’70s

Vintage King Kamehameha pie recipe from the 1970s

King Kamehameha Pie

Yield: 1 pie
Prep Time: 30 minutes
Cook Time: 30 minutes
Additional Time: 1 hour
Total Time: 2 hours


  • 1-1/2 cups pineapple juice
  • 3/4 cup sugar
  • 7 cups medium cooking apples, pared, cored, wedged (about 7 apples)
  • 3 tablespoons cornstarch
  • 1 tablespoons butter
  • 1/2 teaspoons vanilla
  • 1/4 teaspoons salt
  • 9-inch pie shell, baked


  1. In large saucepan, combine 1-1/4 cups of the pineapple juice and sugar.
  2. Bring to a boil. Add apple wedges.
  3. Simmer covered till tender, but not soft -- 3 to 4 minutes.
  4. Lift apples from syrup; set aside to drain. Combine cornstarch and remaining pineapple juice.
  5. Add to syrup in saucepan.
  6. Cook and stir till thickened and bubbly.
  7. Cook 1 minute more.
  8. Remove from heat and add butter, vanilla and salt.
  9. Cool 10 minutes without stirring.
  10. Pour about half of the syrup into baked pie shell, spreading to cover the bottom.
  11. Arrange cooked apples on top.
  12. Spoon remaining syrup over the apples.
  13. Cool thoroughly or chill.
  14. Garnish center of pie with whipped cream or sour cream. Sprinkle with chopped macadamia nuts, if desired.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 242Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 4mgSodium: 112mgCarbohydrates: 53gFiber: 3gSugar: 38gProtein: 2g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

ALSO TRY THESE: 7 delicious old-fashioned pineapple pie recipes: Real classic ways to make this tropical dessert

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