TROPICAL DREAM PIE
Pineapple, macadamia nuts and whipped topping are spooned into a graham cracker crust and topped with toasted coconut for an easy no-bake pie.
Provided by My Food and Family
Categories Recipes
Time 3h15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Mix pineapple, pineapple spread and nuts in medium bowl until well blended. Gently stir in whipped topping.
- Spoon into crust.
- Refrigerate several hours or overnight. Sprinkle with coconut just before serving. Store leftover pie in refrigerator.
Nutrition Facts : Calories 340, Fat 23 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 25 mg, Sodium 240 mg, Carbohydrate 31 g, Fiber 1 g, Sugar 19 g, Protein 3 g
PINEAPPLE DREAMY CREAM PIE (NO-BAKE)
Make and share this Pineapple Dreamy Cream Pie (No-Bake) recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Pie
Time 20m
Yield 1 pie
Number Of Ingredients 7
Steps:
- In a med-large bowl, cream together the softened cream cheese and sugar with an electric mixer on high speed for 3-4 minutes.
- Stir in the slightly drained crushed pineapple, coconut and pecans; mix well.
- Carefully fold in half of the whipped topping, until filling is blended well.
- Reserve the remaining half for top.
- Spoon the filling into prepared crust.
- Chill for several hours before serving.
- NOTE: A alternative, is to fold in the full amount (2 cups) of whipped topping into the filling; this works quite well, and produces an even lighter texture of pie, but, allow more chilling time before serving for this method.
- ALSO: this pie has a better texture, and holds up better and longer if prepared with Cool Whip topping.
Nutrition Facts : Calories 3683, Fat 276.2, SaturatedFat 124.2, Cholesterol 431.9, Sodium 1990.3, Carbohydrate 284.4, Fiber 16.7, Sugar 194, Protein 43.7
PINEAPPLE DREAM PIE
My hubby is a major pineapple fan so I am always on the prowl for pineapple recipes. The chill time is the "cook" time.
Provided by QueenJellyBean
Categories Dessert
Time 2h15m
Yield 1 pie, 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Mix together cream cheese and sugar in a bowl.
- Fold in whipped topping and well drained crushed pineapple. Spoon into pie crust.
- Top with pineapple chunks.
- Chill 2 hours or overnight.
- Garnish with additional whipped topping if desired.
Nutrition Facts : Calories 390.9, Fat 21, SaturatedFat 10.8, Cholesterol 31.2, Sodium 259.5, Carbohydrate 49.5, Fiber 1.5, Sugar 39.2, Protein 4.1
NO-BAKE COCONUT CREAM PIE WITH STRAWBERRIES AND PINEAPPLE
When I was researching pie recipes for my upcoming cookbook, I asked my social media followers if they had any regional specialties I may not have heard of. I received five requests for a pie with a coconut custard, pineapple topping, toasted macadamia nuts and fresh strawberries. I'd never had the combination before, but it's a match made in summery pie heaven -- and made even better with a hefty dollop of whipped cream atop each slice.
Provided by Erin Jeanne McDowell
Categories dessert
Time 1h30m
Yield one 9-inch pie
Number Of Ingredients 23
Steps:
- For the crust: In the bowl of a food processor, pulse the wafer cookies, macadamia nuts, granulated sugar and salt together until the mixture forms fine crumbs. Add the melted butter and pulse until the mixture is evenly combined.
- Press the crust into a 9-inch pie plate and transfer to the freezer until firm (at least 1 hour and up to overnight).
- For the filling: In a medium pot, heat the coconut milk and whole milk together over medium heat. In a small bowl, whisk the granulated sugar, cornstarch, salt, egg and egg yolk to combine. When the milk mixture comes to a simmer, pour about 1/4 of it into the sugar/egg mixture, whisking constantly.
- Return this mixture to the pot and continue to cook over medium-low heat until the mixture thickens and large bubbles pop up from the center of the pot, 3 to 5 minutes.
- Remove the pot from the heat and stir in the butter, vanilla and shredded coconut. Pour the mixture into the frozen pie crust, cover directly with plastic wrap and refrigerate to cool completely.
- For the toppings: In a medium pot, stir together the crushed pineapple, light brown sugar, cornstarch and salt to combine. Cook over medium heat, stirring constantly, until the mixture thickens, 3 to 4 minutes. Cool completely, then pour on top of the chilled pie. Sprinkle the macadamia nuts in an even layer on top of the pie. (The pie can be made up to this point 24 hours ahead of time.)
- When ready to serve, toss the strawberries and honey together in a medium bowl. Arrange in an even layer on top of the pie. Serve slices with whipped cream.
PINEAPPLE DREAM PIE
Quick and simple dessert that tastes even better the next day or even from the freezer.
Provided by Joshua Peters
Categories Desserts Pies No-Bake Pie Recipes
Time 2h10m
Yield 8
Number Of Ingredients 6
Steps:
- Mix cream cheese and sugar in a bowl until well combined; fold in whipped topping, pecans, and pineapple.
- Smooth pineapple mixture into pie crust; chill until mixture has solidified, at least 2 hours.
Nutrition Facts : Calories 425.2 calories, Carbohydrate 36 g, Cholesterol 30.8 mg, Fat 30.6 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 11.6 g, Sodium 257.3 mg, Sugar 25.6 g
PINEAPPLE - COCONUT CREAM DREAM PIE
This pie is a "cooked" filling like your granny used to make. It's fully of fat, sugar, calories and totally something that would make dear Mr. Adkins and his diet and the folks at Weight Watchers have a heart attack and drop dead. However, my dietitian and I have tried to make it low-sugar/low-carb.
Provided by Redneck Epicurean
Categories Dessert
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Generously coat a 9 inch pie plate with spray.
- Process the cookies in a food processor until fine crumbs. Add margarine and process until crumbs are moist. Press into the pie plate. Bake 12 minutes until toasted around the edges and cool on a wire rack.
- Mix Splenda and cornstarch in a 2-qt. saucepan. Add enough pineapple juice to the coconut milk to make 2 1/2 cups. Stir into the sugar mixture, then bring to a boil over medium heat, stirring occasionally, but not briskly. Boil one minute. Remove from heat.
- Whisk yolks to mix; gradually whisk in about half the hot mixture; return to saucepan. Stir over low heat for 2 minutes. Remove from heat, stir in margarine till melted. Stir in pineapple and coconut. Pour into crust. Cover surface with plastic wrap to prevent a skin from forming and refrigerate 3 hours.
- Before serving: beat the cream and sugar to stiff peaks if using cream. Spread over pie and garnish with pineapple chunks, shredded coconut, or mint sprigs.
Nutrition Facts : Calories 527.2, Fat 32.5, SaturatedFat 19, Cholesterol 131.3, Sodium 319.4, Carbohydrate 56.4, Fiber 4.8, Sugar 27.6, Protein 7.2
CREAMY PINEAPPLE COCONUT PIE
Pineapple is so sweet and makes for lovely dessert. This pie is no exception. This is so easy to whip up and fancy enough to serve to guests.-Bonnie Sandlin, Lakeland, Florida
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a saucepan, combine sugar and cornstarch. Add pineapple juice; bring to a boil, stirring occasionally. Boil for 2 minutes. , In a small bowl, beat egg yolk; stir in 1/4 cup of hot mixture. Return all to pan; cook and stir for 1 minute. Remove from the heat; stir in pineapple. , Pour into crust. Chill for 2 hours or until firm. Store in the refrigerator. Sprinkle with coconut just before serving.
Nutrition Facts : Calories 238 calories, Fat 9g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 110mg sodium, Carbohydrate 39g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.
PINEAPPLE DREAM PIE RECIPE - (4.6/5)
Provided by á-4202
Number Of Ingredients 11
Steps:
- Crust: 1) Preheated oven to 350 degrees F. Mix cookie crumbs, sugar, salt and butter until well combined. 2) Firmly press the crumb mixture into bottom and up sides of a 9" pie dish. This should give you plenty of crumbs for a nice, thick crust. Bake until crust is dry and set, about 10 - 12 mins. Let cool completely in plate on a wire rack before attempting to fill. Filling: 1) Beat the cream cheese and butter together until creamy. Reduce mixer speed and add powdered sugar slowly until well combined. Beat on high speed for one minute. Add a heaping TBS of the drained pineapple and stir in. Spread this cream cheese and pineapple mixture over the crust. 2) Fold remaining pineapple into the whipped topping and spread on top of the cream cheese layer. Crush a few extra vanilla wafers and sprinkle over the top of the pie for decoration or decorate with whole wafers. Refrigerate for at least 4 hrs, preferably overnight
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