PINEAPPLE MERINGUE PIE
This was my mother's favorite pie. My grandmother was sure to make one each time we went to visit her. Refrigerate any leftovers.
Provided by Albert Butchino
Categories Desserts Pies Custard and Cream Pie Recipes Pineapple Pie
Time 4h50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine 1 cup sugar, cornstarch, and salt in a large saucepan. Stir in pineapple and juice until blended. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from heat.
- Place egg yolks in a bowl and gradually stir in 1 cup of hot filling. Add to the mixture in the saucepan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat. Stir in lemon juice and keep warm.
- Beat egg whites and cream of tartar for meringue in a bowl until soft peaks form. Beat in remaining 6 tablespoons sugar gradually, 1 tablespoon at a time, on high speed, until stiff peaks form.
- Pour hot filling into the pastry shell. Spread meringue over the filling, sealing edges to crust.
- Bake in the preheated oven until meringue is golden brown, about 15 minutes. Cool on a wire rack for 1 hour; then refrigerate for at least 3 hours before cutting.
Nutrition Facts : Calories 328.8 calories, Carbohydrate 58.2 g, Cholesterol 69.8 mg, Fat 9.7 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 2.5 g, Sodium 185.5 mg, Sugar 44.7 g
PINEAPPLE MERINGUE PIE
One of my dad's favorite pastimes was making this pie. You never left his house without a pie or two to take home with you.-Lyn Benedict, Dexter, New Mexico
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a large saucepan, combine 1 cup sugar, cornstarch and salt. Stir in pineapple until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in lemon juice. Keep warm., For meringue, in a bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Pour hot filling into crust. Spread meringue over hot filling, sealing edge to crust., Bake until meringue is golden brown, about 15 minutes. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before cutting. Refrigerate leftovers.
Nutrition Facts : Calories 383 calories, Fat 13g fat (8g saturated fat), Cholesterol 100mg cholesterol, Sodium 220mg sodium, Carbohydrate 63g carbohydrate (45g sugars, Fiber 1g fiber), Protein 5g protein.
CREAMY PINEAPPLE PIE
Creamy Pineapple Pie is a light and refreshing dessert that's quick to make and impressive to serve. This is one of our favorite ways to complete a summer meal. -Sharon Bickett, Chester, South Carolina
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Combine milk, pineapple and lemon juice; fold in whipped topping. Pour into prepared crust. Refrigerate until serving. If desired, serve with toasted macadamia nuts and additional crushed pineapple.
Nutrition Facts : Calories 367 calories, Fat 14g fat (9g saturated fat), Cholesterol 17mg cholesterol, Sodium 185mg sodium, Carbohydrate 54g carbohydrate (46g sugars, Fiber 1g fiber), Protein 5g protein.
GRANDMA T'S PINEAPPLE CREAM PIE
My Dad's mom would make this for him every time we visited Illinois. As a child, I could hardly wait for the filling to cool enough to eat. The secret is to stir constantly for a rich, velvety smooth pudding-like melt-in-your-mouth experience. These instructions are per my grandmother, written down by my mother not too long before Grandma passed away. Grandma wouldn't give the recipe away until her last years. It's a family treasure now! Top the pie with meringue, whipped cream, or whipped topping.
Provided by MaryJaneHarrison
Categories Desserts Pies No-Bake Pie Recipes
Time 3h20m
Yield 8
Number Of Ingredients 8
Steps:
- Whisk sugar, flour, and salt together in a saucepan over medium heat. Add milk and cook, whisking constantly, until mixture thickens and begins to bubble, 3 to 5 minutes. Remove from heat.
- Stir pineapple, egg yolks, and butter into milk mixture. Return to heat and cook over medium heat until mixture begins to bubble, 3 to 5 minutes. Continue cooking, stirring constantly, until hot and thick, about 2 minutes more. Pour mixture into prepared pie crust. Refrigerate until chilled, at least 3 hours.
Nutrition Facts : Calories 324.1 calories, Carbohydrate 47.7 g, Cholesterol 65.1 mg, Fat 13.9 g, Fiber 0.9 g, Protein 3.7 g, SaturatedFat 5.5 g, Sodium 313 mg, Sugar 34.1 g
PINEAPPLE & BANANA CUSTARD MERINGUES
Light, fruity and frothy, these quick puds are a smart choice for entertaining
Provided by Good Food team
Categories Dessert, Dinner, Lunch
Time 35m
Number Of Ingredients 7
Steps:
- Preheat the oven to 190C/gas 5/fan 170C. Drain the pineapple juice into a medium-sized pan. Blend in the cornflour then stir in the egg yolks, milk and vanilla extract. Heat, stirring all the time with a small whisk or wooden spoon until the mixture boils and thickens. Turn the heat to low and cook gently for one minute, stirring all the time.
- Remove the pan from the heat and stir in half the sugar. Tip in the pineapple, then slice in the bananas and stir everything together gently. Have a taste - add a little sugar if the sauce isn't sweet enough.
- Spoon the mixture into 4 individual baking dishes or large ovenproof teacups. Bake on a baking sheet for 5 minutes while you make the topping.
- Whisk the egg whites with an electric hand beater until they hold their shape. Tip in the remaining sugar and whisk until the meringue is glossy. Pile onto the hot desserts and bake for 5 more minutes until billowy and golden.
Nutrition Facts : Calories 259 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.28 milligram of sodium
PINEAPPLE SOUR CREAM AND MERINGUE PIE
A delicious, old recipe passed down from my Great-Grandmother. You will not be disappointed with the flavor. It's rich and creamy with a meringue top! Recipe may look complicated, but it's not -- much of the time spent is waiting for the filling to cool before assembling pie.
Provided by New Mom Kate
Categories Pie
Time 2h25m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- To make filling, combine sugar, flour and salt in a saucepan. Stir in pineapple, sour cream and lemon juice.
- Put saucepan over high heat. Stir and cook mixture until it comes to a boil.
- Turn down heat and cook 2 more minutes, stirring constantly.
- In a seperate small bowl, stir a small amount of hot filling mixture into egg yolks. (This heats the eggs and prevents them from scrambling when added to the hot saucepan.) Then add eggs to the hot mixture in saucepan, stirring constantly.
- Cook and stir for 2 more minutes over medium heat.
- Remove from stove and let mixture cool to room temperature (approx. 1-2 hours). Spoon into baked pie shell.
- To make meringue, beat egg whites with vanilla and cream of tartar into soft peaks.
- Gradually add sugar and keep beating at highest speed until stiff and glossy.
- Spread meringue on top of pineapple mixture. Note: Meringue MUST TOUCH pie crust all way around.
- Bake at 350 degrees for 12-15 minutes until meringue has a golden color.
- Best served immediately when cool. (Does not refrigerate as well.).
Nutrition Facts : Calories 314.1, Fat 12.3, SaturatedFat 5.8, Cholesterol 59.9, Sodium 278.9, Carbohydrate 48.6, Fiber 0.8, Sugar 36.1, Protein 3.8
SELA'S PINEAPPLE PIE
This is a classic from the Friendly Islands. It makes a huge amount but I tend to double the recipe, use a roasting dish as the pan...and it all goes. Great for big families, pot luck dinners. A Tongan treasure.
Provided by Missy Wombat
Categories Pie
Time 1h25m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Heat the pineapple in a saucepan.
- Mix in the custard, 1 cup of sugar and the salt.
- Cook until thick stirring constantly.
- Remove from heat.
- Add the butter and mix in.
- Cool.
- Base: Cream the butter and suagar together and add egg yolks.
- Add sifted dry ingredients.
- Stir well.
- Roll out pastry and place into a large 13"x9" pan.
- Bake 20-25 minutes or until brown in a 350 deg F oven.
- Remove from oven and pour the pineapple mixture on top.
- Beat the egg whites in a separate bowl until frothy, add cream of tartar and sugar.
- Beat until stiff.
- Add to top of pineapple pie and bake until lightly browned in a 375 deg F oven.
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