Pineapple Ice Cream Pie Recipes

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.

Steps:

• Mix sugar, pineapple and eggs in a saucepan. Let come to a boil just long enough to cook eggs. Remove from heat and stir in lemon jello. Let cool thoroughly.
• Chill evaporated milk just until icy. With electric mixer beat chilled evaporated milk until fluffy. Fold chilled milk into cooled mixture.
• Pour into 2 graham cracker pie crusts and let pie cool completely at least 6 hours before serving. May be frozen and kept until serving.
• Cooking time does not include chilling time.

Steps:

• In a large frying pan over medium-high heat, add sugar, rum, cinnamon, and pineapple; stir to combine. Being to a boil, reduce heat to medium and simmer 15 minutes.
• Serve scoop of ice cream topped with caramelized pineapple sauce.

Steps:

• Cut off the top of the pineapple and discard. Use a pineapple corer to remove the flesh and core of the pineapple, making sure to go all the way to the bottom without piercing any holes; discard the core and save the flesh. Pat dry the inside of the hollowed-out pineapple with a couple of paper towels (this will ensure that the ice cream adheres), then place in the freezer to chill while you make the ice cream.
• Transfer half of the pineapple flesh (about 9 ounces) to a blender; save the other half for another use. Add the sweetened condensed coconut milk, vanilla and salt to the blender, then blend on high, scraping down the sides of the carafe with a rubber spatula as needed, until the mixture is very smooth, about 1 minute.
• Beat the heavy cream in a large bowl with an electric mixer on medium-high speed until it's fluffy and holds stiff peaks, 1 to 2 minutes. Gently fold half of the pineapple mixture into the whipped cream with a rubber spatula until combined. Fold in the remaining pineapple mixture until all is combined and no streaks remain.
• Spoon the pineapple mixture into the chilled, hollowed out pineapple. Cover loosely with plastic wrap and freeze until solid, at least 6 hours and up to overnight.
• If frozen overnight, let the pineapple thaw in the refrigerator for 15 minutes before serving. To serve, use a sharp long chef's knife to cut the pineapple lengthwise into quarters. Trim off the bottom, then slice each quarter crosswise into 1-inch-thick wedges (about 20 slices total). Serve immediately as is. Alternatively, dip the edges of each pineapple slice in the toasted coconut, then serve.

Steps:

• Combine cream cheese, Eagle Brand milk, and lemon juice and beat until smooth.
• Stir in pineapple and pecans and fold in cool whip.
• Divide mixture evenly between both pie crusts.
• Chill in refrigerator for 4 hours before serving.

Steps:

• Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack., In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture 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 butter and vanilla. Transfer to prepared pastry., For pineapple layer, in a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Add pineapple. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter. Gently spread over cream mixture., For meringue, in a large bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust., Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving.

Steps:

• 1. Preheat oven to 350 degrees F. Combine vanilla wafer crumbs, sugar, and butter. Press mixture firmly into bottom and up side to rim of 9" pie pan. Bake 10-12 minutes. Cool completely.
• 2. Beat cream cheese until fluffy. Gradually, beat in sweetened condensed milk. Stir in pineapple juice, and almond extract. Pour filling into crust; chill 4 hours or until set.
• 3. Just before serving, drizzle pie slices with pineapple topping. Top with a dollop of Cool Whip.

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.