PINEAPPLE CREAM PIE
This is my Favorite pie. It is adapted from my mothers old recipe.The amount of milk is aprox. You just add enough to equal 3 Cups of liquid, and don't worry if it curdles a little when you add the pineapple juice.it doesn't hurt a thing. Note: This works well as a pudding as well.
Provided by Mike Hinch
Categories Pie
Time 30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix sugar,salt,cornstarch and flour well.
- Place reserved pineapple juice in measuring cup and add milk to equal 3 cups liquid.
- Add to dry ingredients slowly.
- Bring to a boil and allow to boil about 2 minutes.
- Add some of hot liquid to egg yokes mix well and return to pot.
- Boil another 2 minutes.
- Remove from heat and add pineapple, vanilla and butter mix well.
- Allow to cool about 5 minutes and pour into crust.
- Serve as is or with whipped cream.
Nutrition Facts : Calories 204.3, Fat 7.2, SaturatedFat 4.1, Cholesterol 80.6, Sodium 211.8, Carbohydrate 31.8, Fiber 0.5, Sugar 23.9, Protein 3.8
PINEAPPLE ICE CREAM PIE
COOL TASTING PIE!! A creamy cool pie with much flavor! Great to serve guests. Easy preparation and can be prepared ahead and kept in the freezer. Also works well when Splenda is substituted.
Provided by Seasoned Cook
Categories Pie
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 435.2, Fat 15.5, SaturatedFat 4.4, Cholesterol 52.2, Sodium 363.4, Carbohydrate 69.9, Fiber 1.1, Sugar 52.7, Protein 6.4
PINEAPPLE CREAM PIE
My mother-in-law's pineapple pie was a favorite with the threshing crew. A nice, big slice of it made the harvest work more enjoyable. Now, I make Theresa's trademark pie to remember her.-Elaine Salonek, Waverly, MN
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 20
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.
Nutrition Facts : Calories 416 calories, Fat 16g fat (8g saturated fat), Cholesterol 101mg cholesterol, Sodium 343mg sodium, Carbohydrate 65g carbohydrate (48g sugars, Fiber 1g fiber), Protein 6g protein.
PINEAPPLE ICE CREAM
Phyllis Schmalz of Kansas City, Kansas relies on her ice cream maker when whipping up this five-ingredient frozen treat. The creamy concoction has just the right amount of pineapple to keep guests asking for more.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, heat milk to 175°; stir in sugar until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and pineapple. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
Nutrition Facts : Calories 478 calories, Fat 31g fat (18g saturated fat), Cholesterol 212mg cholesterol, Sodium 98mg sodium, Carbohydrate 45g carbohydrate (43g sugars, Fiber 0 fiber), Protein 7g protein.
PINEAPPLE ICE CREAM
Categories Milk/Cream Ice Cream Machine Egg Dessert Kid-Friendly Frozen Dessert Pineapple Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 1 1/4 quarts
Number Of Ingredients 10
Steps:
- Bring pineapple, 1/2 cup reserved pineapple juice, and 1/2 cup sugar to a boil in a 2- to 3-quart heavy saucepan, stirring until sugar is dissolved. Reduce heat and simmer, stirring occasionally, until pineapple is softened, about 5 minutes. Stir together cornstarch and remaining tablespoon pineapple juice in a small bowl until cornstarch is dissolved, then add to pineapple mixture and simmer, stirring frequently, until thickened, about 1 minute.
- Bring milk just to a boil in a 1 1/2- to 2-quart heavy saucepan. Whisk together yolks, remaining 1/4 cup plus 2 tablespoons sugar, and a large pinch of salt in a bowl, then add hot milk in a stream, whisking. Pour custard back into saucepan and cook over moderately low heat, stirring with a wooden spoon, until custard registers 170 to 175°F on thermometer, 2 to 3 minutes. Immediately pour custard through a very fine-mesh sieve into a bowl, then stir in pineapple mixture and vanilla and cool to room temperature, stirring occasionally. Stir in cream, then chill custard, covered, until very cold, about 4 hours.
- Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 12 hours.
PINEAPPLE PIE
Make and share this Pineapple Pie recipe from Food.com.
Provided by Grandpa and Grandma
Categories Pie
Time 1h5m
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 5
Steps:
- In a heavy saucepan mix together the pineapple, undrained and the sugar and cornstarch.
- Bring to a boil over medium heat.
- Boil for 2 minutes, stirring constantly.
- Add the butter, stir until melted.
- Remove from heat, cool to room temperature while oven is preheating to 425°F and prepare the pie crust in a 9-inch pan.
- Put the cooled filling into the prepared pie crust.
- Cover with top crust, seal the edges and cut a couple vents in the top crust.
- Place in oven.
- Bake at 425°F for 35 minutes.
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 WHIP
This homemade pineapple ice cream is reminiscent of the infamous 'Dole Whip' at Disney®. This version packs great pineapple flavor but it more smooth and creamy. Make this a float by dishing the ice cream into a glass and pour pineapple juice over it and top with whipped cream. This is a refreshing summer treat!
Provided by House of Aqua
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 6h40m
Yield 6
Number Of Ingredients 4
Steps:
- Whisk cream, pineapple juice, and sugar in a bowl until sugar is dissolved; stir in lemon juice. Refrigerate until well chilled, at least 6 hours.
- Transfer pineapple mixture to an ice cream maker and process according to manufacturer's instructions.
Nutrition Facts : Calories 196.7 calories, Carbohydrate 16.3 g, Cholesterol 54.3 mg, Fat 14.7 g, Fiber 0.1 g, Protein 0.9 g, SaturatedFat 9.1 g, Sodium 15.7 mg, Sugar 14.3 g
EASY PINEAPPLE PIE
Make and share this Easy Pineapple Pie recipe from Food.com.
Provided by Nancy Van Ess
Categories Pie
Time 55m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- * Substitute 1/2 cup packed brown sugar for 1/2 cup of the white sugar if preferred.
- Drain pineapple very well, reserving juice for other uses.
- Cream butter and sugar together until light and fluffy.
- Add eggs and use a wire whisk to combine thoroughly.
- Add vanilla extract and drained pineapple; blend.
- Pour into unbaked 9-inch pie shell and bake in preheated 350-deg ree oven for about 45 minutes.
- Let cool for a few minutes before cutting, or serve cold.
Nutrition Facts : Calories 321.9, Fat 13.7, SaturatedFat 3.2, Cholesterol 69.8, Sodium 183.7, Carbohydrate 47.7, Fiber 0.6, Sugar 40.5, Protein 3.4
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 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
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