Pineapplesourcreamandmeringuepie Recipes

Steps:

• In a large saucepan, combine sugar and flour. Stir in pineapple and sour cream until combined. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Pour into pastry shell., In a small 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 glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. , Bake at 350° for 15-18 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Separate the eggs.
• Combine 3/4 cup white sugar, flour, salt, crushed pineapple, sour cream, and lemon juice in a saucepan. Cook over medium heat, stirring frequently, until the mixture is thick and bubbly. Gradually pour the cooked pineapple mixture into the beaten egg yolks, whisking constantly; return mixture to the saucepan. Continue to cook, stirring constantly, for 2 to 3 minutes longer. Remove from heat and let cool.
• Beat egg whites, vanilla and cream of tartar until soft peaks form. Gradually stir in the remaining 1/3 cup sugar and continue to beat egg whites until stiff and glossy.
• Spoon cooled filling into graham wafer crust and top with the meringue. Bake in preheated oven for 12 minutes or until golden. Let pie cool and serve.

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.

Steps:

• Stir the milk, flour, salt, egg yolks and sugar on the stove until it thickens.
• Take off heat and add pineapple.
• Put in pie crust and let cool in refrigerator.
• Serve with whipped topping.

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.

Steps:

• In a medium bowl, mix together cream cheese, crushed pineapple, onion powder and garlic. Mix in reserved juice from pineapple as desired. Chill in the refrigerator until serving.

Steps:

• In a large bowl, blend cream cheese and sugar until smooth.
• Blend in whipped topping on low speed until smooth.
• Fold in crushed pineapple.
• Pour into pie crust and refrigerate until set.

Steps:

• In a small bowl, combine the dry pudding mix and sour cream. Stir in pineapple. Spread into crust. Cover and refrigerate for 3 hours or until set. Serve with whipped cream if desired.

Steps:

• In a large mixing bowl, combine pineapple, dry pudding mix, and sugar. Stir well, then add sour cream. Beat on low speed for 2 minutes.
• Pour mixture into prepared pie shell. Chill before serving. Garnish as desired.

Steps:

• For the pineapple: Slice the pineapple into 1-inch rounds and place in a large bowl.
• Mix together the lime juice, coconut rum, agave syrup and salt in a small bowl. Add the marinade to the pineapple and gently toss to coat. Cover and let marinate for at least 20 minutes.
• When ready, preheat a grill or grill pan over medium heat. Brush the grill with the olive oil and grill the pineapple for about 3 minutes per side; there should be noticeable grill marks, but it should still be firm in texture. Remove to a serving platter.
• For the whipped cream: Meanwhile, in the bowl of an electric mixer fitted with a whisk attachment, add the cream, agave syrup and the reserved lime zest. Whip until stiff peaks form, 2 to 3 minutes.
• To serve: Top the grilled pineapple with generous mounds of the whipped cream, scatter over mint leaves and drizzle with agave syrup.

Steps:

• For the pineapple: Mix together the rum, brown sugar and vanilla extract in a medium bowl. Add the pineapple and toss until well coated. Cover and refrigerate for at least 1 hour.
• For the coconut garnish: In a dry saute pan over medium-low heat, toast the coconut flakes until light golden, 4 to 5 minutes. Set aside.
• Set a saute pan over medium heat. Add the butter and marinated pineapple, bring to a simmer and simmer until thickened, about 10 minutes.
• For the whipped cream: Just before serving, whip the cream, powdered sugar and vanilla extract until lightly thickened.
• Divide the pineapple between 2 bowls, spooning over the extra sauce. Top each bowl with half of the ice cream, whipped cream and toasted coconut.

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.).

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.

Steps:

• In a large saucepan, combine cornstarch and sugar. Stir in pineapple until blended. Bring to a boil; cook and stir 1-2 minutes or until thickened., Arrange bananas over bottom of each crust; spread pineapple mixture over tops. Refrigerate at least 1 hour before serving. Top with whipped topping.

Steps:

• Graham Cracker Crust: Preheat oven to 350 degrees. Butter a 9-inch pie plate. Mix together the crumbs, sugar, and salt in a medium bowl. Add melted butter and stir to combine. Press mixture evenly into prepared pie plate. Bake for 8-10 minutes. Cool.
• Reduce oven to 325 degrees.
• Creamy Pineapple Filling: Whisk together sugar and cornstarch in medium saucepan. Add yolks and pineapple puree, and cook over medium heat, whisking constantly, until mixture thickens and bubbles, about 8 minutes. Stir in vanilla and any leftover pineapple chunks.
• Pour mixture into prepared crust.
• Brown Sugar Meringue: Put egg whites and cream of tarter in bowl of electric mixer. Beat on high until soft peaks form. Slowly add brown sugar, beating until stiff.
• Pile meringue on top of warm filling, making sure to spread it right to the edges. Bake at 325 degrees for 15-20 minutes, until golden. Cool at least one hour, then refrigerate.