Rosies Pineapple Cream Pie Recipes

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:

• 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:

• 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:

• In a medium saucepan, combine the sugar, flour, salt, pineapple, sour cream and lemon juice.
• Cook over medium heat,stirring occasionally, until thick.
• In a small bowl, beat egg yolks until thick.
• Temper the egg yolks by adding about 1/2 of the hot mixture in with the yolks, stirring well, then adding the mixture of yolks back in to your original mixture.
• Stirring constantly, cook for 2 minutes.
• Remove from heat and cool.
• Once this mixture has cooled slightly, spoon it into your prepared pie shell.
• In a separate bowl, combine your egg whites, cream of tartar and vanilla and mix at high speed until foamy.
• Gradually add the sugar, 1 tablespoons at a time; beat until stiff peaks form (2-4 minutes).
• Spread over warm filling and seal the meringue to the edge of the pie crust.
• Bake at 325°F for 25 minutes or until top is lightly browned.
• Cool before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together the flour, baking soda, baking powder, ground cinnamon, and ground cloves.
• Cream together shortening and sugar. Add in the egg and beat well. Add the tomato soup and blend. Gradually mix in dry ingredients. Add the oats, raisins and pecans and mix well.
• Roll the dough into walnut sized balls and place them 1-1/2 inches apart on lightly greased cookie sheets. Flatten balls slightly. Bake 10-12 minutes until lightly colored. Cool on wire racks.