STRAWBERRY PINEAPPLE PIE
Treat your loved ones to a spring fruit pie. This luscious dessert has a pretty pink filling and a fluffy whipped cream topping. -Irene Caron, Loudon, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place pineapple and strawberries in a food processor; cover and process until smooth. Transfer to a saucepan. Stir in the tapioca, egg yolks and 3/4 cup sugar; let stand for 5 minutes., Cook and stir over medium heat until mixture comes to a full boil. Remove from the heat; stir in 1/2 teaspoon extract and food coloring if desired. Pour into pastry shell; refrigerate for 1 hour., In a small bowl, beat cream until it begins to thicken. Add remaining sugar and extract; beat until stiff peaks form. Spread over top of pie. Refrigerate for at least 4 hours or until set.
Nutrition Facts : Calories 663 calories, Fat 20g fat (10g saturated fat), Cholesterol 97mg cholesterol, Sodium 118mg sodium, Carbohydrate 127g carbohydrate (102g sugars, Fiber 7g fiber), Protein 4g protein.
CREAMY STRAWBERRY-PINEAPPLE SMOOTHIE
A great and super healthy smoothie for anytime! Under 200 calories per serving!
Provided by Claudia
Categories Breakfast and Brunch Drinks
Time 10m
Yield 2
Number Of Ingredients 4
Steps:
- Blend pineapple juice, yogurt, strawberries, and banana together in a blender until smooth.
Nutrition Facts : Calories 137.5 calories, Carbohydrate 29 g, Cholesterol 3.7 mg, Fat 1.3 g, Fiber 2.5 g, Protein 4.4 g, SaturatedFat 0.7 g, Sodium 45.1 mg, Sugar 19.8 g
STRAWBERRY PINEAPPLE CREAM PIE
Make and share this Strawberry Pineapple Cream Pie recipe from Food.com.
Provided by andypandy
Categories Pie
Time 2h20m
Yield 1 9 inch pie, 6 serving(s)
Number Of Ingredients 11
Steps:
- Prebake your pie crust and have cooled.
- In a saucepot place the whole milk, and vanilla pudding mix (not instant), and cook until thick , following package directions.
- Cool slightly without stirring.
- Add well drained crushed pineapple.
- Add in vanilla.
- Whip the heavy cream until stiff, and fold in the cooled pudding mixture.
- Spread into the cooled pie shell.
- Chill until set.
- In a saucepot place the 1/2 cup berries and water.
- Cook about two minutes, then remove and sieve.
- Place back into saucepot.
- Combine the sugar and cornstarch with the juices or puree in the saucepot.
- Over low heat, stirring until thick and clear.
- Add food colouring if desired to make a nice red.
- Remove from heat.
- Slice the 2 1/2 cups berries in half.
- Place in a nice circular pattern berries cut side up onto the chilled pie.
- Spoon the glaze over all the berries to glaze fruit.
- Chill now for several hours.
- Serve with additional whipped heavy cream.
GRILLED PINEAPPLE WITH CREAM
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 45m
Yield 4 servings
Number Of Ingredients 11
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.
CERTO STRAWBERRY-PINEAPPLE JAM
Crushed pineapple lends its sweet tropical deliciousness to this scrumptious strawberry jam. If you're thinking of homemade gifts, this one's a winner!
Provided by My Food and Family
Categories Home
Time 3h
Yield About 6 (1-cup) jars or 96 servings, 1 Tbsp. each
Number Of Ingredients 6
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 2 cups prepared fruit into 6- or 8-qt. saucepot. Add pineapple and lemon juice; mix well.
- Stir sugar into fruit mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 11 g, Protein 0 g
STRAWBERRY-PINEAPPLE SMOOTHIE
This simple smoothie recipe tastes great and is so easy. My 8-year-old daughter did this for a demonstration speech, and it was a big hit with her classmates. It is a filling snack for adults and kids.
Provided by Kory H.
Categories Drinks Recipes Smoothie Recipes Strawberry
Time 5m
Yield 2
Number Of Ingredients 7
Steps:
- Blend the strawberries, milk, pineapple juice, vanilla yogurt, sugar, ice, and wheat germ in a blender until smooth. You may need to scrape down the sides of the blender a couple of times. Pour into glasses and serve immediately.
Nutrition Facts : Calories 238.9 calories, Carbohydrate 48 g, Cholesterol 10.4 mg, Fat 2.9 g, Fiber 2.7 g, Protein 7.1 g, SaturatedFat 1.7 g, Sodium 84.1 mg, Sugar 39.6 g
SURE.JELL® STRAWBERRY-PINEAPPLE JAM RECIPE
Follow our favorite strawberry-pineapple jam recipe step by step. Our SURE.JELL® Strawberry-Pineapple Jam Recipe is super simple and totally tasty.
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes about 7 (1-cup) jars or 112 servings, 1 Tbsp. each.
Number Of Ingredients 5
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 3 cups prepared strawberries into 6- or 8-qt. saucepot. Stir in pineapple with juice.
- Stir pectin into fruit mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 10 g, Protein 0 g
ROSIE'S PINEAPPLE CREAM PIE
Rosie was my grandmother. It was a long time favorite we thought was lost for the past 20 years. Found her recipe by accident last year. What a way to remember her and it's now a favorite of the next generation. I made up the prep/cook time since I never timed it. NOTE: Do not use fresh pineapple in this recipe. Fresh pineapple has much more acid than canned pineapple and the pie filling will not stay firm. Hope you enjoy the pie (It's still my favorite!)
Provided by Satisfied Kris
Categories Pie
Time 17m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
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.
SOUTHERN STRAWBERRY-PINEAPPLE PUNCH BOWL CAKE RECIPE - (3.8/5)
Provided by LadyJ1114
Number Of Ingredients 6
Steps:
- Preheat an oven to 350°F. Mix the cake batter according to the directions given in the package. Divide the cake batter into two round cake pans. Bake the cakes set aside to cool. Mix the pudding according to the directions given in the package. Refrigerate. Cut one layer of cake into small chunks; put in punch bowl. Spread half of the pudding on top; then add half of the pineapple and 1 package of strawberries. Slice one banana on top; add1/2 carton of Cool Whip, spreading to cover completely. Repeat with the other layer ending with Cool Whip. Put the cake in the refrigerator overnight so that the strawberries will thaw and their juices will infuse the cake. Serve chilled.
PINEAPPLE CREAM PIE
Make and share this Pineapple Cream Pie recipe from Food.com.
Provided by Jennifer Dawn
Categories Pie
Time 20m
Yield 1 pie
Number Of Ingredients 5
Steps:
- Beat cream cheese until fluffy.
- Beat in sweetened condensed milk.
- Stir in pineapple and pecans.
- Pour mixture into pie crust.
- Refrigerate for several hours.
- Garnish with whipped cream.
BANANA-PINEAPPLE CREAM PIES
My mother gave me this simple and delicious recipe years ago. The recipe makes two pies, so it's perfect for a potluck. I've never met anyone who didn't like it! -Robyn Appenzeller, Portsmouth, Virginia
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 pies (8 servings each).
Number Of Ingredients 6
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.
Nutrition Facts : Calories 205 calories, Fat 8g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 122mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
CRUSHED PINEAPPLE SOUR CREAM PIE
This is a quick and easy no-bake pie. Garnish with whipped cream or whipped topping. You can use a prepared graham cracker crust, if you wish.
Provided by Diane H
Categories Desserts Pies No-Bake Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 216.5 calories, Carbohydrate 27.9 g, Cholesterol 12.6 mg, Fat 11.3 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 5.4 g, Sodium 293.9 mg, Sugar 17.1 g
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 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
NO-BAKE PINEAPPLE SOUR CREAM PIE
Canned pineapple and instant pudding make it a snap to prepare this no-bake pie that gets its richness from a container of sour cream.-Mrs. Jaye Bloomer, Canoga Park, California
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 8 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 292 calories, Fat 15g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 322mg sodium, Carbohydrate 33g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
STRAWBERRY CREAM PIE TO DIE FOR
I have been baking this pie since my daughters were very small. They are now 40 and 42. So as you can see, I have been making this pie for a long time. It is always the one they request when we have BBQs in the summertime. I even make it for them in the winter when and if I can find fresh strawberries. I think you will like it also. My grand-daughter said I should name it 'To Die For Strawberry Cream Pie.'
Provided by paniece
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- Stir strawberries with glaze in a bowl and place in refrigerator to chill. Stir cream cheese, confectioners' sugar, cinnamon, and vanilla extract together in a bowl.
- Beat cream in a separate bowl with an electric mixer just until it begins to thicken; add cream cheese mixture and continue beating until thick. Pour cream mixture into baked pie crust; top with strawberry mixture. Chill at least 1 hour before serving.
Nutrition Facts : Calories 352.7 calories, Carbohydrate 37 g, Cholesterol 56.3 mg, Fat 21.3 g, Fiber 1.7 g, Protein 2.9 g, SaturatedFat 11.6 g, Sodium 203.2 mg, Sugar 26.4 g
NO-BAKE COCONUT CREAM PIE WITH STRAWBERRIES AND PINEAPPLE
When I was researching pie recipes for my upcoming cookbook, I asked my social media followers if they had any regional specialties I may not have heard of. I received five requests for a pie with a coconut custard, pineapple topping, toasted macadamia nuts and fresh strawberries. I'd never had the combination before, but it's a match made in summery pie heaven -- and made even better with a hefty dollop of whipped cream atop each slice.
Provided by Erin Jeanne McDowell
Categories dessert
Time 1h30m
Yield one 9-inch pie
Number Of Ingredients 23
Steps:
- For the crust: In the bowl of a food processor, pulse the wafer cookies, macadamia nuts, granulated sugar and salt together until the mixture forms fine crumbs. Add the melted butter and pulse until the mixture is evenly combined.
- Press the crust into a 9-inch pie plate and transfer to the freezer until firm (at least 1 hour and up to overnight).
- For the filling: In a medium pot, heat the coconut milk and whole milk together over medium heat. In a small bowl, whisk the granulated sugar, cornstarch, salt, egg and egg yolk to combine. When the milk mixture comes to a simmer, pour about 1/4 of it into the sugar/egg mixture, whisking constantly.
- Return this mixture to the pot and continue to cook over medium-low heat until the mixture thickens and large bubbles pop up from the center of the pot, 3 to 5 minutes.
- Remove the pot from the heat and stir in the butter, vanilla and shredded coconut. Pour the mixture into the frozen pie crust, cover directly with plastic wrap and refrigerate to cool completely.
- For the toppings: In a medium pot, stir together the crushed pineapple, light brown sugar, cornstarch and salt to combine. Cook over medium heat, stirring constantly, until the mixture thickens, 3 to 4 minutes. Cool completely, then pour on top of the chilled pie. Sprinkle the macadamia nuts in an even layer on top of the pie. (The pie can be made up to this point 24 hours ahead of time.)
- When ready to serve, toss the strawberries and honey together in a medium bowl. Arrange in an even layer on top of the pie. Serve slices with whipped cream.
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