PINEAPPLE PIE
I found this recipe from Dole many years ago. It's delicious. If you use the glaze I added to this pie, it will remind you of the hand pies ( like Hostess made ) with the sugary glaze once the pie is cooled... Enjoy!!
Provided by Cassie *
Categories Pies
Time 50m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 400 degree F. If using a deep dish pie plate, you may want to double the filling...
- 2. Combine crushed pineapple, sugar, cornstarch and salt in saucepan. Cook, stirring, until thickened and clear. Stir in butter and lemon juice. Cool slightly.
- 3. Pour filling into unbaked 9-inch pastry shell. Top with other crust, vent and brush with cream. You can also add sugar, but I use a glaze as soon as it comes from the oven.
- 4. Bake at 400 degree F. for 25 to 30 minutes or until lightly golden brown.
- 5. Glaze: In a small bowl, combine confectioners' sugar and water or cream. ( if too runny, add more sugar till consistency you desire.) Immediately after removing pie from the oven, brush the crust well with glaze. Completely cool. Enjoy!!!
PINEAPPLE PIE III
This is a double-crusted pineapple pie. Mix a teaspoon of lemon zest into the pastry for an unforgettable crust.
Provided by BUCHKO
Categories Desserts Pies Custard and Cream Pie Recipes Pineapple Pie
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a medium saucepan combine sugar, cornstarch, pineapple with juice, and lemon juice. Cook over medium heat, stirring constantly until thickened, then allow to boil 1 minute.
- Cool slightly and pour mixture into pastry-lined pie pan. Cover with top crust and seal. Make a few steam vents in crust, then brush with milk and sprinkle with sugar. Place in preheated oven and bake for 35 minutes. Serve chilled or at room temperature.
Nutrition Facts : Calories 361.9 calories, Carbohydrate 54.9 g, Cholesterol 0.3 mg, Fat 15.1 g, Fiber 2.2 g, Protein 3.2 g, SaturatedFat 3.8 g, Sodium 236.3 mg, Sugar 30.7 g
GOLDEN TREASURE PIE
One of my adopted recipes, this pie is a bit out of the ordinary. It did not turn out like I expected, but I enjoyed it. Try it and see if you like it too. Preparation time includes cooling time for the pineapple layer.
Provided by GrandmaIsCooking
Categories Pie
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine the undrained pineapple, 1/2 cup of sugar, cornstarch and water in a small saucepan.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil.
- Cook for 1 minute more.
- Remove from the heat and cool to room temperature.
- Combine the 2/3 cup of sugar and butter in a bowl, beating, using an electric mixer set on medium speed, until well blended.
- Add the flour, cottage cheese, vanilla, and salt, beating until smooth.
- Add the eggs, one at a time, beating well after each addition.
- Blend in the milk.
- Pour the pineapple mixture into the unbaked pie shell and then gradually pour the cottage cheese mixture over the pineapple layer, being careful not to disturb the first layer.
- Bake at 450 degrees F. for 15 minutes, then reduce the temperature to 325 Degrees F. and bake for 45 minutes more, or until a knife inserted halfway between the center and edge comes out clean.
- Cool on a wire rack and serve at room temperature.
Nutrition Facts : Calories 247.1, Fat 5.3, SaturatedFat 2.6, Cholesterol 60.1, Sodium 291.3, Carbohydrate 44.7, Fiber 1, Sugar 35.9, Protein 6.5
BOB'S PINEAPPLE PIE
A wonderful double-crust pie that is my husband's all-time favorite.
Provided by pvf
Categories Desserts Pies Custard and Cream Pie Recipes Pineapple Pie
Time 1h
Yield 12
Number Of Ingredients 6
Steps:
- Dissolve the cornstarch in 1/4 cup of the reserved pineapple juice. Combine the drained pineapple, sugar, salt, egg yolks, cornstarch mixture, and 1 cup of the reserved pineapple juice in a large saucepan. Cook and stir over medium heat just until the mixture has thickened slightly and turned shiny. Do not boil. Remove from heat, and cool 15 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Line a 10-inch pie plate with half of the pastry. Pour the cooled pineapple mixture into the crust. Top with second crust, and seal and crimp the edge. Use a fork to poke holes in the top crust in a few places.
- Bake in preheated oven until the crust is golden brown, about 35 to 40 minutes. Cool before serving.
Nutrition Facts : Calories 367.3 calories, Carbohydrate 59.1 g, Cholesterol 68.3 mg, Fat 13.8 g, Fiber 2.1 g, Protein 3.5 g, SaturatedFat 3.6 g, Sodium 244.3 mg, Sugar 38.6 g
FRANGIPANI PIE
An Aussie version of Pineapple Cream Pie, this beautiful dessert pays tribute to the gorgeously aromatic white-&-gold tropical frangipani flower. I love coconut, so I've jazzed up this Golden Circle recipe with coconut milk and shredded coconut...mmmm! I use a simple biscuit crumb crust, but any favourite pastry shell will do. The time for the preparation of the shell is not included.
Provided by catxx
Categories Pie
Time 35m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 180 degrees C.
- Pineapple Layer: Pour the crushed pineapple into saucepan, add cornflour and bring to boil stirring constantly.
- Cook for 1 min then remove from heat.
- Quickly stir in egg yolks and put mix aside to cool.
- Coconut Cream Layer: Heat the milk and sugar in a saucepan over gentle heat until sugar is dissolved.
- Add the cornflour/water mix, stirring constantly until mixture thickens and boils.
- Remove from the heat, then add the shredded coconut, butter/marg.
- and vanilla.
- Set aside to cool.
- Meringue: Whip the egg whites until light and fluffy.
- Gradually add the sugar, beating well with each addition until the sugar is dissolved.
- Assembly: Spoon half the coconut cream mix into the pie shell.
- Add the pineapple mixture, then the remaining coconut cream.
- Top with the meringue mix.
- Bake for 15 minutes or until the meringue is golden and cooked.
CONTEST-WINNING GLAZED PINEAPPLE PIE
Just for fun, I enter my favorite pie recipes in area contests and fairs. This one is a guaranteed winner. It's so pretty with a golden crust and drizzles of glaze. Plus, the coconut adds a tropical accent to the tangy pineapple inside.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or refrigerate for another use); set pineapple aside. Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Sprinkle with coconut., In a small bowl, combine the sugar, flour, salt, lemon juice, butter and pineapple. Spread over coconut. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut sits in pastry. Add decorative cutouts if desired., Cover edges loosely with foil. Bake at 400° for 30 minutes. Remove foil; bake 5-10 minutes longer or until crust is golden brown and filling is bubbly., In a small bowl, combine the confectioners' sugar, extract and enough of the reserved pineapple juice to achieve glaze consistency. Drizzle over warm pie. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 480 calories, Fat 19g fat (10g saturated fat), Cholesterol 14mg cholesterol, Sodium 312mg sodium, Carbohydrate 77g carbohydrate (45g sugars, Fiber 1g fiber), Protein 3g protein.
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