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
ISLAND PIE
I really do not know why it's called Island Pie. My son calls this one souped up banana pudding. It's something I make for our 4th of July celebration. It's always a big hit! I hope your friends and family enjoy this one as much as mine does.
Provided by Debbie Hallmark @DebbieHallmark
Categories Other Desserts
Number Of Ingredients 11
Steps:
- Crush vanilla wafers and mix with melted butter. Pat in bottom of 9 X 13 pan and top with bananas that have been dredged in lemon juice.
- Mix cream cheese with confectioner's sugar and vanilla until smooth and fluffy. Spread a little over ½ of mixture over bananas. Top with crushed pineapple.
- Mix the remaining cream cheese mixture with an 8 oz tube of cool whip. Spread a generous amount of mixture over pineapples.
- Top with strawberries and blueberries. Mix more cool whip and toasted nuts in what you have left of the cream cheese mix and top the pie off with this.
- Want to make it extra pretty? Garnish it with more Strawberries and Blueberries. Keep this one chilled until you are ready to serve it. Enjoy!
ISLAND PINEAPPLE PIE WITH COCONUT CHANTILLY CREAM
Steps:
- For the crust, in the bowl of a food processor pulse together the flour, sugar, and salt. Add the butter and shortening and pulse until mixture is crumbly with some medium-sized pieces of butter still visible. Add the lesser amount of water and pulse until mixture begins to clump together. (Add more water if necessary). Gather dough into a ball, divide in half, and wrap in plastic. Flatten dough into a disks and regrigerate at least 30 minutes. Roll out one section of dough into a cirlcle large enough to fit a 9 inch pie plate. Ease dough into pie plate and refrigerate until filling is ready. For pie filling, drain pineapple, reserving 1 1/3 cups juice. Set pineapple aside. In a large saucepan, combine the sugar, cornstarch, and salt. Slowly whisk in the reserved pineapple juice until smooth. Bring the mixture to a boil over low heat, stirring constantly, and simmer 1 minute. Remove from heat. Stir in the butter until melted and then stir in the pineapple, coconut, orange zest, lemon juice, orange juice, and coconut extract. Cool to room temperature and stir in the macadamia nuts. Pre-heat oven to 400 degrees. Roll out top crust. Place cooled filling in the crust-lined pie plate and carefully apply the top crust. Crimp edges and make several slits in the top of the crust. Bake for 40 to 45 minutes until top is golden. For the coconut chantilly cream: Place coconut on a baking sheet and cook for 5 to 9 minutes, stirring well after every 2 minutes, until coconut is evenly browned. Cool completely. In a medium bowl of an electric mixer, beat cream, sugar, and coconut extract on high speed until soft peaks form. Stir in 1/2 cup of the toasted coconut. Serve pie slices topped with dollops of the coconut chantilly cream. Garnish top of pie with remaining 1/4 cup toasted coconut.
ISLAND PINEAPPLE PIE
This is a refreshingly light pie that will definitely caress your sweet tooth!
Provided by Phyllis Carnes @Phyllis_in_the_Mills
Categories Pies
Number Of Ingredients 6
Steps:
- Combine pineapple and mandarin oranges.
- Add dry pudding and lemon juice.
- Fold in Cool Whip.
- Add mixture to crust.
- Chill and serve.
CREAMY PINEAPPLE PIE
Creamy Pineapple Pie is a light and refreshing dessert that's quick to make and impressive to serve. This is one of our favorite ways to complete a summer meal. -Sharon Bickett, Chester, South Carolina
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 367 calories, Fat 14g fat (9g saturated fat), Cholesterol 17mg cholesterol, Sodium 185mg sodium, Carbohydrate 54g carbohydrate (46g sugars, Fiber 1g fiber), Protein 5g protein.
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
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