No Bake Pineapple Cream Pie Recipe 455

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.

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:

• 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 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:

• 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.