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
PARADISE PINEAPPLE PIE
This recipe is so easy and always a hit! With the tropical flavor of pineapple and coconut, it's a refreshing summertime favorite. A great go to recipe when your short on time too.
Provided by Nelda Driggs
Categories Fruit Desserts
Time 15m
Number Of Ingredients 6
Steps:
- 1. Combine first four ingredients; pour into graham cracker crusts; top with toasted coconut; chill for at least 1 hour. Makes 2 pies.
PINEAPPLE PARADISE
Steps:
- In a small saucepan over medium heat, stir together the sugar with 1/2 cup water and the ginger slices. Bring to a simmer to dissolve the sugar, then remove from the heat and allow to cool to room temperature.
- In a large pitcher, stir together the ginger simple syrup, pineapple juice and seltzer. Pour into ice-filled glasses and add 1 1/2 ounces of rum to each glass, if using. Garnish each with a pineapple chunk.
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.
PARADISE PINEAPPLE PIE
This quick-to-fix recipe makes two yummy pies that will be a hit at any carry-in dinner. Lemon juice and crushed pineapple flavor the fluffy filling that's topped with a sprinkling of coconut. I like garnish with a sprig of mint. -Bonnie Baumgardner Sylva, North Carolina
Provided by Allrecipes Member
Time 20m
Yield 12
Number Of Ingredients 6
Steps:
- Place the milk in a bowl; fold in whipped topping. Add pineapple and lemon juice; stir for 2 minutes or until slightly thickened. Pour into crusts. Sprinkle with coconut. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 392 calories, Carbohydrate 53.9 g, Cholesterol 11.1 mg, Fat 18.8 g, Fiber 1.4 g, Protein 4.5 g, SaturatedFat 11 g, Sodium 228.8 mg, Sugar 44.3 g
COOL AND CREAMY PINEAPPLE PARADISE DESSERT
I made this for the first time over Memorial Day weekend since my husband was having a craving for pineapple. I took a few other recipes, changed them up and combined them to come up with this one. My husband loved it! The crust seemed dry after I baked it but when the pudding mixture sat in it overnight, it got soft and delicious. Use low-fat or nonfat ingredients to get a delicious dessert without all the guilt! You can also add other fruit to switch it up a little. I think next time I'll add mandarin oranges and cherries along with the pineapple. (Plan ahead because this needs at least 1 hour to chill but I wasn't sure exactly how to input that into the total cook time. It took about a half hour to prepare with 1 hour chill time.) (The pictures are of the dessert before I added the whipped topping)
Provided by PSU Lioness
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375.
- Put the graham crackers into a food processor and pulse until they are reduced to fine crumbs (or use 2 1/2 c premade graham cracker crumbs but I couldn't find a low-fat variety).
- Add the sugar and melted butter to the crumbs. Pulse until everything is combined, taking care to scrape the sides often so it all gets mixed together.
- Press the mixture into the bottom of a 9x13" glass baking dish.
- Bake for 10 minutes.
- Remove from oven and allow to cool on a rack until you are able to touch the dish (about 10-15 minutes). You can also shut the oven off now.
- In a large bowl, mix the yogurt and pudding. You can use a hand mixer if necessary.
- Pour the pudding mix into the graham cracker crust and spread evenly.
- Top the pudding with the pineapple chunks.
- Top the pineapple chunks with the thawed Cool Whip topping.
- Cover and allow to chill in refrigerator until serving, at least 1 hour.
Nutrition Facts : Calories 255.3, Fat 11.6, SaturatedFat 8.2, Cholesterol 22.5, Sodium 136.3, Carbohydrate 33.2, Fiber 0.8, Sugar 32, Protein 6
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