Paulines Pineapple Pie Recipes

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.

Steps:

• Beat together all ingredients.
• Pour into unbaked pie shell and bake 50 minutes in 350 degree oven or until it sets and is brown.

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.

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:

• Preheat oven to 325. In a large saucepan, combine sugar and cornstarch. In a medium bowl, combine milk and eggs; stir into sugar mixture. Stir in pineapple. Cook over medium heat, stirring constantly with a wire whisk, until mixture comes to a boil. Boil for 3 minutes, stirring constantly. Remove from heat; stir in butter and vanilla. Pour egg mixture into prepared pie crust. Using the back of a spoon, spread meringue over hot filling, sealing to edge of the pie crust. Bake for 23 minutes. Cool completely on a wire rack. Store in refrigerator.

Steps:

• In a heavy saucepan mix together the pineapple, undrained and the sugar and cornstarch.
• Bring to a boil over medium heat.
• Boil for 2 minutes, stirring constantly.
• Add the butter, stir until melted.
• Remove from heat, cool to room temperature while oven is preheating to 425°F and prepare the pie crust in a 9-inch pan.
• Put the cooled filling into the prepared pie crust.
• Cover with top crust, seal the edges and cut a couple vents in the top crust.
• Place in oven.
• Bake at 425°F for 35 minutes.

Steps:

• Heat the pineapple in a saucepan.
• Mix in the custard, 1 cup of sugar and the salt.
• Cook until thick stirring constantly.
• Remove from heat.
• Add the butter and mix in.
• Cool.
• Base: Cream the butter and suagar together and add egg yolks.
• Add sifted dry ingredients.
• Stir well.
• Roll out pastry and place into a large 13"x9" pan.
• Bake 20-25 minutes or until brown in a 350 deg F oven.
• Remove from oven and pour the pineapple mixture on top.
• Beat the egg whites in a separate bowl until frothy, add cream of tartar and sugar.
• Beat until stiff.
• Add to top of pineapple pie and bake until lightly browned in a 375 deg F oven.

Steps:

• For each serving, lay a pork chop on a large square of heavy-duty aluminum foil.
• Top each chop with the onion, green pepper, and pineapple slices.
• Drizzle with the teriyaki sauce.
• Top with the margarine and sprinkle generously with salt and pepper.
• Wrap tightly in the foil, rolling ends to completely seal the package. Freeze or refrigerate.
• When ready to eat, place packages directly in coals for 15 to 20 minutes. Check to see if the pork chop is cooked through; rewrap and cook a little longer, if necessary.
• Or put in oven for 45min on 400 degrees.

Steps:

• Combine crushed pineapple, sugar, cornstarch and salt in saucepan.
• Cook, stirring, until thickened and clear.
• Stir in butter and lemon juice.
• Cool slightly.
• Pour filling into unbaked 9-inch pastry shell.
• Cut remaining pastry into 1-inch wide strips for lattice top.
• Weave strips crisscross over pie to make lattice top.
• Pinch edges.
• Bake at 400°F., 25 to 30 minutes or until lightly golden brown.