Pineapple Blueberry Chess Pie Recipes

Steps:

• 1. Gather and prep ingredients (thaw pie shell; drain pineapple.)
• 2. Preheat oven to 350ºF. Place pie shell on rimmed baking sheet (the heavy-duty kind which will not warp in oven.)
• 3. In average mixing bowl, beat butter; add sugar and beat well.
• 4. Break eggs into small bowl; add eggs and flour to butter mixture; beat well.
• 5. Stir in drained pineapple and vanilla. (Photo is of the original recipe.)
• 6. Pour into thawed pie shell.
• 7. Bake, on rimmed baking sheet, at 350ºF for one hour. Allow to cool for at least one hour, then refrigerate for 2 hours before serving. Refrigerate leftovers.

Steps:

• Preheat oven to 350 degrees F (175 degrees C.)
• In a large bowl, combine sugar, cornmeal, flour and salt. Blend in eggs and vanilla. Stir in butter, coconut and pineapple. Pour filling into pie shell.
• Bake in the preheated oven for 60 minutes, or until filling is set. Cover with aluminum foil after 40 minutes. Cool on a wire rack.

Steps:

• Beat eggs, sugar, cornstarch, butter and vanilla together. Add pineapple, blend then add coconut, blend well. Pour into pie shell. Bake 30-40 minutes, at 325 degrees. until a knife inserted the the center pulls clean.
• For a more done crust prebake 10-15 minutes

Steps:

• Separate eggs.
• Combine sugar, flour and melted butter.
• Beat egg yolks.
• Add to sugar mixture, mixing with an electric mixer until well-mixed.
• Add drained pineapple and mix well.
• Beat egg whites until they form stiff peaks and fold into the mixture above.
• Pour into unbaked pie shells and bake at 300 degrees for 45-50 minutes.