Pineapple Cream Pie Recipes
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 CREAM PIE
My mother-in-law's pineapple pie was a favorite with the threshing crew. A nice, big slice of it made the harvest work more enjoyable. Now, I make Theresa's trademark pie to remember her.-Elaine Salonek, Waverly, MN
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 20
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.
Nutrition Facts : Calories 416 calories, Fat 16g fat (8g saturated fat), Cholesterol 101mg cholesterol, Sodium 343mg sodium, Carbohydrate 65g carbohydrate (48g sugars, Fiber 1g fiber), Protein 6g protein.
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
PINEAPPLE DREAM PIE
Quick and simple dessert that tastes even better the next day or even from the freezer.
Provided by Joshua Peters
Categories Desserts Pies No-Bake Pie Recipes
Time 2h10m
Yield 8
Number Of Ingredients 6
Steps:
- Mix cream cheese and sugar in a bowl until well combined; fold in whipped topping, pecans, and pineapple.
- Smooth pineapple mixture into pie crust; chill until mixture has solidified, at least 2 hours.
Nutrition Facts : Calories 425.2 calories, Carbohydrate 36 g, Cholesterol 30.8 mg, Fat 30.6 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 11.6 g, Sodium 257.3 mg, Sugar 25.6 g
PINEAPPLE SOUR CREAM PIE
This is a refreshing and different sort of pie.
Provided by Carol
Categories Desserts Pies Custard and Cream Pie Recipes Pineapple Pie
Time 2h20m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Separate the eggs.
- Combine 3/4 cup white sugar, flour, salt, crushed pineapple, sour cream, and lemon juice in a saucepan. Cook over medium heat, stirring frequently, until the mixture is thick and bubbly. Gradually pour the cooked pineapple mixture into the beaten egg yolks, whisking constantly; return mixture to the saucepan. Continue to cook, stirring constantly, for 2 to 3 minutes longer. Remove from heat and let cool.
- Beat egg whites, vanilla and cream of tartar until soft peaks form. Gradually stir in the remaining 1/3 cup sugar and continue to beat egg whites until stiff and glossy.
- Spoon cooled filling into graham wafer crust and top with the meringue. Bake in preheated oven for 12 minutes or until golden. Let pie cool and serve.
Nutrition Facts : Calories 387.9 calories, Carbohydrate 59.4 g, Cholesterol 82.4 mg, Fat 15.4 g, Fiber 1 g, Protein 5.2 g, SaturatedFat 5.9 g, Sodium 358.1 mg, Sugar 46.4 g
ROSIE'S PINEAPPLE CREAM PIE
Rosie was my grandmother. It was a long time favorite we thought was lost for the past 20 years. Found her recipe by accident last year. What a way to remember her and it's now a favorite of the next generation. I made up the prep/cook time since I never timed it. NOTE: Do not use fresh pineapple in this recipe. Fresh pineapple has much more acid than canned pineapple and the pie filling will not stay firm. Hope you enjoy the pie (It's still my favorite!)
Provided by Satisfied Kris
Categories Pie
Time 17m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Stir the milk, flour, salt, egg yolks and sugar on the stove until it thickens.
- Take off heat and add pineapple.
- Put in pie crust and let cool in refrigerator.
- Serve with whipped topping.
CRUSHED PINEAPPLE SOUR CREAM PIE
This is a quick and easy no-bake pie. Garnish with whipped cream or whipped topping. You can use a prepared graham cracker crust, if you wish.
Provided by Diane H
Categories Desserts Pies No-Bake Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 5
Steps:
- In a large mixing bowl, combine pineapple, dry pudding mix, and sugar. Stir well, then add sour cream. Beat on low speed for 2 minutes.
- Pour mixture into prepared pie shell. Chill before serving. Garnish as desired.
Nutrition Facts : Calories 216.5 calories, Carbohydrate 27.9 g, Cholesterol 12.6 mg, Fat 11.3 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 5.4 g, Sodium 293.9 mg, Sugar 17.1 g
CREAM CHEESE PINEAPPLE PIE
This is not only easy, I always have all the ingredients on-hand. Which means it's easy to quick whip up if I find out I've got to go somewhere or people are coming over last minute. I've not done this yet, but I'm thinking it could easily be made in mini graham cracker tart shells for an easy finger food dessert. The taste is light, yet sweet, and perfect for dessert on a hot summer day. Cooking time is an estimate of how long it should take to chill completely in the refrigerator.
Provided by Felix4067
Categories Pie
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl, blend cream cheese and sugar until smooth.
- Blend in whipped topping on low speed until smooth.
- Fold in crushed pineapple.
- Pour into pie crust and refrigerate until set.
Nutrition Facts : Calories 538.9, Fat 31.8, SaturatedFat 14.9, Cholesterol 72, Sodium 401.9, Carbohydrate 61, Fiber 1.2, Sugar 47.2, Protein 5.5
PINEAPPLE CREAM PIE
This is my Favorite pie. It is adapted from my mothers old recipe.The amount of milk is aprox. You just add enough to equal 3 Cups of liquid, and don't worry if it curdles a little when you add the pineapple juice.it doesn't hurt a thing. Note: This works well as a pudding as well.
Provided by Mike Hinch
Categories Pie
Time 30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix sugar,salt,cornstarch and flour well.
- Place reserved pineapple juice in measuring cup and add milk to equal 3 cups liquid.
- Add to dry ingredients slowly.
- Bring to a boil and allow to boil about 2 minutes.
- Add some of hot liquid to egg yokes mix well and return to pot.
- Boil another 2 minutes.
- Remove from heat and add pineapple, vanilla and butter mix well.
- Allow to cool about 5 minutes and pour into crust.
- Serve as is or with whipped cream.
Nutrition Facts : Calories 204.3, Fat 7.2, SaturatedFat 4.1, Cholesterol 80.6, Sodium 211.8, Carbohydrate 31.8, Fiber 0.5, Sugar 23.9, Protein 3.8
PINEAPPLE CREAM PIE
Make and share this Pineapple Cream Pie recipe from Food.com.
Provided by Jennifer Dawn
Categories Pie
Time 20m
Yield 1 pie
Number Of Ingredients 5
Steps:
- Beat cream cheese until fluffy.
- Beat in sweetened condensed milk.
- Stir in pineapple and pecans.
- Pour mixture into pie crust.
- Refrigerate for several hours.
- Garnish with whipped cream.
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PINEAPPLE CREAM PIE RECIPE - PILLSBURY.COM
From pillsbury.com
4/5 (8)Category DessertServings 8Total Time 3 hrs
- Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes. Reduce oven temperature to 350°F.
- Meanwhile, in 2-quart saucepan, beat milk and cornstarch with whisk until dissolved. Beat in egg yolks and 3/4 cup sugar until blended. Cook over medium-low heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly. Remove from heat. Stir in pineapple, butter and vanilla. Pour into cooled baked shell.
- To make meringue topping, in medium bowl, beat egg whites with electric mixer on medium speed until soft peaks form. Slowly add 1/4 cup sugar, 1 tablespoon at a time, beating on high speed until mixture forms stiff glossy peaks. Immediately spread meringue onto hot filling, spreading to edge. Sprinkle coconut over meringue. Bake at 350°F 10 to 12 minutes or until golden brown. Refrigerate until set, about 2 hours. Cover and refrigerate any remaining pie.
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