PINEAPPLE MERINGUE PIE
One of my dad's favorite pastimes was making this pie. You never left his house without a pie or two to take home with you.-Lyn Benedict, Dexter, New Mexico
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a large saucepan, combine 1 cup sugar, cornstarch and salt. Stir in pineapple until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Gradually stir 1 cup hot filling 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 lemon juice. Keep warm., For meringue, in a bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Pour hot filling into crust. Spread meringue over hot filling, sealing edge to crust., Bake until meringue is golden brown, about 15 minutes. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before cutting. Refrigerate leftovers.
Nutrition Facts : Calories 383 calories, Fat 13g fat (8g saturated fat), Cholesterol 100mg cholesterol, Sodium 220mg sodium, Carbohydrate 63g carbohydrate (45g sugars, Fiber 1g fiber), Protein 5g protein.
PINEAPPLE MERINGUE PIE
This was my mother's favorite pie. My grandmother was sure to make one each time we went to visit her. Refrigerate any leftovers.
Provided by Albert Butchino
Categories Desserts Pies Custard and Cream Pie Recipes Pineapple Pie
Time 4h50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine 1 cup sugar, cornstarch, and salt in a large saucepan. Stir in pineapple and juice until blended. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from heat.
- Place egg yolks in a bowl and gradually stir in 1 cup of hot filling. Add to the mixture in the saucepan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat. Stir in lemon juice and keep warm.
- Beat egg whites and cream of tartar for meringue in a bowl until soft peaks form. Beat in remaining 6 tablespoons sugar gradually, 1 tablespoon at a time, on high speed, until stiff peaks form.
- Pour hot filling into the pastry shell. Spread meringue over the filling, sealing edges to crust.
- Bake in the preheated oven until meringue is golden brown, about 15 minutes. Cool on a wire rack for 1 hour; then refrigerate for at least 3 hours before cutting.
Nutrition Facts : Calories 328.8 calories, Carbohydrate 58.2 g, Cholesterol 69.8 mg, Fat 9.7 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 2.5 g, Sodium 185.5 mg, Sugar 44.7 g
MOM'S PINEAPPLE BREAD PUDDING
This was handed down from my mother. Our family would have this wonderful side dish every Christmas and Easter. It is so easy to make.
Provided by Denise Delong Beecher
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h10m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Arrange bread cubes in a 2-quart baking dish. Stir pineapple, melted butter, sugar, and eggs into bread until well mixed. Cover baking dish with aluminum foil.
- Bake until puffed and golden brown, about 1 hour.
Nutrition Facts : Calories 250.8 calories, Carbohydrate 35.3 g, Cholesterol 89.9 mg, Fat 11.4 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 6.5 g, Sodium 175.7 mg, Sugar 28.8 g
MERINGUE TOPPED PINEAPPLE DESSERT
Make and share this Meringue Topped Pineapple Dessert recipe from Food.com.
Provided by QueenJellyBean
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- For the crust, in a large bowl cream butter and sugar. Add egg yolks and sour cream, mix well. Combine flour and baking powder; gradually add to creamed mixture. Press into greased 13x9 baking pan; set aside.
- For the filling, in a small saucepan, combine the flour, egg yolks and pineapple. Cook and stir over medium heat until mixture reaches 160 degrees and coats the back of a metal spoon. Remove from the heat and add the vanilla. Pour over the crust and bake in a 350 degree oven for 30 minutes.
- For the topping, small mixing bowl, beat egg whites until soft peaks form. Gradually add powdered sugar and vanilla, beating until stiff peaks form. Spread over hot hot filling, sealing edges to the pan. Sprinkle with walnuts. Bake 15 minutes longer or until golden brown. Cool on wire rack for 1 hour and then refrigerate.
Nutrition Facts : Calories 295.6, Fat 16.9, SaturatedFat 8.9, Cholesterol 92.7, Sodium 128.5, Carbohydrate 31.7, Fiber 1, Sugar 14.3, Protein 5.1
LAYERED PINEAPPLE PUDDING
This recipe is exactly like an original homemade banana pudding except you use canned pineapple instead. When I was growing up this is what my Mother would make when we didn't have bananas at the house, my Daddy preferred it over banana pudding. It really is good!!!
Provided by Dachshund Lover
Categories Dessert
Time 50m
Yield 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Combine flour, salt and 1/2 cup of sugar in a medium saucepan- preferably non-stick (you can also use a double boiler).
- Add 3 eggs yolks and milk to the dry ingredients and combine together.
- Stirring constantly (a whisk works wonders), cook uncovered until thickened over medium heat.
- Remove from heat.
- Stir in vanilla extract.
- Spread a small amount of the custard (approximately 2 tablespoons) on the bottom of a 1 1/2 quart casserole.
- Add 1 layer of vanilla wafers and then 1 layer of drained pineapple (half of the can).
- Pour approximately 1/2 of the remaining custard over the pineapple.
- Repeat layer- vanilla wafers, pineapple, and ending with remaining custard.
- Beat egg whites until soft peaks form.
- Slowly add 1/4 cup sugar while continuing to beat until stiff peaks form.
- Carefully spoon the egg whites over the entire custard making sure to seal to edges.
- Bake 15-20 minutes until egg whites are lightly browned.
- Enjoy Warm!
- Refrigerate leftovers, unless it's like at my house and there are none!
Nutrition Facts : Calories 312.5, Fat 9, SaturatedFat 3, Cholesterol 85.4, Sodium 151, Carbohydrate 52.7, Fiber 1.1, Sugar 29.8, Protein 6.2
PINEAPPLE PUDDING PIE
I make this pie ahead of time so it can chill in the refrigerator before dinner. I sometimes make the crust from scratch but I recommend using a convenient store-bought crust when time is short.-Ron Gardner, Grand Haven, Michigan
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in pineapple. Pour into crust. Spread with whipped topping. Sprinkle with coconut. Cover and refrigerate.
Nutrition Facts : Calories 262 calories, Fat 11g fat (6g saturated fat), Cholesterol 6mg cholesterol, Sodium 329mg sodium, Carbohydrate 37g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.
PINEAPPLE PUDDING
"My husband and I have cut down considerably on fat and sugar, so I'm always on the lookout for dessert recipes like this one," says Ruth Vauthrin of Costa Mesa, California. With only four ingredients, the pudding is quick to prepare, too.
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a bowl, whisk the sour cream, pineapple and pudding mix until blended and thickened. Serve immediately with vanilla wafers. Refrigerate leftovers.
Nutrition Facts : Calories 159 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 274mg sodium, Carbohydrate 31g carbohydrate, Fiber 1g fiber), Protein 5g protein.
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- Place egg whites in clean mixing bowl and beat with electric mixer until soft peaks form (see post for more clarification on this). Add sugar. Beat again until stiff peaks form. Spread over top of pudding and take care to make sure the merginue touches the sides all around. Place in 350 oven until top is lightly browned, about 15 minutes.
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