Strawberry Pineapple Cream Pie Recipes

Steps:

• 1. Preheat oven to 425 degree F. In a bowl, combine sliced strawberries, well drained pineapple, salt, corn starch, sugar and lemon juice.
• 2. Evenly spread strawberry mixture into pie shell.
• 3. Bake for 50 minutes, I place foil on top about half way through. While pie is baking, mix the corn syrup and food coloring.
• 4. When pie comes out of oven. Drizzle with the syrup. Cool on rack and chill until ready to serve. I always serve with a scoop of vanilla bean ice cream.

Steps:

• Place pineapple and strawberries in a food processor; cover and process until smooth. Transfer to a saucepan. Stir in the tapioca, egg yolks and 3/4 cup sugar; let stand for 5 minutes., Cook and stir over medium heat until mixture comes to a full boil. Remove from the heat; stir in 1/2 teaspoon extract and food coloring if desired. Pour into pastry shell; refrigerate for 1 hour., In a small bowl, beat cream until it begins to thicken. Add remaining sugar and extract; beat until stiff peaks form. Spread over top of pie. Refrigerate for at least 4 hours or until set.

Steps:

• 1. If using a ready to bake crust, bake as directed and let cool. In a bowl mix together cream cheese, diced strawberries, crushed pineapple, gelatin and condensed milk, until well blended.
• 2. Pour into pie shell, place sliced strawberries on top ( optional) and chill in fridge for 3+ hours

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.

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.

Steps:

• Prebake your pie crust and have cooled.
• In a saucepot place the whole milk, and vanilla pudding mix (not instant), and cook until thick , following package directions.
• Cool slightly without stirring.
• Add well drained crushed pineapple.
• Add in vanilla.
• Whip the heavy cream until stiff, and fold in the cooled pudding mixture.
• Spread into the cooled pie shell.
• Chill until set.
• In a saucepot place the 1/2 cup berries and water.
• Cook about two minutes, then remove and sieve.
• Place back into saucepot.
• Combine the sugar and cornstarch with the juices or puree in the saucepot.
• Over low heat, stirring until thick and clear.
• Add food colouring if desired to make a nice red.
• Remove from heat.
• Slice the 2 1/2 cups berries in half.
• Place in a nice circular pattern berries cut side up onto the chilled pie.
• Spoon the glaze over all the berries to glaze fruit.
• Chill now for several hours.
• Serve with additional whipped heavy cream.

Steps:

• For the crust: In the bowl of a food processor, pulse the wafer cookies, macadamia nuts, granulated sugar and salt together until the mixture forms fine crumbs. Add the melted butter and pulse until the mixture is evenly combined.
• Press the crust into a 9-inch pie plate and transfer to the freezer until firm (at least 1 hour and up to overnight).
• For the filling: In a medium pot, heat the coconut milk and whole milk together over medium heat. In a small bowl, whisk the granulated sugar, cornstarch, salt, egg and egg yolk to combine. When the milk mixture comes to a simmer, pour about 1/4 of it into the sugar/egg mixture, whisking constantly.
• Return this mixture to the pot and continue to cook over medium-low heat until the mixture thickens and large bubbles pop up from the center of the pot, 3 to 5 minutes.
• Remove the pot from the heat and stir in the butter, vanilla and shredded coconut. Pour the mixture into the frozen pie crust, cover directly with plastic wrap and refrigerate to cool completely.
• For the toppings: In a medium pot, stir together the crushed pineapple, light brown sugar, cornstarch and salt to combine. Cook over medium heat, stirring constantly, until the mixture thickens, 3 to 4 minutes. Cool completely, then pour on top of the chilled pie. Sprinkle the macadamia nuts in an even layer on top of the pie. (The pie can be made up to this point 24 hours ahead of time.)
• When ready to serve, toss the strawberries and honey together in a medium bowl. Arrange in an even layer on top of the pie. Serve slices with whipped cream.

Steps:

• Crush 26 wafers; mix with butter until blended. Press onto bottom of 9-inch pie plate. Stand remaining wafers around edge of pie plate.
• Beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in 1 cup COOL WHIP and pineapple; spread over crust.
• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice; stir until melted. Stir in strawberries. Refrigerate 5 min. or until slightly thickened; spoon over cream cheese layer. Refrigerate 4 hours or until firm. Top with remaining COOL WHIP.

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.

Steps:

• Cover bottom of pie shell with nuts if desired; set aside. In a large saucepan, combine the sugar, cornstarch, flour and salt; gradually stir in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat and stir a small amount into egg; return all to the saucepan. Cook and stir until almost bubbly. Reduce heat; cook and stir 1-2 minutes more (do not boil). Remove from the heat; stir in vanilla and almond extract if desired. Cool to room temperature. Whip cream; fold into filling. Pour into pie shell. Chill for at least 2 hours. , About 2 hours before serving, prepare glaze. Combine crushed strawberries and water in a large saucepan; cook for 2 minutes. Combine sugar and cornstarch; gradually stir into the berries. Cook until thick and clear, stirring constantly. Strain. Cool for 20 minutes. , Meanwhile, arrange berry halves over filling; pour glaze evenly over berries. Refrigerate for at least 1 hour. Garnish with whipped cream if desired.