BOB'S PINEAPPLE PIE
A wonderful double-crust pie that is my husband's all-time favorite.
Provided by pvf
Categories Desserts Pies Custard and Cream Pie Recipes Pineapple Pie
Time 1h
Yield 12
Number Of Ingredients 6
Steps:
- Dissolve the cornstarch in 1/4 cup of the reserved pineapple juice. Combine the drained pineapple, sugar, salt, egg yolks, cornstarch mixture, and 1 cup of the reserved pineapple juice in a large saucepan. Cook and stir over medium heat just until the mixture has thickened slightly and turned shiny. Do not boil. Remove from heat, and cool 15 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Line a 10-inch pie plate with half of the pastry. Pour the cooled pineapple mixture into the crust. Top with second crust, and seal and crimp the edge. Use a fork to poke holes in the top crust in a few places.
- Bake in preheated oven until the crust is golden brown, about 35 to 40 minutes. Cool before serving.
Nutrition Facts : Calories 367.3 calories, Carbohydrate 59.1 g, Cholesterol 68.3 mg, Fat 13.8 g, Fiber 2.1 g, Protein 3.5 g, SaturatedFat 3.6 g, Sodium 244.3 mg, Sugar 38.6 g
PINEAPPLE PIE
Make and share this Pineapple Pie recipe from Food.com.
Provided by Grandpa and Grandma
Categories Pie
Time 1h5m
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 5
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.
PINEAPPLE PIE FROM BARBADOS
This is how it is made in Barbados. The recipe is from totallybarbados.com. It is a great pie. It is sweet enough to be dessert, but with no sugar besides that in the crust and the fructose in the pineapple, it is good for those who don't like supersweet desserts. I used nonfat cream cheese for my own sake; please go ahead and use regular cream cheese if you prefer.
Provided by Debbie R.
Categories Pie
Time 15m
Yield 1 pie
Number Of Ingredients 4
Steps:
- Drain pineapple chunks - keep syrup, add water if necessary to make one cup.
- Heat syrup and add gelatine, stir till dissolved - divide in half. Keep one half in the pot.
- To the half in the pot, add cream cheese. Stir over heat till melted and smooth. Pour into graham cracker crust. Chill until firm.
- Once firm, place pineapple chunks on top, and pour on remainder of syrup to glaze. Keep pie chilled.
- ALTERNATE METHOD: I had a problem with getting the syrup evenly distributed, and I think that the next time I make this, I will mix the pineapple chunks with the syrup (that's been left at room temp) and put it on as a mixture once the pie is firm. Just use a little gentleness when you're putting the pineapple on top.
- ALTERNATE CRUSTS: Digestive biscuits, Marie biscuits, cornflakes or rice krispies can be substituted for the crust Zaar has several variations of a graham cracker crust available; use one of these to make the crust if you don't like premade crusts or as a template for using the other things mentioned.
PINEAPPLE POSY PIE
Make and share this Pineapple Posy Pie recipe from Food.com.
Provided by Tonkcats
Categories Pie
Yield 1-9 inch
Number Of Ingredients 13
Steps:
- Soften gelatin in water at least 5 minutes.
- Simmer pineapple juice in a saucepan over low heat until it is reduced to 1/2 cup. Cool.
- Beat egg yolks into pineapple juice. Stir in gelatin and 1/2 cup sugar.
- Place pineapple mixture in the top of a double boiler. Cook for 10 minutes, stirring often.
- Remove from heat. Stir in salt and orange peel.
- Chill until mixture thickens, but do not let it set. It usually takes about 45 minutes.
- Beat egg whites until frothy, then gradually add 1/4 cup sugar while continuing to heat. Beat until stiff peaks form.
- Fold in whipped cream.
- Fold egg white mixture into pineapple mixture, and spoon filling into cool pie shell. Chill.
- Garnish with 6 pineapple flowers made by arranging 5 pineapple tidbits around a maraschino cherry center.
Nutrition Facts : Calories 1914.2, Fat 82.1, SaturatedFat 43.8, Cholesterol 881.5, Sodium 1065.7, Carbohydrate 265.8, Fiber 3.8, Sugar 247.1, Protein 36.9
BOB'S PINEAPPLE PIE
A wonderful double-crust pie that is my husband's all-time favorite.
Provided by pvf
Categories Pineapple Pie
Time 1h
Yield 12
Number Of Ingredients 6
Steps:
- Dissolve the cornstarch in 1/4 cup of the reserved pineapple juice. Combine the drained pineapple, sugar, salt, egg yolks, cornstarch mixture, and 1 cup of the reserved pineapple juice in a large saucepan. Cook and stir over medium heat just until the mixture has thickened slightly and turned shiny. Do not boil. Remove from heat, and cool 15 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Line a 10-inch pie plate with half of the pastry. Pour the cooled pineapple mixture into the crust. Top with second crust, and seal and crimp the edge. Use a fork to poke holes in the top crust in a few places.
- Bake in preheated oven until the crust is golden brown, about 35 to 40 minutes. Cool before serving.
Nutrition Facts : Calories 367.3 calories, Carbohydrate 59.1 g, Cholesterol 68.3 mg, Fat 13.8 g, Fiber 2.1 g, Protein 3.5 g, SaturatedFat 3.6 g, Sodium 244.3 mg, Sugar 38.6 g
BOB'S PINEAPPLE PIE
A wonderful double-crust pie that is my husband's all-time favorite.
Provided by pvf
Categories Pineapple Pie
Time 1h
Yield 12
Number Of Ingredients 6
Steps:
- Dissolve the cornstarch in 1/4 cup of the reserved pineapple juice. Combine the drained pineapple, sugar, salt, egg yolks, cornstarch mixture, and 1 cup of the reserved pineapple juice in a large saucepan. Cook and stir over medium heat just until the mixture has thickened slightly and turned shiny. Do not boil. Remove from heat, and cool 15 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Line a 10-inch pie plate with half of the pastry. Pour the cooled pineapple mixture into the crust. Top with second crust, and seal and crimp the edge. Use a fork to poke holes in the top crust in a few places.
- Bake in preheated oven until the crust is golden brown, about 35 to 40 minutes. Cool before serving.
Nutrition Facts : Calories 367.3 calories, Carbohydrate 59.1 g, Cholesterol 68.3 mg, Fat 13.8 g, Fiber 2.1 g, Protein 3.5 g, SaturatedFat 3.6 g, Sodium 244.3 mg, Sugar 38.6 g
BOB'S PEPPERMINT PIE
Make and share this Bob's Peppermint Pie recipe from Food.com.
Provided by coconutcream
Categories Pie
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Soften gelatin in water; set aside.
- Put half cup whipping cream in small saucepan with candy and cook over low heat until candy melts.
- Add gelatin; mix well.
- Let cool and fold in whipped cream.
- Pour into crust.
- Chill.
Nutrition Facts : Calories 615.4, Fat 41, SaturatedFat 20.8, Cholesterol 109.1, Sodium 297.6, Carbohydrate 59.6, Fiber 0.6, Sugar 32.3, Protein 4.5
BOB'S PINEAPPLE PIE
A wonderful double-crust pie that is my husband's all-time favorite.
Provided by pvf
Categories Pineapple Pie
Time 1h
Yield 12
Number Of Ingredients 6
Steps:
- Dissolve the cornstarch in 1/4 cup of the reserved pineapple juice. Combine the drained pineapple, sugar, salt, egg yolks, cornstarch mixture, and 1 cup of the reserved pineapple juice in a large saucepan. Cook and stir over medium heat just until the mixture has thickened slightly and turned shiny. Do not boil. Remove from heat, and cool 15 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Line a 10-inch pie plate with half of the pastry. Pour the cooled pineapple mixture into the crust. Top with second crust, and seal and crimp the edge. Use a fork to poke holes in the top crust in a few places.
- Bake in preheated oven until the crust is golden brown, about 35 to 40 minutes. Cool before serving.
Nutrition Facts : Calories 367.3 calories, Carbohydrate 59.1 g, Cholesterol 68.3 mg, Fat 13.8 g, Fiber 2.1 g, Protein 3.5 g, SaturatedFat 3.6 g, Sodium 244.3 mg, Sugar 38.6 g
BOB'S PINEAPPLE PIE
A wonderful double-crust pie that is my husband's all-time favorite.
Provided by pvf
Categories Pineapple Pie
Time 1h
Yield 12
Number Of Ingredients 6
Steps:
- Dissolve the cornstarch in 1/4 cup of the reserved pineapple juice. Combine the drained pineapple, sugar, salt, egg yolks, cornstarch mixture, and 1 cup of the reserved pineapple juice in a large saucepan. Cook and stir over medium heat just until the mixture has thickened slightly and turned shiny. Do not boil. Remove from heat, and cool 15 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Line a 10-inch pie plate with half of the pastry. Pour the cooled pineapple mixture into the crust. Top with second crust, and seal and crimp the edge. Use a fork to poke holes in the top crust in a few places.
- Bake in preheated oven until the crust is golden brown, about 35 to 40 minutes. Cool before serving.
Nutrition Facts : Calories 367.3 calories, Carbohydrate 59.1 g, Cholesterol 68.3 mg, Fat 13.8 g, Fiber 2.1 g, Protein 3.5 g, SaturatedFat 3.6 g, Sodium 244.3 mg, Sugar 38.6 g
PINEAPPLE PIE
I love this recipe because it is light but yet very tasteful. I received this from a friend of mine at work.
Provided by Melanie Murray
Categories Pie
Time 5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix crushed pineapple with the juice (do not drain), vanilla instant pudding, and sour cream.
- Blend well.
- Pour into pie crust.
- Top with extra creamy cool whip.
- Garnish with maraschino cherries.
- Chill 2 hours.
- YUMMY!
Nutrition Facts : Calories 327.9, Fat 13.5, SaturatedFat 5.1, Cholesterol 15.6, Sodium 501.4, Carbohydrate 51.2, Fiber 1, Sugar 42.5, Protein 2.2
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