Crustless Pineapple Pie Food

CRUSTLESS PINEAPPLE PIE

Steps:

• Preheat oven to 350 degrees F. Coat a 9-inch deep dish pie plate with cooking spray.
• In a blender, combine milk, sugar, pancake mix, margarine, eggs, and vanilla. Cover and process until smooth. Evenly spoon pineapple into pie plate. Pour batter over pineapple.
• Bake 40 to 45 minutes, or until a toothpick inserted in center comes out clean. Let cool, then garnish with whipped topping if desired.

CRUSTLESS PINEAPPLE PIE

Steps:

• ) Pre-heat the oven to 180 deg C (350 deg F) - spray a deep oven pie dish with cooking oil.
• ) Combine the Milk, Sugar, Pancake Mix, Butter, Eggs and Vanilla Essence in a medium mixing bowl - beat until smooth - stir in the drained Pineapple.
• ) Pour into the prepared oven dish and bake 45 minutes - cover with aluminum foil (to prevent too much browning) , increase the oven heat to 200 deg C (400 deg F) - bake a further 10 minutes or until the center of the pie is set - remove from the oven and leave to cool and set completely
• ) Serve with whipped cream (optional)

CREAMY PINEAPPLE PIE

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.

CONTEST-WINNING GLAZED PINEAPPLE PIE

Steps:

• Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or refrigerate for another use); set pineapple aside. Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Sprinkle with coconut., In a small bowl, combine the sugar, flour, salt, lemon juice, butter and pineapple. Spread over coconut. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut sits in pastry. Add decorative cutouts if desired., Cover edges loosely with foil. Bake at 400° for 30 minutes. Remove foil; bake 5-10 minutes longer or until crust is golden brown and filling is bubbly., In a small bowl, combine the confectioners' sugar, extract and enough of the reserved pineapple juice to achieve glaze consistency. Drizzle over warm pie. Cool on a wire rack. Store in the refrigerator.

NO CRUST PINEAPPLE PIE

Steps:

• In blender, combine first 6 ingredients.
• Process until smooth.
• Spoon pineapple over the bottom of a greased deep-dish 9 inch pie plate.
• Pour batter over pineapple.
• Bake at 350* for 45 minutes, or until knife comes out clean.

CRUSTLESS FRENCH APPLE PIE

Steps:

• Coat a 10-in. pie plate with cooking spray. In a bowl, combine apples, cinnamon and nutmeg; place in pie plate. , In a bowl, beat the sugar, milk, baking mix and egg whites until smooth. Pour over apples. Combine topping ingredients in a bowl until crumbly. Sprinkle over pie. , Bake at 325° for 70-75 minutes or until a knife inserted in the center comes out clean. Cool.

CREAMY PINA COLADA PIE

Steps:

• In a large bowl, combine first three ingredients until smooth. Fold in pineapple, coconut and nuts. Divide and pour mixture into prepared crusts. Refrigerate, covered, until firm, at least 4 hours. If desired, serve with additional whipped topping and cherries.

SUGAR-FREE PINEAPPLE PIE

Steps:

• Combine crumbs and butter; press into bottom and up the sides of a 9-in. pie plate. Bake at 350° for 8-10 minutes; cool. In a bowl, combine pudding mix and sour cream; mix well. Stir in pineapple and sweetener. Spread into crust. Chill at least 3 hours.

PINEAPPLE CRUSTLESS PIE

Steps:

• 1. ***If your pineapple juice doesn't equal 1 cup then make up the difference by adding milk.
• 2. Preheat oven to 350 degrees. Butter deep dish pie pan.
• 3. Throw everything into a blender and blend for 45 seconds on high. If you like coconut it is a perfect addition add half a cup before blending.
• 4. Pour into buttered pie pan. If you added coconut, sprinkle a little on the top.

PINEAPPLE PIE III

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a medium saucepan combine sugar, cornstarch, pineapple with juice, and lemon juice. Cook over medium heat, stirring constantly until thickened, then allow to boil 1 minute.
• Cool slightly and pour mixture into pastry-lined pie pan. Cover with top crust and seal. Make a few steam vents in crust, then brush with milk and sprinkle with sugar. Place in preheated oven and bake for 35 minutes. Serve chilled or at room temperature.

PINEAPPLE PIE I

Steps:

• In a small bowl, mix sugar and flour. Stir in coconut.
• In a larger bowl, beat eggs lightly. Mix in pineapple, and then coconut mixture. Add melted butter, and mix well. Pour filling into deep dish pie crust.
• Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes.

PINEAPPLE PIE

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.