Easy Pineapple Pie Food

PINEAPPLE CREAM PIE

Steps:

• In a medium bowl, mix together graham cracker crumbs, 1/4 cup white sugar, and melted butter. Press mixture firmly in bottom of a 9 inch pie plate. Bake at 375 degrees F (190 degrees C) for 6 to 8 minutes.
• Combine 2/3 cup white sugar, cornstarch, and salt in saucepan. Blend milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat, and stir in butter, vanilla, and pineapple. Pour into crust. Press plastic wrap over top of filling. Chill at least 2 hours.
• In a large mixing bowl, combine whipping cream, confectioners' sugar, and almond extract. Whip to stiff peaks and pipe or spoon onto pie. Serve immediately.

PINEAPPLE FLUFF PIE

Steps:

• In a large bowl, combine the pineapple and pudding mix until thickened; fold in the whipped topping. Spoon into crust. Refrigerate until serving.

NO-BAKE PINEAPPLE SOUR CREAM PIE

Steps:

• In a small bowl, combine the dry pudding mix and sour cream. Stir in pineapple. Spread into crust. Cover and refrigerate for 3 hours or until set. Serve with whipped cream if desired.

PINEAPPLE PIE

Steps:

• Combine the flour, sugar, and salt in a large bowl. Add the butter to the flour mixture. With the help of a fork, mix until the texture resembles coarse cornmeal, then add the eggs one by one and continue mixing with the fork or a pastry cutter.
• Place the dough on a work surface (that is lightly dusted with flour) where you can knead it with your hands. If the dough is very dry, add the two tablespoons of cold milk little by little.
• Divide the dough into two pieces, then press down on them to form two disks. Cover them with plastic wrap and place in the refrigerator for at least a half hour. Remove from the fridge when you're ready to bake, and the filling is completely cold.
• To roll the dough, use a rolling pin to flatten each disk on a floured surface. Flatten each piece out to form a circle about 12 inches in diameter and 1/8 of an inch thick. Line your pie dish with the first one and use the other to cover the pie after you've added the filling.
• Place the pineapple (chopped into large cubes), sugar, and cinnamon stick in a large pot. Turn the heat to low.
• In a small bowl, mix the cornstarch with the cup of water until it has completely dissolved, then pour this mixture into the pot with the pineapples and stir.
• Keep cooking the pineapple mixture for about 10 more minutes, after which it will begin to thicken, like if you were making a gruel. Once it thickens and changes into a more transparent color, keep cooking for 5 more minutes, then remove it from the heat and allow to cool and discard cinnamon stick. The filling needs to be completely cool when added to the pie crust.
• Line the pie dish with the first disk of dough and pour the pineapple filling over it. Put the other disk of dough over the filling and cut a small vent on the top. Trim the excess dough from the edge of the pie and press down on it to form a seal between the top and bottom halves. Crimp the edge of the dough with your fingers, then brush the top surface of the pie with the beaten egg yolk.
• Bake the pie in a preheated oven at 350ºF for 50 to 60 minutes. When the pie is ready, it will have a golden crust and the filling will be bubbling.

EASY PINEAPPLE PIE

Steps:

• * Substitute 1/2 cup packed brown sugar for 1/2 cup of the white sugar if preferred.
• Drain pineapple very well, reserving juice for other uses.
• Cream butter and sugar together until light and fluffy.
• Add eggs and use a wire whisk to combine thoroughly.
• Add vanilla extract and drained pineapple; blend.
• Pour into unbaked 9-inch pie shell and bake in preheated 350-deg ree oven for about 45 minutes.
• Let cool for a few minutes before cutting, or serve cold.

EASY PINEAPPLE PIE (+VIDEO)

Steps:

• In a large bowl, add crushed pineapple, its juice, pudding mix, and sour cream, mixing until combined.
• Pour mixture into graham cracker pie crust.
• Freeze the pie for at least 4 hours.
• Remove from the freezer 15-20 minutes before serving.
• Decorate with shredded coconut, pineapple rings, and optional cherries.
• Add whipped cream around edge and on top of pineapple rings.
• Slice and serve cold.

PINEAPPLE PIE

Steps:

• Place milk and Cool Whip in a large mixing bowl.
• Add pineapple.
• Add pecans.
• Add lemon juice.
• Gently fold the ingredients together.
• Pour mixture into pie shell.
• Garnish as desired.
• Place pie in freezer for at least 2 hours prior to serving.
• Enjoy!

PINEAPPLE PIE

Steps:

• Combine the flour, sugar, and salt . Then place in the freezer until ready to use.
• Remove flour mixture and add about half to a food processor, followed by butter and cream cheese. Pulse for a few seconds then add remaining flour .
• Continue to pulse just until the crumbs of dough are the size of peas. Then add iced water. Pulse about 4-5 times until the dough barely comes together.
• Turn dough out onto a lightly floured surface or place in between two wax paper.
• Press the dough until it holds together in a smooth, flat disk. Divide dough ih half ( one slightly bigger than the other ).Chill for about 30-45 minutes.
• Roll out the largest dough into about 12 inches, for the smaller disk roll it out and cut out dough into long strips for the lattice.
• Transfer the dough to a 9-inch pie plate, gently fit it in, trim any excess dough hanging on the edges, then decorate the edges.
• Refrigerate the pie and strips for at least 45 minutes or until ready to be bake.
• In a large bowl combine: pineapple, brown and granulated sugar, cinnamon spice, nutmeg, flour, salt , lemon zest, lemon juice and rum. Mix well to combine.
• Place filling in prepared pie pan, cover with pie strips. Lightly brush with egg wash.
• Cover edge of crust with foil to prevent excessive browning.
• Heat oven to 375°F. Bake 40 to 45 minutes or until the pie is bubbly and crust is golden brown. Remove foil last 15 minutes before pie has cooked through.
• Serve warm with ice cream.

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.

EASY PINEAPPLE COCONUT RUSTIC PIE

Steps:

• Heat oven to 425°F.
• Melt butter in medium skillet on medium-high heat. Add pineapple; cook 5 min., stirring occasionally. Stir in flour and brown sugar; cook 1 min. Remove from heat; stir in nuts.
• Unroll crust onto lightly floured surface; roll out into 12-inch circle. Transfer to baking sheet. Spoon pineapple mixture into center of crust, spreading to within 2 inches of edge. Fold over edge to partially cover pineapple mixture. Sprinkle edge with combined granulated sugar and cinnamon.
• Bake 30 min. or until edges are golden brown. Serve topped with COOL WHIP and coconut.

PINEAPPLE PIE RECIPE

Steps:

• Preheat oven to 350 F. (There's a no-bake version listed earlier in the post if you prefer.) Stir all pie filling ingredients together, then smooth into the crust. Bake on the center rack 35 minutes. Let cool before slicing.View Nutrition Facts