Easy Pineapple Pie Food

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

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.

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.

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 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.

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:

• 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.

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.

SUPER FAST PINEAPPLE PIE

Steps:

• Mix the whole can of pineapple and juice with the sour cream and pudding mix.
• Spoon into the pie crust.
• Spread the whipped topping over the pie.
• Cover and refrigerate for several hours.
• Sprinkle the pecans over top and serve.