Fresh Pineapple Pie Food

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.

ROSIE'S PINEAPPLE CREAM PIE

Steps:

• Stir the milk, flour, salt, egg yolks and sugar on the stove until it thickens.
• Take off heat and add pineapple.
• Put in pie crust and let cool in refrigerator.
• Serve with whipped topping.

PINEAPPLE FILLING

Steps:

• In the top of a double boiler over simmering water, combine sugar, flour and salt. Stir in egg, pineapple and pineapple juice. Cook, stirring frequently, until mixture has thickened. Stir in butter. Remove from heat and allow to cool.

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.

CREAMY PINEAPPLE PIE RECIPE

Steps:

• Heat oven to 375ºF.
• Combine graham crumbs, sugar and butter; press onto bottom and up side of 9-inch pie plate. Bake 8 min. or until lightly browned; cool completely.
• Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 2 cups COOL WHIP, then pineapple; spoon into crust.
• Refrigerate 3 hours or until firm. Top with remaining COOL WHIP before serving.

PINEAPPLE SOUR CREAM PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Separate the eggs.
• Combine 3/4 cup white sugar, flour, salt, crushed pineapple, sour cream, and lemon juice in a saucepan. Cook over medium heat, stirring frequently, until the mixture is thick and bubbly. Gradually pour the cooked pineapple mixture into the beaten egg yolks, whisking constantly; return mixture to the saucepan. Continue to cook, stirring constantly, for 2 to 3 minutes longer. Remove from heat and let cool.
• Beat egg whites, vanilla and cream of tartar until soft peaks form. Gradually stir in the remaining 1/3 cup sugar and continue to beat egg whites until stiff and glossy.
• Spoon cooled filling into graham wafer crust and top with the meringue. Bake in preheated oven for 12 minutes or until golden. Let pie cool and serve.

FRESH PINEAPPLE PIE

Steps:

• Twist crown from pineapple. Cut pineapple into quarters. Remove fruit from shell. Core and cut pineapple into bite-size chunks.
• Combine sugar, cornstarch, lemon peel, and nutmeg in a large saucepan. Stir in water and food coloring. Cook, stirring constantly, until sauce is clear and thickened. Remove from heat. Add pineapple chunks. Cool.
• Preheat oven to 325°F While filling is cooling, prepare the nut crust. Grind walnuts; spread in shallow pan. Bake in oven 10-15 minutes or until just roasted, turning occasionally to roast evenly. Advance heat to 400 degrees.
• Add vanilla wafers, a few at a time to blender and blend to make enough crumbs to measure 3/4 cup. Combine measured walnuts, crumbs, sugar and melted butter. Press into bottom and up sides of a 10-inch pie plate. Bake in oven 8 minutes. Cool.
• Spoon filling into cooled crust. Pour sauce evenly over fruit. Cover and chill overnight.

FRESH PINEAPPLE PIE

Steps:

• Twist crown from pineapple. Cut pineapple into quarters. Remove fruit from shell. Core and cut pineapple into bite-size chunks.
• Combine sugar, flour and salt, stir in eggs.
• Add lemon juice and pineapple, mixing well.
• Spoon filling into crust. Top with remaining crust.
• Cut slits in top crust.
• Bake at 450* for 10 min.
• Reduce temprature to 350*
• Bake for 35 min longer.

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.

FRESH PINEAPPLE RICOTTA PIE

Steps:

• Shell:.
• Heat oven to 350ºF.
• Remove 1 cookie, coarsely crush & set aside. Place cookies in your food processor & pulse to make fine crumbs. Reserve 1/2 cup crumbs for filling.
• Mix remaining crumbs and sugar. Stir in the melted butter. Press over bottom & up sides of a 9 inch pie pan.
• Bake for 10 minutes. Cool completely.
• Filling:.
• Stir together ricotta & sugar.
• Set aside 1/4 cup pineapple for garnish then mix remaining pineapple into cheese mixture.
• In a small bowl, whip cream & confectioners' sugar until stiff peaks form.
• Fold 1/2 cup reserved cookie crumbs & whipped cream into pineapple cheese mixture.
• Gently scrape filling into cooled cookie crust, mounding in the center.
• Garnish with reserved pineapple & coarsely crushed cookie.
• Freeze 6 hours or overnight.
• To serve, remove from freezer and place in the fridge 15-20 minutes for easier cutting.

AUNT TOOTIE'S PINEAPPLE PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Stir together 1/3 cup of sugar and cornstarch in a small saucepan. Stir in the crushed pineapple with the juice, then bring to a simmer over medium heat. Cook and stir until the mixture has thickened and turned clear. Remove from the heat and allow to cool.
• While the pineapple mixture is cooling, place the milk, vanilla extract, cream cheese, 1/2 cup sugar, and salt into a blender. Pulse until the mixture is combined, then add an egg and pulse until smooth. Add the remaining egg, and pulse again until the mixture is smooth. Pour into the pie shell and smooth the top. Carefully pour the pineapple mixture over the pie until evenly covered, then sprinkle with a pinch of nutmeg.
• Bake in the preheated oven for 10 minutes, then reduce the heat to 325 degrees F (165 degrees C), and continue baking until a knife inserted into the center comes out clean, about 40 minutes more. Cool to room temperature, then refrigerate for several hours before serving cold.