Hawaii Cheese Pie Pineapple Food

TWO-MINUTE HAWAIIAN PIE

Steps:

• In a large bowl, combine crushed pineapple with its syrup, dry pudding mix, and sour cream; mix until well combined. Spoon into pie crust and decorate top with pineapple slices and cherries; sprinkle with coconut.
• Cover and chill at least 2 hours, or until set, before serving.

HAWAIIAN MILLIONAIRE PIE RECIPE - (4.2/5)

Steps:

• Blend together the cream cheese, lemon juice and condensed milk; gently fold in the whipped topping. Stir in the crushed pineapple, cherries and pecans; pour into pie crusts and refrigerate for 3 to 4 hours.

HAWAIIAN MILLIONAIRE PIE

Steps:

• In a large mixing bowl, fold pineapple, lemon juice, whipped topping, cherries, condensed milk, and walnuts together. Pour into pie shell and chill for at least one hour before serving.

HAWAII CHEESE PIE-(PINEAPPLE)

Steps:

• Preheat oven to 350 degrees. Separate pineapple and juice, reserve the pineapple, pour juice in a measuring cup.
• Beat cream cheese until fluffy. While mixing,add 1/2 cup sugar, salt, eggs one at a time, removing batter off the sides of mixer bowl, and add 3 tsp pineapple juice; mix until smooth. Pour into pie crust. Bake for 20 to 25 minutes, or until set. Remove from oven and turn oven to 400 degrees. Let pie rest a few minutes.
• While pie is baking, combine the juice from measuring cup, cornstarch and 1/2 cup sugar in medium saucepan. Bring to a boil, stir until thickened. Pour reserve pineapple in the syrup, stir well, remove from heat.
• Spread pineapple filling over cheese, gentle. (You may have a little left.) Return to oven and continue to bake for 20 minutes or until crust is brown. Cool completely on a rack, before serving. Refrigerate and cover, left over pie.

HAWAIIAN PIE

Steps:

• 1. In a bowl mix pineapple and sour cream with dry pudding mix; mixing well. Add coconut (save a couple of tablespoonfuls for garnish), vanilla, and Cool Whip (save a couple of tablespoonfuls for garnish).
• 2. Pour mixture into pie crust. Spread remaining Cool Whip in a small design (I make a little circle on top for garnish). Sprinkle remaining coconut on top. Place in the fridge for a couple of hours to set up.
• 3. In the hot summer months sometimes I freeze this pie and eat frozen... just a delicious. Enjoy!

HAWAIIAN PINEAPPLE SPREAD

Steps:

• Heat oven to 350°F.
• Mix ingredients until blended.
• Spread onto bottom of 9-inch pie plate sprayed with cooking spray.
• Bake 20 to 25 min. or until heated through.

HAWAIIAN CREAM PIE

Steps:

• In a large saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat for 2 minutes or until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes more. Remove from the heat; stir in butter and vanilla. Fold in pineapple and coconut. Place sliced bananas into pastry shell; set aside. , In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Pour hot filling over bananas. Spread meringue evenly over hot filling, sealing edges to crust. Sprinkle with coconut. , Bake at 350° for 15 minutes or until the meringue is golden. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.

HAWAIIAN PINEAPPLE PIE

Steps:

• Beat eggs in a large bowl. Combine with corn syrup and beat until well blended. Stir in pineapple, coconut, sugar, flour, and butter and mix well.
• Spoon filling into unbaked pie shell. Bake at 350 for 45-60 minutes, until crust is browned and filling is firm.

PINEAPPLE RICOTTA PIE- ITALIAN STYLE

Steps:

• Preheat oven to 425°F.
• In saucepan combine pineapple, cornstarch and 1/2 cup sugar. Mix and bring to low boil. Continue to cook until slightly thickened. Remove and set aside.
• In mixing bowl combine Ricotta, cream cheese, 1/4 cup sugar and 1 egg and rum if you want. mix until smooth.
• Pour into pie shell.
• Spread pineapple mixture evenly on top. Slowly add over the Ricotta mixture and try to cover evenly.
• Cut 2nd pie crust into 1" strips and arrange over the top in a lattice fashion.
• Mix remaining egg and milk in small bowl.
• Brush egg/milk mixture over top of pie.
• Bake in 425°F oven for 15 minutes.
• After 15 minutes, turn heat down to 375°F and cook for 20-25 minutes more. You want the top to be a nice golden brown and the mixture will be slightly "jiggly".
• Remove from oven and allow to cool for 1 hour before putting in fridge. It's best to let it sit in fridge for at least another hour before serving.
• Enjoy!