PINEAPPLE CHESS PIE
This is an easy pie that is perfect for any event or gathering. It's delicious and easy to prepare.
Provided by The Southern Lady Cooks
Categories Pie
Time 50m
Number Of Ingredients 9
Steps:
- Melt butter and set aside. Beat together sugar, cornmeal, eggs and vanilla extract. Stir in butter, pineapple, coconut and flour.
- Pour into pie crust, bake in preheated 400 degree oven for 40 minutes or until knife inserted in center comes out clean. Let cool and Enjoy!
PINEAPPLE COCONUT CHESS PIE
A delicious chess pie with the tropical flavors of pineapple and coconut.
Provided by Krystina
Categories Desserts Pies Vintage Pie Recipes Chess Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C.)
- In a large bowl, combine sugar, cornmeal, flour and salt. Blend in eggs and vanilla. Stir in butter, coconut and pineapple. Pour filling into pie shell.
- Bake in the preheated oven for 60 minutes, or until filling is set. Cover with aluminum foil after 40 minutes. Cool on a wire rack.
Nutrition Facts : Calories 471.5 calories, Carbohydrate 68.7 g, Cholesterol 108.3 mg, Fat 20.4 g, Fiber 3 g, Protein 5.8 g, SaturatedFat 10.6 g, Sodium 312.4 mg, Sugar 51.4 g
PINEAPPLE CHESS PIE
I found this delicious recipe stuck in one of my cookbooks. I'm not sure where it came from, but it may have been one of my dad's recipes that came from one of his sisters or nieces. My husband told me that it's not very good and I shouldn't eat any of it. Yeah right! That's what he ALWAYS says when something is so good that he...
Provided by Tere Gill
Categories Pies
Time 1h20m
Number Of Ingredients 7
Steps:
- 1. Gather and prep ingredients (thaw pie shell; drain pineapple.)
- 2. Preheat oven to 350ºF. Place pie shell on rimmed baking sheet (the heavy-duty kind which will not warp in oven.)
- 3. In average mixing bowl, beat butter; add sugar and beat well.
- 4. Break eggs into small bowl; add eggs and flour to butter mixture; beat well.
- 5. Stir in drained pineapple and vanilla. (Photo is of the original recipe.)
- 6. Pour into thawed pie shell.
- 7. Bake, on rimmed baking sheet, at 350ºF for one hour. Allow to cool for at least one hour, then refrigerate for 2 hours before serving. Refrigerate leftovers.
PINEAPPLE CHESS PIE
I like this recipe because it reminds me of my youth. My Aunt Abbie made this often for family dinners.
Provided by Julie in TX
Categories Pie
Time 1h10m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 6
Steps:
- Separate eggs.
- Combine sugar, flour and melted butter.
- Beat egg yolks.
- Add to sugar mixture, mixing with an electric mixer until well-mixed.
- Add drained pineapple and mix well.
- Beat egg whites until they form stiff peaks and fold into the mixture above.
- Pour into unbaked pie shells and bake at 300 degrees for 45-50 minutes.
Nutrition Facts : Calories 385.7, Fat 18, SaturatedFat 7.9, Cholesterol 102.2, Sodium 204.8, Carbohydrate 53.7, Fiber 1.4, Sugar 41.1, Protein 4.2
PINEAPPLE BLUEBERRY DUMP CAKE
For the easiest homemade dessert, a dump cake is your best bet. Simply dump all the ingredients into a baking dish then bake. Boxed cake mix forms the batter so you don't even need to dirty a bowl. The canned pineapple and blueberry pie filling give the cake sweetness and moisture while fresh blueberries add bright pops of flavor. The pecans and almonds on top toast as the cake bakes, bringing some crunch and nuttiness to the dessert.
Provided by Food Network Kitchen
Categories dessert
Time 55m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Pour the blueberry pie filling into a 9-by-13-inch baking dish and spread evenly to cover the bottom. Top with the fresh blueberries. Pour the crushed pineapple and its juices over the blueberries and spread to coat. Top evenly with the cake mix. Drizzle the melted butter all over the cake mix, covering as much of the surface as possible. Sprinkle the pecans and almonds on top.
- Bake until the topping is set and the fruit is bubbling, about 40 minutes. Let cool 10 minutes before serving.
BLUEBERRY-BUTTERMILK CHESS PIE
Parbaking the crust of this blueberry pancake-flavored custard pie ensures the bottom will be crisp when it's done.
Provided by Nicole Rucker
Categories Bon Appétit Summer Pie Blueberry Buttermilk Egg Cornmeal Bake
Yield Serves 10
Number Of Ingredients 11
Steps:
- Roll out pie dough on a lightly floured work surface to a 13" round about 1/8" thick. Transfer dough to a 9" pie dish and allow dough to slump down into dish, leaving about 2" overhang. Fold edges under and crimp all the way around, making sure dough extends to the outer edge of the lip of the pie dish (this will create a shelf for the dough to sit on, preventing it from sliding back into dish). Chill in freezer until dough is very cold, about 20 minutes.
- Place a rack in middle of oven and preheat to 350°F. Line pie dough with parchment paper or heavy-duty foil, leaving a 1 1/2" overhang, and fill with pie weights or dried beans. Bake until crust is golden around the edge, 20-25 minutes. Remove from oven and lift out parchment and pie weights and bake until surface of crust looks dry and is golden, 10-15 minutes longer. Transfer to a wire rack and let cool.
- Meanwhile, reduce oven temperature to 325°F. Whisk cornmeal, salt, and 1/2 cup flour in a small bowl. Combine sugar, butter, and orange zest in a large bowl and scrape in vanilla seeds; reserve pod for another use. Using an electric mixer on medium speed, beat until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each addition and occasionally scraping down sides and bottom of bowl. Beat until well blended. Reduce speed to low and add dry ingredients; beat just to combine. With motor running, gradually add buttermilk; beat just to combine (mixture may look broken, which is okay). Using a rubber spatula, gently fold in blueberries. Scrape filling into cooled pie crust just to fill to crust edge (you might have some left over). Bake pie until filling is puffed and golden and center wobbles slightly when jostled, 50-60 minutes. Transfer dish to a wire rack and let pie cool before slicing, at least 2 hours.
- Do Ahead
- Pie can be baked 1 day ahead. Store loosely covered at room temperature.
PINEAPPLE APPLE PIE
This special pie is destined to become a family tradition! The apple and pineapple are mouthwatering together, and the crunchy topping is fabulous! This one's best served warm. -Karen Brink, Atwater, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Line a 9-in. pie plate with pastry; trim and flute edges. In a large bowl, combine the apples and pineapple. Combine the flour, cinnamon and nutmeg; add to apple mixture and toss to coat. Transfer to pastry., In a small bowl, combine the oats, brown sugar, flour and butter; sprinkle over filling., Bake at 375° for 40-45 minutes or until topping is browned. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.
Nutrition Facts : Calories 259 calories, Fat 9g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 105mg sodium, Carbohydrate 43g carbohydrate (22g sugars, Fiber 2g fiber), Protein 3g protein.
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