PINEAPPLE CREAM PIE
My mother-in-law's pineapple pie was a favorite with the threshing crew. A nice, big slice of it made the harvest work more enjoyable. Now, I make Theresa's trademark pie to remember her.-Elaine Salonek, Waverly, MN
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack., In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Transfer to prepared pastry., For pineapple layer, in a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Add pineapple. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter. Gently spread over cream mixture., For meringue, in a large bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust., Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving.
Nutrition Facts : Calories 416 calories, Fat 16g fat (8g saturated fat), Cholesterol 101mg cholesterol, Sodium 343mg sodium, Carbohydrate 65g carbohydrate (48g sugars, Fiber 1g fiber), Protein 6g protein.
CRUSTLESS PINEAPPLE PIE
One bite into our Crustless Pineapple Pie and you'll be ready to put on a hula skirt! This moist and easy pie recipe features an island fruit-favorite: pineapple. It's like hosting a luau for your taste buds!
Provided by Ginsburg Enterprises
Categories Pies
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Coat a 9-inch deep dish pie plate with cooking spray.
- In a blender, combine milk, sugar, pancake mix, margarine, eggs, and vanilla. Cover and process until smooth. Evenly spoon pineapple into pie plate. Pour batter over pineapple.
- Bake 40 to 45 minutes, or until a toothpick inserted in center comes out clean. Let cool, then garnish with whipped topping if desired.
PINEAPPLE CREAM PIE
Enjoy this pineapple mixture filled cream pie with meringue topping - a wonderful dessert baked using Pillsbury™ refrigerated pie crusts.
Provided by Pillsbury Kitchens
Categories Dessert
Time 3h
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes. Reduce oven temperature to 350°F.
- Meanwhile, in 2-quart saucepan, beat milk and cornstarch with whisk until dissolved. Beat in egg yolks and 3/4 cup sugar until blended. Cook over medium-low heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly. Remove from heat. Stir in pineapple, butter and vanilla. Pour into cooled baked shell.
- To make meringue topping, in medium bowl, beat egg whites with electric mixer on medium speed until soft peaks form. Slowly add 1/4 cup sugar, 1 tablespoon at a time, beating on high speed until mixture forms stiff glossy peaks. Immediately spread meringue onto hot filling, spreading to edge. Sprinkle coconut over meringue. Bake at 350°F 10 to 12 minutes or until golden brown. Refrigerate until set, about 2 hours. Cover and refrigerate any remaining pie.
Nutrition Facts : Calories 350, Carbohydrate 54 g, Cholesterol 90 mg, Fat 2, Fiber 1 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 37 g, TransFat 0 g
PINEAPPLE CREAM PIE (DIABETIC)
This wonderful pie is just too good for words! I think it's the sour cream that adds so much richness without overpowering. I got this recipe from a junior high school cook I work with. She brought this pie to a get together and I JUST HAD to have the recipe! So smooth, creamy and sweet, it does not taste diabetic! I love this pie!
Provided by Theresa P
Categories Pie
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients until well combined.
- Pour into graham cracker crust.
- Spread whipped topping on top of pie to cover.
- Chill until se .
- Serve and enjoy!
Nutrition Facts : Calories 256.1, Fat 17.6, SaturatedFat 10.2, Cholesterol 50.3, Sodium 108.9, Carbohydrate 24, Fiber 0.8, Sugar 20.1, Protein 2.7
DIABETIC PINEAPPLE PIE
Steps:
- Combine pudding mix with sour cream. Mix well. Add pineapple and Splenda. Mix well.
- Pour in crust.
- Chill 3 hours.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PINEAPPLE CREAM PIE (DIABETIC FRIENDLY)
Make and share this Pineapple Cream Pie (diabetic friendly) recipe from Food.com.
Provided by Lightly Toasted
Categories Pie
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Drain the pineapple pieces, saving the juice.
- Combine pudding mix and pineapple juice, and water.
- Mix with electric mixer.
- When slightly thickened, add pineapple chunks and butter.
- Stir well.
- Pour into the pie crust.
- Cool.
- Just before serving, top with cool whip and sprinkle with coconut.
Nutrition Facts : Calories 247.5, Fat 13.3, SaturatedFat 4.9, Cholesterol 5.2, Sodium 183.9, Carbohydrate 30.9, Fiber 2, Sugar 15.8, Protein 2.5
NO-BAKE BANANA-PINEAPPLE CREAM PIE (DIABETIC FRIENDLY)
This is a diabetic-friendly dessert, if you use fresh pineapple, that takes only 30 minutes to prepare and sets up in the refrigerator. The first time I made it I did not let it set up prior to adding the topping. It can be a bit messy if pudding does not set properly.
Provided by Marty Bud Shieff
Time 2h30m
Yield 18
Number Of Ingredients 9
Steps:
- Line the bottoms of both pie crusts with sliced bananas.
- Mix milk, sweetener, cream cheese, 6 ounces whipped topping, pudding, and banana extract together in a large mixing bowl. Mix well for 2 to 3 minutes. Fold in pineapple.
- Divide mixture evenly between the 2 crusts.
- Let chill in the refrigerator for 2 hours. Cover pies with remaining whipped topping.
Nutrition Facts : Calories 256.8 calories, Carbohydrate 40.3 g, Cholesterol 6.2 mg, Fat 8.7 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 2.8 g, Sodium 368.3 mg, Sugar 20.5 g
PAULA DEEN'S CREAMY PINEAPPLE MERINGUE PIE RECIPE - (4.4/5)
Provided by kshepherd322
Number Of Ingredients 9
Steps:
- Preheat oven to 325. In a large saucepan, combine sugar and cornstarch. In a medium bowl, combine milk and eggs; stir into sugar mixture. Stir in pineapple. Cook over medium heat, stirring constantly with a wire whisk, until mixture comes to a boil. Boil for 3 minutes, stirring constantly. Remove from heat; stir in butter and vanilla. Pour egg mixture into prepared pie crust. Using the back of a spoon, spread meringue over hot filling, sealing to edge of the pie crust. Bake for 23 minutes. Cool completely on a wire rack. Store in refrigerator.
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