Pineapple Cream Pie Diabetic Food

DIABETIC PINEAPPLE PIE

Steps:

• Combine pudding mix with sour cream. Mix well. Add pineapple and Splenda. Mix well.
• Pour in crust.
• Chill 3 hours.

PINEAPPLE CREAM PIE (DIABETIC)

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!

PINEAPPLE CREAM PIE (DIABETIC FRIENDLY)

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.

PINEAPPLE CREAM PIE

Steps:

• 1. Cook all ingredients over medium heat until thick. Cool slightly and pour into baked pie crust.
• 2. Top with meringue or Whipped Cream. Optional: You can add 1/4 cup heavy cream to ingredients and then increase water/cornstarch mixture, cooking until desired thickness is obtained.

DIABETIC PINEAPPLE COCONUT TART

Steps:

• 1. Preheat oven to 375 degrees F.
• 2. Place cookies in a plastic zipper bag and crush into fine crumbs with a mallet or the bottom of a heavy pan.
• 3. In a medium size bowl, melt butter in microwave (about 15 to 20 seconds.)
• 4. Add crumbs to melted butter; mix well.
• 5. Press crumb mixture into bottom and up the side of 7 inch tart pan with removable bottom (or may use small springform pan. Place pan on baking sheet first for easier handling.)
• 6. Bake crust in preheated oven for 7 minutes. Remove from oven and let cool for 10 minutes.
• 7. Beat cream cheese until light and fluffy.
• 8. Add reserved juice; beat until well combined.
• 9. Add pudding mix; beat until well combined. (If too thick, add a little more juice.)
• 10. Add coconut; beat until just combined, then stir in the pineapple..
• 11. Pour into cooled crust, smoothing out to carefully touch sides of crust.
• 12. Refrigerate for at least one hour before serving. Cover and refrigerate any leftovers.
• 13. Note: Sugar-free shortbread cookies may be substituted for, or combined with, the oatmeal cookies.

PAULA DEEN'S CREAMY PINEAPPLE MERINGUE PIE RECIPE - (4.4/5)

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.

PINEAPPLE CREAM PIE

Steps:

• In a medium bowl, mix together graham cracker crumbs, 1/4 cup white sugar, and melted butter. Press mixture firmly in bottom of a 9 inch pie plate. Bake at 375 degrees F (190 degrees C) for 6 to 8 minutes.
• Combine 2/3 cup white sugar, cornstarch, and salt in saucepan. Blend milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat, and stir in butter, vanilla, and pineapple. Pour into crust. Press plastic wrap over top of filling. Chill at least 2 hours.
• In a large mixing bowl, combine whipping cream, confectioners' sugar, and almond extract. Whip to stiff peaks and pipe or spoon onto pie. Serve immediately.

PINEAPPLE CREAM PIE

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.