PINEAPPLE MACADAMIA NUT MERINGUE PIES
There's something inherently festive about these tiny pies, packed full of sunny pineapple and capped with airy meringue. And since they're portable, guests can nibble while conversing.
Provided by Gina Marie Miraglia Eriquez
Categories Food Processor Mixer Dairy Egg Fruit Nut Dessert Bake Vegetarian Pineapple Macadamia Nut Summer Gourmet Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 miniature pies
Number Of Ingredients 18
Steps:
- Make pastry:
- Put oven rack in middle position and preheat oven to 375°F. Toast nuts in 1 layer in a shallow baking pan in oven, stirring once or twice, until golden, about 5 minutes. Cool completely in pan on a rack. Coarsely chop 1/4 cup nuts and set aside.
- Pulse flour, sugar, salt, and remaining 1/2 cup nuts in a food processor until nuts are finely chopped, then add butter and pulse until mixture resembles coarse meal. Add egg and process until dough begins to come together into a ball but is still crumbly. Form dough into a ball with your hands. Press about 1 tablespoon dough evenly over bottom and up side of each pie plate. Chill shells until firm, about 30 minutes.
- Lightly prick bottoms and sides of chilled pie shells all over with a fork.
- Bake until edges are golden and bottoms are pale golden, 12 to 15 minutes.
- Cool completely in pans on racks. Loosen edges of shells carefully with offset spatula, then carefully remove shells from pans and transfer to a shallow baking pan. Sprinkle chopped nuts into bottoms of shells. Leave oven on.
- Make filling:
- Simmer butter, pineapple, brown sugar, and lemon juice in a 12-inch heavy skillet over moderate heat, stirring occasionally, until most of liquid is evaporated and pineapple is slightly translucent, about 10 minutes.
- Cool slightly, then spoon a heaping tablespoon of filling into each shell.
- Make meringue topping:
- Beat whites with cream of tartar in a large bowl with an electric mixer at high speed until they just hold soft peaks. Gradually beat in sugar and beat until meringue holds stiff, glossy peaks. Spoon about 2 tablespoons meringue over filling of each pie, covering filling completely and sealing meringue to pastry.
- Draw meringue up into small peaks and bake until tops are golden in spots, about 5 minutes.
- Cool pies on racks, about 30 minutes. Serve warm or at room temperature.
PINEAPPLE-ORANGE PIE WITH MACADAMIA CRUST AND CANDIED NUTS
A pie with a crunchy macadamia-nut-and-sugar-cookie crust, a supple pineapple-orange filling, and a cloud of whipped cream dotted with candied macadamia nuts beautifully balances textures.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Pulse 3/4 cup macadamia nuts in a food processor until they resemble coarse crumbs; set aside in a small bowl. Pulse cookies in a food processor until they resemble coarse crumbs. Add cookie crumbs and melted butter to nuts; stir to combine. Press mixture into a 9-inch pie plate. Bake until golden, 8 to 10 minutes. Transfer to a wire rack; let cool completely.
- Put pineapple juice, orange zest and juice, 1/2 cup sugar, cornstarch, salt, 1/4 teaspoon vanilla, and the chopped pineapple into a medium saucepan. Simmer, stirring occasionally, over medium heat until thick and transparent, 5 to 7 minutes. Let cool 5 minutes. Pour into crust. Refrigerate 1 hour (up to overnight).
- Heat 1 cup sugar and 1/4 cup water in a small saucepan, stirring to dissolve sugar. Cook over medium heat until thickened and golden brown, about 5 minutes. Remove from heat. Stir in remaining 3/4 cup nuts. Spread nuts onto a baking sheet lined with parchment, and let cool completely. Coarsely chop.
- Beat cream with remaining tablespoon sugar and 1/4 teaspoon vanilla until soft peaks form. Spread whipped cream over pie, and refrigerate 30 minutes. Serve sprinkled with candied nuts.
PINEAPPLE MERINGUE PIE
This was my mother's favorite pie. My grandmother was sure to make one each time we went to visit her. Refrigerate any leftovers.
Provided by Albert Butchino
Categories Desserts Pies Custard and Cream Pie Recipes Pineapple Pie
Time 4h50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine 1 cup sugar, cornstarch, and salt in a large saucepan. Stir in pineapple and juice until blended. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from heat.
- Place egg yolks in a bowl and gradually stir in 1 cup of hot filling. Add to the mixture in the saucepan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat. Stir in lemon juice and keep warm.
- Beat egg whites and cream of tartar for meringue in a bowl until soft peaks form. Beat in remaining 6 tablespoons sugar gradually, 1 tablespoon at a time, on high speed, until stiff peaks form.
- Pour hot filling into the pastry shell. Spread meringue over the filling, sealing edges to crust.
- Bake in the preheated oven until meringue is golden brown, about 15 minutes. Cool on a wire rack for 1 hour; then refrigerate for at least 3 hours before cutting.
Nutrition Facts : Calories 328.8 calories, Carbohydrate 58.2 g, Cholesterol 69.8 mg, Fat 9.7 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 2.5 g, Sodium 185.5 mg, Sugar 44.7 g
PINEAPPLE-MACADAMIA NUT PIE
Make and share this Pineapple-macadamia Nut Pie recipe from Food.com.
Provided by KelBel
Categories Pie
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cream together butter and sugar.
- Add eggs one at a time and continue beating.
- Add corn syrup, flour, rum extract, pineapple and nuts.
- Pour into pie shell and bake at 350 degrees for 40 minutes or until firm.
- Allow to cool before serving.
PINEAPPLE MACADAMIA NUT BREAD
Bally High! This sweet and luscious bread will whisk you away to the South Pacific. Pineapple and macadamia nuts are together again!
Provided by Tanja Miller
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h15m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan and line with wax paper.
- In a large bowl, combine sugar, eggs, vegetable oil, pineapple juice and pineapple; mix well. In a separate bowl, sift together baking powder and flour. Stir flour mixture into pineapple mixture. Fold in macadamia nuts. Pour batter into prepared pan.
- Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into center of loaf comes out clean.
Nutrition Facts : Calories 357.8 calories, Carbohydrate 45.6 g, Cholesterol 62 mg, Fat 17.5 g, Fiber 1.7 g, Protein 6.1 g, SaturatedFat 2.8 g, Sodium 108.5 mg, Sugar 20.7 g
PINEAPPLE & MACADAMIA NUT CAKE
This delicious cake is one of my own invention. It's been a huge hit among family and friends and even inspired fierce bidding at a local charity auction! -Greta Kirby, Carthage, Tennessee
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Combine cake mix, pineapple juice, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into three greased and floured 8-in. round baking pans., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, combine sugar and flour in a large saucepan. Whisk in egg yolks, butter and pineapple until blended. Bring to a boil over medium heat; cook and stir until thickened and bubbly, about 2 minutes. Remove from heat; cool to room temperature. Reserve 1/3 cup pineapple mixture for frosting; gently stir nuts into remaining pineapple mixture., Place one cake layer on a serving plate; spread with half of the filling. Repeat. Top with remaining cake layer., For frosting, cream butter, confectioners' sugar, reserved pineapple mixture and enough milk to reach a spreading consistency. Spread over top and sides of cake. If desired, chop and toast additional nuts; sprinkle on top and around bottom of cake.
Nutrition Facts : Calories 457 calories, Fat 20g fat (7g saturated fat), Cholesterol 81mg cholesterol, Sodium 296mg sodium, Carbohydrate 69g carbohydrate (55g sugars, Fiber 1g fiber), Protein 3g protein.
PINEAPPLE SOUR CREAM AND MERINGUE PIE
A delicious, old recipe passed down from my Great-Grandmother. You will not be disappointed with the flavor. It's rich and creamy with a meringue top! Recipe may look complicated, but it's not -- much of the time spent is waiting for the filling to cool before assembling pie.
Provided by New Mom Kate
Categories Pie
Time 2h25m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- To make filling, combine sugar, flour and salt in a saucepan. Stir in pineapple, sour cream and lemon juice.
- Put saucepan over high heat. Stir and cook mixture until it comes to a boil.
- Turn down heat and cook 2 more minutes, stirring constantly.
- In a seperate small bowl, stir a small amount of hot filling mixture into egg yolks. (This heats the eggs and prevents them from scrambling when added to the hot saucepan.) Then add eggs to the hot mixture in saucepan, stirring constantly.
- Cook and stir for 2 more minutes over medium heat.
- Remove from stove and let mixture cool to room temperature (approx. 1-2 hours). Spoon into baked pie shell.
- To make meringue, beat egg whites with vanilla and cream of tartar into soft peaks.
- Gradually add sugar and keep beating at highest speed until stiff and glossy.
- Spread meringue on top of pineapple mixture. Note: Meringue MUST TOUCH pie crust all way around.
- Bake at 350 degrees for 12-15 minutes until meringue has a golden color.
- Best served immediately when cool. (Does not refrigerate as well.).
Nutrition Facts : Calories 314.1, Fat 12.3, SaturatedFat 5.8, Cholesterol 59.9, Sodium 278.9, Carbohydrate 48.6, Fiber 0.8, Sugar 36.1, Protein 3.8
MACADAMIA NUT PIE
When I was young, friends of our family traveled to Hawaii and brought back macadamia nuts. My mom used them in this recipe. It's a tasty twist on traditional pecan pie.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Unroll crust and place in a 9-in. pie plate; flute edge and set aside. In a small bowl, beat the eggs, corn syrup, sugar, butter and vanilla until combined. Stir in the nuts. Pour into crust. , Bake at 325° for 50-55 minutes or until center is set and top is golden brown. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 476 calories, Fat 30g fat (8g saturated fat), Cholesterol 66mg cholesterol, Sodium 264mg sodium, Carbohydrate 52g carbohydrate (40g sugars, Fiber 2g fiber), Protein 5g protein.
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