PINEAPPLE PIE
Pineapple pie is sold in my hometown of Tampico. It always brings back sweet memories. You can use store-bought pie crust or use your favorite recipe to make it. The tradition of drinking coffee with a piece of sweet bread is deeply rooted in our Mexican culture. Try our Pineapple Pie Recipe today!
Provided by Mely Martínez
Categories Desserts
Time 1h30m
Number Of Ingredients 12
Steps:
- Combine the flour, sugar, and salt in a large bowl. Add the butter to the flour mixture. With the help of a fork, mix until the texture resembles coarse cornmeal, then add the eggs one by one and continue mixing with the fork or a pastry cutter.
- Place the dough on a work surface (that is lightly dusted with flour) where you can knead it with your hands. If the dough is very dry, add the two tablespoons of cold milk little by little.
- Divide the dough into two pieces, then press down on them to form two disks. Cover them with plastic wrap and place in the refrigerator for at least a half hour. Remove from the fridge when you're ready to bake, and the filling is completely cold.
- To roll the dough, use a rolling pin to flatten each disk on a floured surface. Flatten each piece out to form a circle about 12 inches in diameter and 1/8 of an inch thick. Line your pie dish with the first one and use the other to cover the pie after you've added the filling.
- Place the pineapple (chopped into large cubes), sugar, and cinnamon stick in a large pot. Turn the heat to low.
- In a small bowl, mix the cornstarch with the cup of water until it has completely dissolved, then pour this mixture into the pot with the pineapples and stir.
- Keep cooking the pineapple mixture for about 10 more minutes, after which it will begin to thicken, like if you were making a gruel. Once it thickens and changes into a more transparent color, keep cooking for 5 more minutes, then remove it from the heat and allow to cool and discard cinnamon stick. The filling needs to be completely cool when added to the pie crust.
- Line the pie dish with the first disk of dough and pour the pineapple filling over it. Put the other disk of dough over the filling and cut a small vent on the top. Trim the excess dough from the edge of the pie and press down on it to form a seal between the top and bottom halves. Crimp the edge of the dough with your fingers, then brush the top surface of the pie with the beaten egg yolk.
- Bake the pie in a preheated oven at 350ºF for 50 to 60 minutes. When the pie is ready, it will have a golden crust and the filling will be bubbling.
Nutrition Facts : ServingSize 1 eight of the pie, Calories 377 kcal, Carbohydrate 82 g, Protein 7 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 87 mg, Sodium 32 mg, Fiber 3 g, Sugar 44 g
EASY PINEAPPLE PIE
Make and share this Easy Pineapple Pie recipe from Food.com.
Provided by Nancy Van Ess
Categories Pie
Time 55m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- * Substitute 1/2 cup packed brown sugar for 1/2 cup of the white sugar if preferred.
- Drain pineapple very well, reserving juice for other uses.
- Cream butter and sugar together until light and fluffy.
- Add eggs and use a wire whisk to combine thoroughly.
- Add vanilla extract and drained pineapple; blend.
- Pour into unbaked 9-inch pie shell and bake in preheated 350-deg ree oven for about 45 minutes.
- Let cool for a few minutes before cutting, or serve cold.
Nutrition Facts : Calories 321.9, Fat 13.7, SaturatedFat 3.2, Cholesterol 69.8, Sodium 183.7, Carbohydrate 47.7, Fiber 0.6, Sugar 40.5, Protein 3.4
PINEAPPLE PIE II
This uses crushed pineapple, and is much better than the pudding based pies.
Provided by Andrea McKay
Categories Desserts Pies No-Bake Pie Recipes
Yield 8
Number Of Ingredients 5
Steps:
- Combine sweetened condensed milk and lemon juice. Stir well. Fold in pineapple and whipped topping. Spoon mix into crust. Chill before serving.
Nutrition Facts : Calories 439.7 calories, Carbohydrate 64.9 g, Cholesterol 16.7 mg, Fat 18.8 g, Fiber 1.1 g, Protein 5.8 g, SaturatedFat 10.3 g, Sodium 240.7 mg, Sugar 55 g
PINEAPPLE UPSIDE-DOWN CAKE
Trisha Yearwood shows off her easy, classic pineapple upside-down cake on Food Network.
Provided by Trisha Yearwood
Categories dessert
Time 1h15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Place the butter in an 8-by-8-by-2-inch square baking pan and set it over low heat to melt. When melted, sprinkle the brown sugar over the butter. Arrange the pineapple rings in a single layer on top of the sugar, making 3 rows. Cut the maraschino cherries in half, and place one half, cut-side up, in the center of each pineapple ring. Set the pan aside.
- Sift the flour, baking powder and salt, then sift once more. Set aside. Using an electric mixer, mix together the shortening, granulated sugar, egg and vanilla. Blend in the flour mixture alternately with the milk, beginning and ending with flour. Stir only enough after each addition to combine.
- Pour the batter carefully into the pineapple-lined baking pan and bake for 40 minutes. Test for doneness by inserting a toothpick in the center or pressing the cake lightly with a fingertip; if the impression springs back, the cake is done. Run a knife around the edges of the pan and place a serving dish on top. Invert the cake onto the serving dish. Leave the pan inverted over the cake for several moments to allow the syrup to soak into the cake.
VINTAGE PINEAPPLE PIE RECIPE
Steps:
- Preheat oven to 300 F
- Combine cornstarch, 1/4 cup sugar, and salt in a saucepan
- Add pineapple (including liquid)
- Cook over medium heat, stirring, until clear and thickened
- Beat egg yolks with 1/4 cup sugar and add to pineapple mixture
- Cook 1 minute
- Cool
- Add lemon juice and pour into pie crust
- Make meringue by beating 2 egg whites until stiff, gradually add the remaining 1/4 cup sugar
- Top pie with meringue and bake for 30 minutes
PINEAPPLE PIE
Pineapple Pie - tasty and filling pie made with pineapple, cinnamon, nutmeg, brown sugar and a little touch of rum plus a spot on crust that blends perfectly with the flavored fruit. A must have on any occasions!
Provided by Imma
Categories Dessert
Time 2h45m
Number Of Ingredients 16
Steps:
- Combine the flour, sugar, and salt . Then place in the freezer until ready to use.
- Remove flour mixture and add about half to a food processor, followed by butter and cream cheese. Pulse for a few seconds then add remaining flour .
- Continue to pulse just until the crumbs of dough are the size of peas. Then add iced water. Pulse about 4-5 times until the dough barely comes together.
- Turn dough out onto a lightly floured surface or place in between two wax paper.
- Press the dough until it holds together in a smooth, flat disk. Divide dough ih half ( one slightly bigger than the other ).Chill for about 30-45 minutes.
- Roll out the largest dough into about 12 inches, for the smaller disk roll it out and cut out dough into long strips for the lattice.
- Transfer the dough to a 9-inch pie plate, gently fit it in, trim any excess dough hanging on the edges, then decorate the edges.
- Refrigerate the pie and strips for at least 45 minutes or until ready to be bake.
- In a large bowl combine: pineapple, brown and granulated sugar, cinnamon spice, nutmeg, flour, salt , lemon zest, lemon juice and rum. Mix well to combine.
- Place filling in prepared pie pan, cover with pie strips. Lightly brush with egg wash.
- Cover edge of crust with foil to prevent excessive browning.
- Heat oven to 375°F. Bake 40 to 45 minutes or until the pie is bubbly and crust is golden brown. Remove foil last 15 minutes before pie has cooked through.
- Serve warm with ice cream.
Nutrition Facts : Calories 656 kcal, Carbohydrate 110 g, Protein 6 g, Fat 23 g, SaturatedFat 13 g, Cholesterol 62 mg, Sodium 133 mg, Fiber 5 g, Sugar 79 g, ServingSize 1 serving
PINEAPPLE PIE
Make and share this Pineapple Pie recipe from Food.com.
Provided by Grandpa and Grandma
Categories Pie
Time 1h5m
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 5
Steps:
- In a heavy saucepan mix together the pineapple, undrained and the sugar and cornstarch.
- Bring to a boil over medium heat.
- Boil for 2 minutes, stirring constantly.
- Add the butter, stir until melted.
- Remove from heat, cool to room temperature while oven is preheating to 425°F and prepare the pie crust in a 9-inch pan.
- Put the cooled filling into the prepared pie crust.
- Cover with top crust, seal the edges and cut a couple vents in the top crust.
- Place in oven.
- Bake at 425°F for 35 minutes.
CREAMY PINEAPPLE PIE RECIPE
Garnish this Creamy Pineapple Pie Recipe with fresh pineapple chunks and fresh mint. This pineapple pie recipe adds a tropical touch to any dessert table.
Provided by My Food and Family
Categories Home
Time 3h35m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375ºF.
- Combine graham crumbs, sugar and butter; press onto bottom and up side of 9-inch pie plate. Bake 8 min. or until lightly browned; cool completely.
- Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 2 cups COOL WHIP, then pineapple; spoon into crust.
- Refrigerate 3 hours or until firm. Top with remaining COOL WHIP before serving.
Nutrition Facts : Calories 270, Fat 11 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 15 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 0.5003 g, Sugar 0 g, Protein 3 g
PINEAPPLE PIE RECIPE
This sweet homemade pineapple pie is one of the easiest desserts you will ever make.
Provided by Chocolate Covered Katie
Categories Dessert
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 F. (There's a no-bake version listed earlier in the post if you prefer.) Stir all pie filling ingredients together, then smooth into the crust. Bake on the center rack 35 minutes. Let cool before slicing.View Nutrition Facts
Nutrition Facts : Calories 126 kcal, ServingSize 1 serving
PINEAPPLE COCONUT PIE
Chuck Hughes' tropical pineapple coconut pie is easy, quick and deliciously rich and tasty.
Provided by Chuck Hughes
Categories dessert
Time 3h55m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (180 degrees C).
- For the coconut filling: Pop the coconut in the oven and bake until it starts to crack, about 1 hour. Let cool and remove the outer shell. Reserve the coconut milk for another use, such as Adobo Pork Shanks with Fried Rice. Using a food processor, reduce the flesh to a fine powder.
- Spread 2 cups coconut on a parchment-lined baking sheet. Toast in the oven until golden brown, about 10 minutes. Let cool.
- For the lime shortbread crust: Pulse the all-purpose flour, confectioners' sugar and lime zest in a food processor to combine. Add the butter and pulse until coarse crumbs form. Add the egg yolks and process just until the dough forms a ball. Flatten the dough into a disk, wrap in plastic wrap and refrigerate for 30 minutes.
- Roll out the dough on a floured surface and fit into an 8- to 9-inch (20 to 23 centimeter) tart pan with a removable bottom. You can use your fingertips to evenly press the dough onto the bottom and up the sides of the pan.
- Finish the coconut filling: Beat the almond flour, butter, confectioners' sugar and toasted coconut with a mixer until creamy. Add the eggs and beat until pale and creamy, 2 to 3 minutes. Pour the coconut filling into the pie shell. Refrigerate for 1 hour. (This will help prevent the crust from shrinking while it bakes.)
- Position an oven rack in the center of the oven and preheat to 425 degrees F (220 degrees C).
- Bake the tart until golden brown, about 30 minutes. Let cool.
- For the pineapple jam: Bring the sugar and 1 cup (250ml) water to a simmer in a saucepan over high heat, stirring until the sugar is dissolved. Reduce the heat to low, add the pineapple and cardamom seeds and cook for about 30 minutes, stirring occasionally.
- Spread the pineapple jam over the cooled tart. Garnish with coconut shavings.
PINEAPPLE PIE
A delightfully sweet Pineapple filling nestled in the flakiest and buttery pie crust-you will want a slice of this Pineapple Pie one after another.
Provided by sanna
Categories baking diaries
Time 5h10m
Number Of Ingredients 12
Steps:
- In a large mixing bowl, whisk together flour, salt and sugar. Add the cubed butter and use a pastry cutter to cut the butter into the dry ingredients.
- Once the mixture looks coarse, with some bits of butter here and there, add the water.
- Continue to mix the mixture using the pastry cutter until it turns from coarse to having long, flattened pieces of crumbled dough. If you pinch the dough with your hands, they should cling together. Using your hands, press the dough together to gather it, divide it into two portions inside the bowl. (Note that the dough may still have loose crumbs. Just try your best to portion it into two).
- Transfer the dough portions into a working surface. Lightly knead each portion for a few seconds just to gather any loose crumbs. Transfer each portion into large pieces of plastic wrap. Seal them well and with the dough wrapped in plastic, gently press the dough together, like massaging it with your fingers and knuckles to make it cling together well. Secure the plastic around the dough even tighter to make the shape firmer. Shape each portion into a disc that is about 1-2 inches thick. Chill them in the fridge for 4 hours or overnight.
- After chilling, Take out one of the dough portions from the fridge. Allow the dough to sit at room temperature for about 10 minutes. On a floured board, use a rolling pin to roll the dough into a circle (not perfect) that is 1/4 inch thick. If you are not sure, just place your 9 inch pie pan on top of the rolled dough, the rolled dough should be bigger than your pan.
- To place the dough in your pie pan, first gently wrap the dough around your rolling pin. We use the rolling pin as your carrying tool. Lift the rolling pin over the pie pan and gently lower it, centering the dough into the plate. Gently unwrap the dough and ease it into to sides of the pan. The crust will look messy with all the excess dough hanging out, leave it there. We will trim it later. Refrigerate the pie shell while you make the filling.
- In a medium saucepan, combine cornstarch, sugar, crushed pineapples (remember, do not drain), lemon juice and the cinnamon stick. Stir well until the sugar and cornstarch are dissolved.
- Bring the pan to medium heat and stir the mixture regularly until it is thick and most liquid is absorbed. You want a consistency like a thick oatmeal and the look of a rough gel. Remove from heat and let cool completely.
- Pour and scrape the filling into the prepared pie shell. Brush the sides of the crust with egg whites.
- Preheat oven to 350 F. Take the second dough portion out of the fridge and let it rest for 10 minutes or until it is pliable enough to roll. On a floured surface, roll it out into a 1/4 inch thick circle. Again, wrap the dough onto the rolling pin. Lift the pin and lower it over the pie, centering the dough. Now merge both the crust together by pressing with your fingers. Trim the excess dough with scissors but leave about an inch overhang. Fold excess dough together inwards to reinforce the edges of the pie. Brush the top of the pie with more egg whites, then sprinkle sugar evenly on top.
- Using scissors, make 3-4 slits on the top crust for steam vents. Bake the pie at 350 F for 50-55 minutes or until the top is golden. Allow the pie to cool completely before cutting. You can serve the pie cold or microwave for a few seconds to warm it up.
Nutrition Facts : Calories 633 calories, Carbohydrate 109 grams carbohydrates, Cholesterol 61 milligrams cholesterol, Fat 24 grams fat, Fiber 9 grams fiber, Protein 6 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 415 grams sodium, Sugar 74 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
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- Make the Dough: Combine flour, sugar, and salt in a bowl. Using a pastry cutter or your hands, cut in butter and shortening. Add water and mix with your hands to hydrate the flour. Do not knead the dough, but fold it over itself and press it until the water is completely absorbed. Shape dough into a disc, wrap in plastic wrap, and refrigerate for 1 hour.
- Make the Filling: In a small bowl, whisk together cornstarch with 3 Tbsp. water until completely dissolved. Pour into a large pot. Add the rest of the ingredients and stir to combine. Heat over medium, stirring constantly, until sugar is dissolved and mixture has thickened and is bubbling. Remove from heat. Discard cinnamon sticks and star anise.
- Preheat oven to 350°F. Remove dough from refrigerator. Cut dough in half and shape into 2 discs. On a lightly floured surface, roll one disc of dough into an 1/8-inch thick circle. Transfer to a deep 9 1/2-inch pie plate, pressing in to the pan and trimming off any excess dough. Pour Pineapple Filling into pie plate. Roll remaining disc of dough into an 1/8-inch thick circle and place on top of pie filling. Remove excess dough and press edges of dough together around the perimeter of the pie. Crimp the edge and cut a few slits in the surface of the pie. Whisk together egg and water; brush surface of pie with egg wash. Bake for 50 to 60 minutes, rotating halfway through baking. Allow to cool completely before slicing and garnishing with whipped cream and ground cinnamon.
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- In a large bowl, toss together the flour and salt. Using a pastry blender or two knives, cut in the shortening until the mixture is mealy. Sprinkle in 4 tablespoons of the ice water and stir with a fork until the dough comes together. If it is too dry and crumbly, add the remaining 1 tablespoon water, 1 teaspoon at a time.
- Halve the dough and pat it into two 7-inch disks. Wrap each disk in wax paper and refrigerate until chilled, about 30 minutes.
- Arrange one rack in the bottom third of the oven and another in the middle; preheat the oven to 450°. On a lightly floured surface, roll out 1 disk of dough into a 10- to 11-inch round. Transfer the dough to an 8-inch pie pan. Do not trim the overhanging pastry. Roll out the second disk of dough into an 11- to 12-inch round and transfer it to a parchment-lined baking sheet. Refrigerate the pastry while you proceed.
- Toss the apples with the pineapple and lemon juice. In a bowl, mix together the sugar, flour, nutmeg and cinnamon. Toss the dry ingredients with the fruit.
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