STRAWBERRY PINEAPPLE PIE
Treat your loved ones to a spring fruit pie. This luscious dessert has a pretty pink filling and a fluffy whipped cream topping. -Irene Caron, Loudon, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place pineapple and strawberries in a food processor; cover and process until smooth. Transfer to a saucepan. Stir in the tapioca, egg yolks and 3/4 cup sugar; let stand for 5 minutes., Cook and stir over medium heat until mixture comes to a full boil. Remove from the heat; stir in 1/2 teaspoon extract and food coloring if desired. Pour into pastry shell; refrigerate for 1 hour., In a small bowl, beat cream until it begins to thicken. Add remaining sugar and extract; beat until stiff peaks form. Spread over top of pie. Refrigerate for at least 4 hours or until set.
Nutrition Facts : Calories 663 calories, Fat 20g fat (10g saturated fat), Cholesterol 97mg cholesterol, Sodium 118mg sodium, Carbohydrate 127g carbohydrate (102g sugars, Fiber 7g fiber), Protein 4g protein.
STRAWBERRY PINEAPPLE PIE
Submitted by Chany Brach Just thinking about this pie brings back fond childhood memories. My mother, a true baalas chessed, who raised a huge family ka"h while feeding the needy and poor, is the mastermind behind this recipe. Being busy with the kids, and household chores, she must have been short on time. Hence this easy pie was born. Whether hot as a side dish, or cold as a refreshing light dessert, I hope you will like it as much as the child, and adult in me does, And when your guests say there's no way it's not dairy, you'll know it's a success! Freezes amazingly well, just omit the fresh strawberries! Enjoy! READ MORE
Provided by Recipe By My Kosher Recipe Contest
Categories Desserts , Baking
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Blend all ingredients besides for toppings with food processor or standing blender, until fully incorporated to runny, smooth consistency.
- Pour equal amounts into both pies, about halfway.
- Bake for about 45 minutes or until inserted knife comes out clean.
- Let cool.
- Schmear the strawberry pie filling on top of pies, and decorate with fresh strawberries.
STRAWBERRY PINEAPPLE CREAM PIE
Make and share this Strawberry Pineapple Cream Pie recipe from Food.com.
Provided by andypandy
Categories Pie
Time 2h20m
Yield 1 9 inch pie, 6 serving(s)
Number Of Ingredients 11
Steps:
- Prebake your pie crust and have cooled.
- In a saucepot place the whole milk, and vanilla pudding mix (not instant), and cook until thick , following package directions.
- Cool slightly without stirring.
- Add well drained crushed pineapple.
- Add in vanilla.
- Whip the heavy cream until stiff, and fold in the cooled pudding mixture.
- Spread into the cooled pie shell.
- Chill until set.
- In a saucepot place the 1/2 cup berries and water.
- Cook about two minutes, then remove and sieve.
- Place back into saucepot.
- Combine the sugar and cornstarch with the juices or puree in the saucepot.
- Over low heat, stirring until thick and clear.
- Add food colouring if desired to make a nice red.
- Remove from heat.
- Slice the 2 1/2 cups berries in half.
- Place in a nice circular pattern berries cut side up onto the chilled pie.
- Spoon the glaze over all the berries to glaze fruit.
- Chill now for several hours.
- Serve with additional whipped heavy cream.
FRESH PINEAPPLE PIE
We're all familiar with fresh strawberry pies cloaked in a glace topping. In this pie, it's fresh pineapple tidbits that are cloaked in a luscious glaze. In other words this pie is a kissing cousin to the strawberry glace pie. The recipe was printed in the Jacksonville, Florida, newspaper by food editor Joel Crea who said that this was one of the best-received recipes the newspaper has printed. Included is a wonderful nut crust which you can use in a number of other pie recipes which call for an ordinary graham cracker crust. I haven't tried this yet, but wanted to share it for those of you who would like something different for your summer menus.
Provided by Lorraine of AZ
Categories Pie
Time 1h3m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Twist crown from pineapple. Cut pineapple into quarters. Remove fruit from shell. Core and cut pineapple into bite-size chunks.
- Combine sugar, cornstarch, lemon peel, and nutmeg in a large saucepan. Stir in water and food coloring. Cook, stirring constantly, until sauce is clear and thickened. Remove from heat. Add pineapple chunks. Cool.
- Preheat oven to 325°F While filling is cooling, prepare the nut crust. Grind walnuts; spread in shallow pan. Bake in oven 10-15 minutes or until just roasted, turning occasionally to roast evenly. Advance heat to 400 degrees.
- Add vanilla wafers, a few at a time to blender and blend to make enough crumbs to measure 3/4 cup. Combine measured walnuts, crumbs, sugar and melted butter. Press into bottom and up sides of a 10-inch pie plate. Bake in oven 8 minutes. Cool.
- Spoon filling into cooled crust. Pour sauce evenly over fruit. Cover and chill overnight.
Nutrition Facts : Calories 298.5, Fat 15.8, SaturatedFat 6, Cholesterol 19.1, Sodium 118, Carbohydrate 39.4, Fiber 1.8, Sugar 19.7, Protein 2.3
STRAWBERRY-PINEAPPLE MINI TARTS
End the meal on precisely the right note with our Strawberry-Pineapple Mini Tarts recipe. Strawberry-Pineapple Mini Tarts are miniature custard tarts topped with a gorgeous array of fruit. They're both lovely looking and terrifically tasty.
Provided by My Food and Family
Categories Home
Time 1h55m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400ºF.
- Process flour, butter and cream cheese in food processor 30 sec. or until mixture is blended and starts to form ball. Divide dough evenly into 6 pieces.
- Roll out each dough piece on lightly floured surface to 7-inch circle. Place in 6 (4-1/2-inch) tart pans with removable sides. Cut off excess dough by rolling pin across top of each pan. Line pie crusts with piece of buttered foil, butter side down; fill foil with dried beans or rice. Bake 10 min. Remove beans and foil. Prick bottom of shells all over with fork; bake 15 to 20 min. or until lightly browned. Let cool 10 min.
- Beat pudding mix and milk in large bowl with whisk 2 min. Fill crusts with pudding; top with fruit.
- Melt apricot jam with water; brush on fruit. Refrigerate 1 hour before serving.
Nutrition Facts : Calories 430, Fat 23 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 65 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
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