Tropical Sunset Pie Food

TWO-MINUTE HAWAIIAN PIE

Steps:

• In a large bowl, combine crushed pineapple with its syrup, dry pudding mix, and sour cream; mix until well combined. Spoon into pie crust and decorate top with pineapple slices and cherries; sprinkle with coconut.
• Cover and chill at least 2 hours, or until set, before serving.

TROPICAL COCONUT PIE

Steps:

• In a bowl, combine 2 cups coconut and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 325° for 8-10 minutes or until golden brown. Cool on a wire rack. Toast the remaining coconut; set aside., Drain pineapple, reserving 1/2 cup juice (discard remaining juice or refrigerate for another use); set pineapple aside. In a saucepan, combine marshmallows and reserved juice. Cook and stir over medium heat until marshmallows are melted. Remove from the heat. Add pineapple, extract and salt; mix well. Refrigerate for 2 hours or until cool., Fold in the whipped cream; spoon into prepared crust. Sprinkle with toasted coconut. Refrigerate for 2 hours or until set. Refrigerate leftovers.

VALENCIA ORANGE SUNSET PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir wafers, butter, and sugar in a bowl until well combined. Press crust mixture evenly in the bottom and up the sides of a 9-inch glass pie plate.
• Bake in the center of the preheated oven until golden brown, about 10 minutes. Remove to a wire rack to cool. Leave the oven on.
• Beat egg yolks in a large bowl with a hand mixer. Add condensed milk; mix until well combined. Mix in orange juice concentrate until well combined and slightly thickened. Mix in orange zest and juice. Pour filling into the cooled crust.
• Bake until filling is firm to the touch and only slightly jiggly in the center, about 13 minutes. Remove from the oven and allow to cool completely on a wire rack, about 30 minutes; filling will set as it cools.
• Cover and chill in the refrigerator for at least 2 hours before serving.

TROPICAL SUNSET PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Roll out half the pastry to line pie plate, and roll out the other half to cut into strips for lattice top.
• Using fine grater, grate the peel from lemon, lime, and orange. Toss together to mix. In a separate bowl, squeeze the juice from the lemon, the lime, and half of the orange. Mix juices together. Peel and core the pineapple and discard peel and core. Cut remaining flesh into approximately 1/2 inch cubes.
• In a medium mixing bowl, combine eggs, sugar, flour, salt, 2 Tablespoons of the mixed citrus juice (or 1 Tablespoon juice & 1 Tablespoon liqueur), and 1 Tablespoon of the grated peel. Mix well, then stir in pineapple and nuts.
• Spread filling into pastry-lined pie plate. Sprinkle a little more of the mixed peel over the top. Make lattice top and crimp edges. If you like, you can brush with milk, then lightly sprinkle with sugar.
• Bake for 40 minutes, or until filling is set and crust is golden brown. Chill before serving.