Best Pineapple And Lemon Pie Recipes

LAYERED PINEAPPLE AND LEMON CHEESECAKE PIE

Layered Pineapple and Lemon Cheesecake Pie image

My love of lemons drew me to this recipe, found in the July 2010 Best Recipes cookbooklet, Kraft Philadelphia Desserts and More. Preparation time does not include the 2-3 hours needed for the assembled pie to set & firm up in the refrigerator. Using lite, reduced-fat & fat-free ingredients in this recipe is not a problem!

Provided by Sydney Mike

Categories Pie

Time 15m

Yield 1 pie, 10 serving(s)

Number Of Ingredients 7

Ingredients

1 (8 ounce) package cream cheese, softened
1/4 cup granulated sugar
2 cups Cool Whip Topping, thawed
1 (8 ounce) can crushed pineapple, drained, divided
1 (6 ounce) graham cracker pie crust
1 (3 1/2 ounce) package instant lemon pudding mix
1 1/3 cups milk, cold

Steps:

In a large bowl, beat cream cheese & sugar with a whisk until well blended, then stir in the Cool Whip & HALF of the crushed pineapple, before spreading this mixture into the crust.
In a medium bowl, whisk together the pudding mix & milk, blending for 2 minutes; The mixture will be thick. Stir in the remaining pineapple, then spoon this mixture over the pie filling. Refrigerate for a couple of hours until chilled.

PINEAPPLE AND LEMON PIE

Pineapple and Lemon Pie image

This custardy pie has lots of pineapple in it, flavored with lemon zest, and topped with a pretty lattice crust.

Provided by Lori Smith

Categories Desserts Pies Custard and Cream Pie Recipes Pineapple Pie

Yield 8

Number Of Ingredients 8

Ingredients

1 recipe pastry for a 9 inch double crust pie
2 eggs
6 tablespoons white sugar
2 tablespoons all-purpose flour
⅛ teaspoon salt
2 tablespoons lemon juice
2 teaspoons lemon zest
1 (20 ounce) can unsweetened pineapple chunks, drained

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Roll out half of pastry to line pie pan, and roll out other half to cut into strips for lattice top.
In a medium mixing bowl combine eggs, sugar, flour, salt, lemon juice, and grated lemon rind. Mix well then stir in pineapple. Spread filling into pastry-lined pie pan, make lattice top, and crimp edges. Place in preheated oven and bake 40 minutes or until filling is set and crust is lightly browned. Chill before serving.

Nutrition Facts : Calories 331.9 calories, Carbohydrate 42.9 g, Cholesterol 46.5 mg, Fat 16.3 g, Fiber 2.3 g, Protein 4.9 g, SaturatedFat 4.1 g, Sodium 288.4 mg, Sugar 19.8 g

LIGHT AND LUSCIOUS LEMON PINEAPPLE PIE

LIGHT AND LUSCIOUS LEMON PINEAPPLE PIE image

Categories Dairy Fruit Dessert Freeze/Chill Quick & Easy

Yield Makes 6 servings.

Number Of Ingredients 10

Ingredients

1 cup low fat sour cream
1 (1.34 oz.) package instant sugar free vanilla pudding and pie filling
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 (8 oz.) can unsweetened crushed pineapple in juice (do not drain)
1 (8 oz.) fat-free frozen non-dairy whipped topping, thawed
1 9-inch pie crust, baked and cooled
Garnish:
3 fresh mint leaves
1 fresh lemon slice, cut almost in half and twisted

Steps:

In a large bowl beat together first five ingredients on low speed until mixture thickens. Fold in whipped topping. Spoon into cooled crust. Garnish with mint leaves in center. Place lemon slice on mint leaves. Cover and chill for 1 hour before serving.