Best Pineapple Blueberry Chess Pie Recipes

PINEAPPLE CHESS PIE

Steps:

• Melt butter and set aside. Beat together sugar, cornmeal, eggs and vanilla extract. Stir in butter, pineapple, coconut and flour.
• Pour into pie crust, bake in preheated 400 degree oven for 40 minutes or until knife inserted in center comes out clean. Let cool and Enjoy!

PINEAPPLE CHESS PIE

Steps:

• 1. Gather and prep ingredients (thaw pie shell; drain pineapple.)
• 2. Preheat oven to 350ºF. Place pie shell on rimmed baking sheet (the heavy-duty kind which will not warp in oven.)
• 3. In average mixing bowl, beat butter; add sugar and beat well.
• 4. Break eggs into small bowl; add eggs and flour to butter mixture; beat well.
• 5. Stir in drained pineapple and vanilla. (Photo is of the original recipe.)
• 6. Pour into thawed pie shell.
• 7. Bake, on rimmed baking sheet, at 350ºF for one hour. Allow to cool for at least one hour, then refrigerate for 2 hours before serving. Refrigerate leftovers.

PINEAPPLE CHESS PIE

Steps:

• Beat eggs, sugar, cornstarch, butter and vanilla together. Add pineapple, blend then add coconut, blend well. Pour into pie shell. Bake 30-40 minutes, at 325 degrees. until a knife inserted the the center pulls clean.
• For a more done crust prebake 10-15 minutes

BLUEBERRY-BUTTERMILK CHESS PIE

Steps:

• Roll out pie dough on a lightly floured work surface to a 13" round about 1/8" thick. Transfer dough to a 9" pie dish and allow dough to slump down into dish, leaving about 2" overhang. Fold edges under and crimp all the way around, making sure dough extends to the outer edge of the lip of the pie dish (this will create a shelf for the dough to sit on, preventing it from sliding back into dish). Chill in freezer until dough is very cold, about 20 minutes.
• Place a rack in middle of oven and preheat to 350°F. Line pie dough with parchment paper or heavy-duty foil, leaving a 1 1/2" overhang, and fill with pie weights or dried beans. Bake until crust is golden around the edge, 20-25 minutes. Remove from oven and lift out parchment and pie weights and bake until surface of crust looks dry and is golden, 10-15 minutes longer. Transfer to a wire rack and let cool.
• Meanwhile, reduce oven temperature to 325°F. Whisk cornmeal, salt, and 1/2 cup flour in a small bowl. Combine sugar, butter, and orange zest in a large bowl and scrape in vanilla seeds; reserve pod for another use. Using an electric mixer on medium speed, beat until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each addition and occasionally scraping down sides and bottom of bowl. Beat until well blended. Reduce speed to low and add dry ingredients; beat just to combine. With motor running, gradually add buttermilk; beat just to combine (mixture may look broken, which is okay). Using a rubber spatula, gently fold in blueberries. Scrape filling into cooled pie crust just to fill to crust edge (you might have some left over). Bake pie until filling is puffed and golden and center wobbles slightly when jostled, 50-60 minutes. Transfer dish to a wire rack and let pie cool before slicing, at least 2 hours.
• Do Ahead
• Pie can be baked 1 day ahead. Store loosely covered at room temperature.

PINEAPPLE CHESS PIE

Steps:

• Separate eggs.
• Combine sugar, flour and melted butter.
• Beat egg yolks.
• Add to sugar mixture, mixing with an electric mixer until well-mixed.
• Add drained pineapple and mix well.
• Beat egg whites until they form stiff peaks and fold into the mixture above.
• Pour into unbaked pie shells and bake at 300 degrees for 45-50 minutes.