GRANDMA T'S PINEAPPLE CREAM PIE
My Dad's mom would make this for him every time we visited Illinois. As a child, I could hardly wait for the filling to cool enough to eat. The secret is to stir constantly for a rich, velvety smooth pudding-like melt-in-your-mouth experience. These instructions are per my grandmother, written down by my mother not too long before Grandma passed away. Grandma wouldn't give the recipe away until her last years. It's a family treasure now! Top the pie with meringue, whipped cream, or whipped topping.
Provided by MaryJaneHarrison
Categories Desserts Pies No-Bake Pie Recipes
Time 3h20m
Yield 8
Number Of Ingredients 8
Steps:
- Whisk sugar, flour, and salt together in a saucepan over medium heat. Add milk and cook, whisking constantly, until mixture thickens and begins to bubble, 3 to 5 minutes. Remove from heat.
- Stir pineapple, egg yolks, and butter into milk mixture. Return to heat and cook over medium heat until mixture begins to bubble, 3 to 5 minutes. Continue cooking, stirring constantly, until hot and thick, about 2 minutes more. Pour mixture into prepared pie crust. Refrigerate until chilled, at least 3 hours.
Nutrition Facts : Calories 324.1 calories, Carbohydrate 47.7 g, Cholesterol 65.1 mg, Fat 13.9 g, Fiber 0.9 g, Protein 3.7 g, SaturatedFat 5.5 g, Sodium 313 mg, Sugar 34.1 g
NO-BAKE PINEAPPLE SOUR CREAM PIE
Canned pineapple and instant pudding make it a snap to prepare this no-bake pie that gets its richness from a container of sour cream.-Mrs. Jaye Bloomer, Canoga Park, California
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the dry pudding mix and sour cream. Stir in pineapple. Spread into crust. Cover and refrigerate for 3 hours or until set. Serve with whipped cream if desired.
Nutrition Facts : Calories 292 calories, Fat 15g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 322mg sodium, Carbohydrate 33g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
CREAM CHEESE PINEAPPLE PIE
This is not only easy, I always have all the ingredients on-hand. Which means it's easy to quick whip up if I find out I've got to go somewhere or people are coming over last minute. I've not done this yet, but I'm thinking it could easily be made in mini graham cracker tart shells for an easy finger food dessert. The taste is light, yet sweet, and perfect for dessert on a hot summer day. Cooking time is an estimate of how long it should take to chill completely in the refrigerator.
Provided by Felix4067
Categories Pie
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl, blend cream cheese and sugar until smooth.
- Blend in whipped topping on low speed until smooth.
- Fold in crushed pineapple.
- Pour into pie crust and refrigerate until set.
Nutrition Facts : Calories 538.9, Fat 31.8, SaturatedFat 14.9, Cholesterol 72, Sodium 401.9, Carbohydrate 61, Fiber 1.2, Sugar 47.2, Protein 5.5
CREAM CHEESE-PINEAPPLE PIE
I've made this pie many times for friends, relatives, guests, church suppers and bazaars, and I'm always getting requests for the recipe. I've lived on farms all my life-we used to have a potato farm on Long Island, and now my son farms his own land and manages mine here in Delaware, growing soybeans and wheat. -Elizabeth Brown, Clayton, Delaware
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., Combine sugar, cornstarch and pineapple plus juice in a small saucepan. Cook over medium heat, stirring constantly until mixture is thick and clear. Cool; set aside. , Blend cream cheese, sugar and salt in mixer bowl. Add eggs, one at a time, beating after each addition. Blend in milk and vanilla. (Mixture may look curdled.) Spread cooled pineapple mixture over crust. Pour cream cheese mixture over pineapple layer; sprinkle with pecans. , Bake for 10 minutes; reduce heat to 325° and bake for 50 minutes. Cool.
Nutrition Facts : Calories 380 calories, Fat 21g fat (10g saturated fat), Cholesterol 91mg cholesterol, Sodium 503mg sodium, Carbohydrate 43g carbohydrate (28g sugars, Fiber 1g fiber), Protein 6g protein.
CRUSHED PINEAPPLE SOUR CREAM PIE
This is a quick and easy no-bake pie. Garnish with whipped cream or whipped topping. You can use a prepared graham cracker crust, if you wish.
Provided by Diane H
Categories Desserts Pies No-Bake Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 5
Steps:
- In a large mixing bowl, combine pineapple, dry pudding mix, and sugar. Stir well, then add sour cream. Beat on low speed for 2 minutes.
- Pour mixture into prepared pie shell. Chill before serving. Garnish as desired.
Nutrition Facts : Calories 216.5 calories, Carbohydrate 27.9 g, Cholesterol 12.6 mg, Fat 11.3 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 5.4 g, Sodium 293.9 mg, Sugar 17.1 g
NO-BAKE COCONUT CREAM PIE WITH STRAWBERRIES AND PINEAPPLE
When I was researching pie recipes for my upcoming cookbook, I asked my social media followers if they had any regional specialties I may not have heard of. I received five requests for a pie with a coconut custard, pineapple topping, toasted macadamia nuts and fresh strawberries. I'd never had the combination before, but it's a match made in summery pie heaven -- and made even better with a hefty dollop of whipped cream atop each slice.
Provided by Erin Jeanne McDowell
Categories dessert
Time 1h30m
Yield one 9-inch pie
Number Of Ingredients 23
Steps:
- For the crust: In the bowl of a food processor, pulse the wafer cookies, macadamia nuts, granulated sugar and salt together until the mixture forms fine crumbs. Add the melted butter and pulse until the mixture is evenly combined.
- Press the crust into a 9-inch pie plate and transfer to the freezer until firm (at least 1 hour and up to overnight).
- For the filling: In a medium pot, heat the coconut milk and whole milk together over medium heat. In a small bowl, whisk the granulated sugar, cornstarch, salt, egg and egg yolk to combine. When the milk mixture comes to a simmer, pour about 1/4 of it into the sugar/egg mixture, whisking constantly.
- Return this mixture to the pot and continue to cook over medium-low heat until the mixture thickens and large bubbles pop up from the center of the pot, 3 to 5 minutes.
- Remove the pot from the heat and stir in the butter, vanilla and shredded coconut. Pour the mixture into the frozen pie crust, cover directly with plastic wrap and refrigerate to cool completely.
- For the toppings: In a medium pot, stir together the crushed pineapple, light brown sugar, cornstarch and salt to combine. Cook over medium heat, stirring constantly, until the mixture thickens, 3 to 4 minutes. Cool completely, then pour on top of the chilled pie. Sprinkle the macadamia nuts in an even layer on top of the pie. (The pie can be made up to this point 24 hours ahead of time.)
- When ready to serve, toss the strawberries and honey together in a medium bowl. Arrange in an even layer on top of the pie. Serve slices with whipped cream.
PINEAPPLE CREAM PIE
My mother-in-law's pineapple pie was a favorite with the threshing crew. A nice, big slice of it made the harvest work more enjoyable. Now, I make Theresa's trademark pie to remember her.-Elaine Salonek, Waverly, MN
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack., In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Transfer to prepared pastry., For pineapple layer, in a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Add pineapple. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter. Gently spread over cream mixture., For meringue, in a large bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust., Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving.
Nutrition Facts : Calories 416 calories, Fat 16g fat (8g saturated fat), Cholesterol 101mg cholesterol, Sodium 343mg sodium, Carbohydrate 65g carbohydrate (48g sugars, Fiber 1g fiber), Protein 6g protein.
PINEAPPLE CREAM CHEESE PIE
A two layer pie with a crushed pineapple bottom and a cream cheese top. Best when made a day ahead and served cold. Top each slice with whipped cream if you like.
Provided by Joe P.
Categories Desserts Pies Custard and Cream Pie Recipes Pineapple Pie
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- To Make Pineapple Layer: In a medium saucepan combine 1/3 cup sugar, cornstarch, and pineapple with juice. Cook over low heat, stirring occasionally, until mixture is the consistency of jelly.
- To Make Cream Cheese Layer: In a medium mixing bowl, whip cream cheese until fluffy. Whip in sugar and salt until mixture is smooth. Add eggs, vanilla, and milk. Beat mixture until all ingredients are thoroughly combined. Mixture will be liquidy.
- Pour half of pineapple mixture into each pastry shell. Pour half of cream cheese mixture over each pineapple layer. Sprinkle with chopped walnuts if desired.
- Bake in preheated oven for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake an additional 50 minutes, until tops of pies begin to brown. Chill before serving. Top with whipped cream if desired.
Nutrition Facts : Calories 232.2 calories, Carbohydrate 25.9 g, Cholesterol 39.3 mg, Fat 13.2 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 4.4 g, Sodium 228.8 mg, Sugar 16.7 g
PINEAPPLE PIE WITH COCONUT CREAM
You'll find pineapples and coconuts everywhere in the South Pacific, so we play them up in this creamy cool pineapple pie, dolloped with coconut cream. Divine! -Karen Naihe, Kamuela, Hawaii
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings (2/3 cup coconut cream).
Number Of Ingredients 13
Steps:
- In a small saucepan, combine pineapple and 2 tablespoons sugar. Bring to a boil; cook until liquid is almost evaporated, stirring occasionally, 6-8 minutes. Cool completely., Preheat oven to 350°. Place cookies in a food processor; pulse until fine crumbs form. Add butter; pulse just until blended. Press onto bottom and up sides of a 9-in. deep-dish pie plate., In a large bowl, beat cream cheese and remaining sugar until smooth. Beat in yogurt, almonds and vanilla. Add eggs; beat on low speed just until blended. Fold in pineapple mixture. Pour into crust. Bake until center is almost set, 35-40 minutes. Cool on a wire rack 1 hour. Refrigerate pie and can of coconut milk at least 4 hours or until cold., Place a mixer bowl and whisk attachment in freezer until cold, about 15 minutes. Turn chilled can of coconut milk upside down; open can. Pour off and discard liquid portion. Transfer solid portion remaining in can to chilled bowl. Add confectioners' sugar and vanilla; beat until stiff peaks form. Serve with pie.
Nutrition Facts : Calories 601 calories, Fat 41g fat (24g saturated fat), Cholesterol 139mg cholesterol, Sodium 320mg sodium, Carbohydrate 53g carbohydrate (40g sugars, Fiber 1g fiber), Protein 10g protein.
PINEAPPLE SOUR CREAM PIE
This is a refreshing and different sort of pie.
Provided by Carol
Categories Desserts Pies Custard and Cream Pie Recipes Pineapple Pie
Time 2h20m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Separate the eggs.
- Combine 3/4 cup white sugar, flour, salt, crushed pineapple, sour cream, and lemon juice in a saucepan. Cook over medium heat, stirring frequently, until the mixture is thick and bubbly. Gradually pour the cooked pineapple mixture into the beaten egg yolks, whisking constantly; return mixture to the saucepan. Continue to cook, stirring constantly, for 2 to 3 minutes longer. Remove from heat and let cool.
- Beat egg whites, vanilla and cream of tartar until soft peaks form. Gradually stir in the remaining 1/3 cup sugar and continue to beat egg whites until stiff and glossy.
- Spoon cooled filling into graham wafer crust and top with the meringue. Bake in preheated oven for 12 minutes or until golden. Let pie cool and serve.
Nutrition Facts : Calories 387.9 calories, Carbohydrate 59.4 g, Cholesterol 82.4 mg, Fat 15.4 g, Fiber 1 g, Protein 5.2 g, SaturatedFat 5.9 g, Sodium 358.1 mg, Sugar 46.4 g
PINEAPPLE SOUR CREAM PIE
A luscious alternative to lemon meringue pie, this dessert is one of our favorites. The meringue is so creamy and the pineapple filling so refreshing that your family will request it again and again.-P. Lauren Fay-Neri, Syracuse, New York
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine sugar and flour. Stir in pineapple and sour cream until combined. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Pour into pastry shell., In a small bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. , Bake at 350° for 15-18 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 350 calories, Fat 14g fat (7g saturated fat), Cholesterol 105mg cholesterol, Sodium 119mg sodium, Carbohydrate 52g carbohydrate (37g sugars, Fiber 1g fiber), Protein 3g protein.
PINEAPPLE CREAM PIE
This is the 1999 American Pie Council's National Pie Championship second place winner in the Cream Pie Category.
Provided by DINNER2
Categories Desserts Pies Custard and Cream Pie Recipes Pineapple Pie
Yield 8
Number Of Ingredients 14
Steps:
- In a medium bowl, mix together graham cracker crumbs, 1/4 cup white sugar, and melted butter. Press mixture firmly in bottom of a 9 inch pie plate. Bake at 375 degrees F (190 degrees C) for 6 to 8 minutes.
- Combine 2/3 cup white sugar, cornstarch, and salt in saucepan. Blend milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat, and stir in butter, vanilla, and pineapple. Pour into crust. Press plastic wrap over top of filling. Chill at least 2 hours.
- In a large mixing bowl, combine whipping cream, confectioners' sugar, and almond extract. Whip to stiff peaks and pipe or spoon onto pie. Serve immediately.
Nutrition Facts : Calories 576.1 calories, Carbohydrate 58 g, Cholesterol 193.9 mg, Fat 35.9 g, Fiber 1 g, Protein 6.9 g, SaturatedFat 17.8 g, Sodium 385 mg, Sugar 45.5 g
PINEAPPLE CREAM CHEESE PIE - STEPH
Cheesecake is my favorite dessert and I also love pineapple so with the combination of the two ingredients and the simplicity of this recipe, it is a dish I like to take to any get together.
Provided by Stephanie Dodd
Categories Pies
Time 10m
Number Of Ingredients 5
Steps:
- 1. Mix cream cheese and sugar well; blend in pineapple and then Cool Whip. Pour into graham cracker crust and chill for several hours. ENJOY!
PINEAPPLE COCONUT CREAM PIE IN COCONUT COOKIE CRUST
A yummy coconut cream filling over banana slices in a coconut cookie crust and finished off with a topping of crushed pineapple mixed with Cool Whip. This will really please your family and/or guests. Baking time is for crust only.
Provided by Marie
Categories Pie
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix together cookie crumbs, 2/3 c coconut and melted butter in medium bowl until well blended.
- Press mixture evenly onto bottom and up sides of 9-inch pie plate.
- Bake at 325 degrees for 10 minutes or until golden.
- Cool and arrange banana slices on bottom of crust.
- Pour cold milk into large bowl and add pudding mix.
- Beat with wire whisk for 1 minute.
- Stir remaining cup of coconut into pudding and spoon over banana slices in crust.
- Gently stir pineapple into whipped topping.
- Spread over pudding mixture.
- Refrigerate 4 hours or until set.
Nutrition Facts : Calories 478.8, Fat 34.2, SaturatedFat 26.9, Cholesterol 35.6, Sodium 390.1, Carbohydrate 42.8, Fiber 4.7, Sugar 33.3, Protein 4.5
INSTANT PINEAPPLE COCONUT CREAM PIE
Company was coming so I needed a quick dessert. One that was quick and easy and would be delicious..This turned out wonderful and my guests enjoyed it-hope you try it.... try this one too:http://www.justapinch.com/recipes/dessert/pie/5-minute-strawberry-cream-pie-no-bake.html
Provided by Pat Duran
Categories Fruit Desserts
Time 5m
Number Of Ingredients 4
Steps:
- 1. Remove plastic from pie crust;set aside.
- 2. Using the pudding mix dry. Mix all ingredients given , except the pie crust in a medium bowl;pineapple juice too; and blend thoroughly.
- 3. Pour mixture into pie crust...If desired top with 1 cup of thawed whipped topping and sprinkle top with toasted coconut. Chill for 1 hour. Enjoy!
ROSIE'S PINEAPPLE CREAM PIE
Rosie was my grandmother. It was a long time favorite we thought was lost for the past 20 years. Found her recipe by accident last year. What a way to remember her and it's now a favorite of the next generation. I made up the prep/cook time since I never timed it. NOTE: Do not use fresh pineapple in this recipe. Fresh pineapple has much more acid than canned pineapple and the pie filling will not stay firm. Hope you enjoy the pie (It's still my favorite!)
Provided by Satisfied Kris
Categories Pie
Time 17m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Stir the milk, flour, salt, egg yolks and sugar on the stove until it thickens.
- Take off heat and add pineapple.
- Put in pie crust and let cool in refrigerator.
- Serve with whipped topping.
PINEAPPLE CREAM PIE (DIABETIC)
This wonderful pie is just too good for words! I think it's the sour cream that adds so much richness without overpowering. I got this recipe from a junior high school cook I work with. She brought this pie to a get together and I JUST HAD to have the recipe! So smooth, creamy and sweet, it does not taste diabetic! I love this pie!
Provided by Theresa P
Categories Pie
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients until well combined.
- Pour into graham cracker crust.
- Spread whipped topping on top of pie to cover.
- Chill until se .
- Serve and enjoy!
Nutrition Facts : Calories 256.1, Fat 17.6, SaturatedFat 10.2, Cholesterol 50.3, Sodium 108.9, Carbohydrate 24, Fiber 0.8, Sugar 20.1, Protein 2.7
COCUNUT-BANANA CREAM PIE WITH PINEAPPLE
I came up with this base off of a recipe I found on Myrecipes.com. I was wanting a REALLY tropical tasting pie. This is what I ended up with. It's the best of both worlds. I served it at a family gathering and those who prefer coconut cream pie to banana cream pie really enjoyed the combination.
Provided by Brandi Kirkpatrick
Categories Fruit Desserts
Time 2h15m
Number Of Ingredients 13
Steps:
- 1. Layer banana slices on crust. Spoon pineapple onto the banana layer.
- 2. Combine 3/4 cup sugar, cornstarch, and 1/4 teaspoon salt in a saucepan, and stir in milk. Bring to a boil; cook for 1 minute, stirring with a whisk.
- 3. Gradually add about 1/3 cup hot custard to beaten eggs; stir constantly with a whisk. Return egg mixture to pan. Cook for 2 minutes or until thick, stirring constantly.
- 4. Remove mixture from heat; stir in cream of coconut and extracts.
- 5. Spoon mixture into the prepared crust. Cover surface of filling with plastic wrap; chill until set (about 2 hours).
- 6. Remove plastic wrap, and spread whipped topping evenly over filling. Sprinkle with coconut.
PINEAPPLE ICE CREAM PIE
COOL TASTING PIE!! A creamy cool pie with much flavor! Great to serve guests. Easy preparation and can be prepared ahead and kept in the freezer. Also works well when Splenda is substituted.
Provided by Seasoned Cook
Categories Pie
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Mix sugar, pineapple and eggs in a saucepan. Let come to a boil just long enough to cook eggs. Remove from heat and stir in lemon jello. Let cool thoroughly.
- Chill evaporated milk just until icy. With electric mixer beat chilled evaporated milk until fluffy. Fold chilled milk into cooled mixture.
- Pour into 2 graham cracker pie crusts and let pie cool completely at least 6 hours before serving. May be frozen and kept until serving.
- Cooking time does not include chilling time.
Nutrition Facts : Calories 435.2, Fat 15.5, SaturatedFat 4.4, Cholesterol 52.2, Sodium 363.4, Carbohydrate 69.9, Fiber 1.1, Sugar 52.7, Protein 6.4
PINEAPPLE SOUR CREAM PIE
My family gave me excellent reviews after tasting this simple flavored pie. This is an excellent dessert to have on those hot summer days. This is one of my family's favorite desserts and it is so easy to make.
Provided by Diane Taylor
Categories Desserts
Time 5m
Number Of Ingredients 4
Steps:
- 1. In a bowl, mix the sour cream, the two packages of dry pudding mix and the can of pineapple with the juice.
- 2. Pour mixture into pie crust. Spread mixture evenly in crust. Refrigerate immediately to chill for a few hours before eating.
- 3. This recipe makes 1 large or 2 small pies. If you happen to have graham cracker crumbs available, it makes a nice presentation when added to the top of your pie. The crumbs add a nice finished touch.
- 4. Optional: You can add whipped topping(Cool Whip)to cover the pudding for a different taste and presentation.
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