Best Pineapple Custard Pie Recipes

Rhubarb Pineapple Custard Pie image

Provided by Leslie

Categories Pie

Time 1h5m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 10

2 1/2 cups rhubarb, cut in 1-inch pieces
1 cup chopped fresh pineapple
1 cup white sugar
2 tablespoons butter
1 egg
2 tablespoons flour
1 uncooked pie shell
2 tablespoons packed brown sugar
3 tablespoons flour
2 tablespoons butter

Steps:

Pineapple Custard Meringue Pie image

Provided by Pat Duran

Time 30m

Number Of Ingredients 16

PIE CRUST:
1 c graham cracker crumbs
3/4 c finely chopped pecans
1/4 c granulated sugar
1/4 c butter, melted
PINEAPPLE CUSTARD FILLING:
20 oz can crushed pineapple,undrained
8 oz pkg, cream cheese, softened
14 oz can sweetened condensed milk(eagle brand)
3 large egg yolks
1 tsp vanilla extract
3 Tbsp cornstarch
MERINGUE:
3 large egg whites
6 Tbsp granulated sugar
1/4 tsp cream of tartar

Steps:

1. Pie Crust: Combine graham cracker crumbs, pecans and butter; press onto the bottom and up sides of a 9-inch pie pan. Set aside. Preheat oven to 300^.
2. Pineapple Custard: In a large mixing bowl, beat cream cheese until fluffy and add pineapple, juice and all;mix until smooth. Gradually add sweetened condensed milk ,egg yolks, vanilla and corn starch; mix well. Gently pour into crust. Bake about 45 minutes at 300^ or until center of pie is almost set.(some ovens take up to 50 minutes) Remove from oven. Turn oven temperature to 400^.Spread meringue over top and bake in oven 4-5 minutes until lightly brown on peaks. Cool completely so that the filling has time to thicken properly.
3. Meringue: Beat egg whites until soft peaks form. add the cream of tartar, beat again to mix in. Slowly add the sugar by Tablespoons until all has been incorporated and stiff peak form. Spread meringue over filling evenly , making sure to cover the edges of the crust and no gaps between filling and edge of pie crust. Bake for 4- 5 minutes in 400^.

GF-SUGAR-FREE PINEAPPLE CUSTARD PIE image

Yield 1 large deep dish 6-8

Number Of Ingredients 8

1 cup Splenda
¼ cup GF flour
3 eggs
1 ½ cups buttermilk
2 tsp vanilla extract
1 tsp lemon extract
2/3 stick melted butter
1 small can crushed pineapple (in juice not syrup)

Steps:

Spray a deep dish glass pie pan with a cooking spray. Pre-heat oven to 425. Beat eggs, buttermilk, melted butter, and extracts together. Add GF (gluten free) flour and Splenda and beat until well mixed. Stir in pineapple and pour into pie pan. Bake 10 minutes and reduce the heat to 350 and continue to bake for 35 minutes or until top is lightly browned and a knife inserted into the center comes out clean. Cool before cutting. Susi Mitchell

Pineapple Custard Pie image

Provided by Sue Rodgers

Categories Pies

Number Of Ingredients 8

16 oz crushed pineapple
1/4 c lemon juice
1/2 c sugar
2 Tbsp flour
3 eggs, beaten
1 graham cracker or baked pie crust
8 oz cream cheese, room temperature
1 Tbsp milk or cream

Steps:

1. Mix first 5 ingredients together in a double boiler, cook over low-medium heat until thickened. Pour into pie crust. Place in refrigerator to cool. Top with cream cheese whipped with milk to soften. Refrigerate an hour before serving.