BLUEBERRY PINEAPPLE CREAM
This is one of my family's favorite desserts. Because it's chilled before serving, it's really refreshing during hot weather. The smooth, creamy filling pairs nicely with the crisp graham cracker crust.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine the graham cracker crumbs, butter and sugar. Press into a 13x9-in. baking dish. Bake at 350° for 10 minutes. Cool completely. , Meanwhile, drain the pineapple juice into a saucepan; set pineapple aside. Add marshmallows to juice; cook and stir until melted. Remove from the heat and cool for 10 minutes. , In a large bowl, beat cream cheese until smooth. Add marshmallow mixture; beat well. Fold in the pineapple and whipped topping; spread half over crust. Cover with pie filling. Chill for 30 minutes. Top with the remaining cream cheese mixture. Sprinkle with additional graham cracker crumbs if desired. Chill for 30 minutes. Store in the refrigerator.
Nutrition Facts :
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.
CREAMY PINEAPPLE PIE
Creamy Pineapple Pie is a light and refreshing dessert that's quick to make and impressive to serve. This is one of our favorite ways to complete a summer meal. -Sharon Bickett, Chester, South Carolina
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Combine milk, pineapple and lemon juice; fold in whipped topping. Pour into prepared crust. Refrigerate until serving. If desired, serve with toasted macadamia nuts and additional crushed pineapple.
Nutrition Facts : Calories 367 calories, Fat 14g fat (9g saturated fat), Cholesterol 17mg cholesterol, Sodium 185mg sodium, Carbohydrate 54g carbohydrate (46g sugars, Fiber 1g fiber), Protein 5g protein.
BLUEBERRY, APPLE AND PINEAPPLE DUMP CAKE
I call this B.A.P. dump cake. I usually take it to our church potluck and it is the first dessert to go! Sometimes I sprinkle a little extra sugar over the nuts. -Mitzi Erthal, Godfrey, Illinois
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Mix pie filling and pineapple in a greased 13x9-in. baking dish until combined. Toss blueberries with sugar; spoon over pie filling mixture. Sprinkle with cake mix; drizzle with butter. Top with walnuts and almonds (do not stir)., Bake until golden brown and bubbly, 45-55 minutes. Serve warm.
Nutrition Facts : Calories 332 calories, Fat 16g fat (6g saturated fat), Cholesterol 22mg cholesterol, Sodium 285mg sodium, Carbohydrate 47g carbohydrate (28g sugars, Fiber 3g fiber), Protein 3g protein.
PINEAPPLE BLUEBERRY CHESS PIE
This cool and creamy chess pie tastes of summer. The sweet citrus pineapple and the tart blueberries is the perfect combination. There is a hint of lemon that mingles with all the flavors giving this pie a refreshing flavor. Simple to make, this pie is perfect for summer.
Provided by Bobbie Weiner
Categories Pies
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 325. Mix sugar, salt, and flour; set aside.
- 2. Beat eggs until foamy.
- 3. Gently fold into dry ingredients. Once mixed, add melted butter, and the whole can of pineapple.
- 4. Fold in lemon zest and blueberries.
- 5. Fill pie crust and bake for 40 - 50 minutes until set... it will be a bit jiggly on the top. For those not familiar with "Chess Pie" this is a custard type pie in texture, creamy and smooth. I hear that chess pie should have cornmeal in it, I am no expert, LOL.
- 6. Chill for at least 2-3 hours before serving. I hope you enjoy :)
SWEET BLUEBERRY CREAM CHEESE PIE
This is a crowd pleaser. Easy to make, but needs to be chilled for several hours.
Provided by KAREN1961
Categories Desserts Pies Slab Pie Recipes
Time 3h55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Mix flour, pecans, and margarine in a bowl. Press dough into a 9x13-inch baking dish to form a crust.
- Bake in preheated oven until golden brown, about 30 minutes. Allow crust to cool completely.
- Meanwhile, heat blueberries, sugar, cornstarch, and 1 teaspoon lemon juice in a saucepan over medium heat until berries burst and juice thickens, about 10 minutes. Allow blueberry sauce to cool completely.
- Beat cream cheese until fluffy. Add sweetened condensed milk and blend well. Stir in 1/3 cup lemon juice. Pour cream cheese filling into cooled crust and spread blueberry sauce over cream cheese. Chill in refrigerator for at least 2 hours before serving.
Nutrition Facts : Calories 631.1 calories, Carbohydrate 79.1 g, Cholesterol 47.5 mg, Fat 33 g, Fiber 3.2 g, Protein 9.2 g, SaturatedFat 11.5 g, Sodium 277.9 mg, Sugar 59.7 g
BLUEBERRY-PINEAPPLE BUCKLE
Strap on your seatbelt and get in gear for this blast-from-the-past dessert. Succulent fruit covered with a cinnamon crumb topping and brown sugar-pineapple sauce is comfort food at its best.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 9
Number Of Ingredients 20
Steps:
- Heat oven to 350°F. In large bowl, mix all filling ingredients except pineapple and blueberries with spoon until well blended. Fold in pineapple and blueberries. Spread in ungreased 8-inch square pan.
- In small bowl, mix all topping ingredients except butter. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles resemble fine crumbs. Sprinkle over blueberry mixture.
- Bake 45 to 50 minutes or until golden brown and toothpick inserted in center comes out clean.
- Meanwhile, in 1-quart saucepan, mix brown sugar and cornstarch. Add enough water to reserved pineapple juice to measure 2/3 cup; stir into brown sugar mixture. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 1 minute; remove from heat. Stir in lemon juice. Serve over warm dessert.
Nutrition Facts : Calories 360, Carbohydrate 52 g, Cholesterol 50 mg, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 230 mg
CREAMY PINEAPPLE PIE WITH BLUEBERRY SAUCE
Number Of Ingredients 8
Steps:
- 1. In food processor or electric blender container, combine KELLOGG'S CRACKLIN OAT BRAN cereal and margarine until cereal is broken into fine crumbs and well blended with margarine. Press mixture evenly and firmly on bottom and sides of 9-inch pie pan.2. Bake at 350°F for 5 minutes or until crust starts to brown. Let cool.3. In mixing bowl, beat cream cheese and sugar until smooth. Mix in pineapple. Fold in whipped topping. Pour into crust. Freeze about 4 hours or until firm. Remove from freezer 10 minutes before serving.4. Topping: Combine blueberry pie filling and cinnamon. Serve over frozen pie
Nutrition Facts : Nutritional Facts Serves
BLUEBERRY PINEAPPLE CREAM (NO BAKE)
If you like blueberries, you're going to love this!. If you like pineapple, you're going to love this! If you like creamy you're going to love this! There's so many goodies in this, you might want to make one all for yourself! This is a sure-fire winner! Refrigerating time is the cooking time. Servings will vary, depending on how large your portions are.
Provided by FLUFFSTER
Categories Dessert
Time 2h30m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Toast corn flakes in a 13X9" pan for 8-10 minutes. Be careful not to burn, not all ovens bake the exact same.
- Combine butter and sugar.
- Pour over cereal;stir until evenly coated.
- Press in the 13X9" pan. Refrigerate for 30 minutes.
- In medium saucepan, stir marshmallows and the reserved pineapple juice.
- over low heat until melted. Cool for 10 minutes.
- In large mixing bowl, beat cream cheese until smooth.
- Add marshmallow mixture; beat well.
- Fold in the pineapple and whipped topping; spread half over crust.
- Cover with pie filling, and chill for 30 minute.
- Fold in the pineapple and Cool Whip.
- Pour half of this mixture over the base.
- Spoon blueberry pie filling over the top. Freeze for 2 hours.
- Refrigerate remaining cheese mixture. After 2 hours, spread the cheese mixture over the blueberries.
- Refrigerate.
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- Roll the pie dough into a 12-inch circle on a floured surface. Press into a 9-inch pie pan or deep dish tart pan, trimming and crimping the edges. Refrigerate for at least 30 minutes-until you are ready to use it.
- Preheat oven to 400 degrees. Place 1 1/2 cups each of the berries and the pineapple into a medium pan set over medium heat. Mash several times with a potato masher to release the juices. Cook the berries and the pineapple, stirring frequently, for about 8 minutes, until reduced to about 1 ½ cups.
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