Crustless Pineapple Pie Recipes

CRUSTLESS PINEAPPLE PIE

Steps:

• Preheat oven to 350 degrees F. Coat a 9-inch deep dish pie plate with cooking spray.
• In a blender, combine milk, sugar, pancake mix, margarine, eggs, and vanilla. Cover and process until smooth. Evenly spoon pineapple into pie plate. Pour batter over pineapple.
• Bake 40 to 45 minutes, or until a toothpick inserted in center comes out clean. Let cool, then garnish with whipped topping if desired.

NO CRUST PINEAPPLE PIE

Steps:

• In blender, combine first 6 ingredients.
• Process until smooth.
• Spoon pineapple over the bottom of a greased deep-dish 9 inch pie plate.
• Pour batter over pineapple.
• Bake at 350* for 45 minutes, or until knife comes out clean.

CRUSTLESS PINEAPPLE PIE

Steps:

• ) Pre-heat the oven to 180 deg C (350 deg F) - spray a deep oven pie dish with cooking oil.
• ) Combine the Milk, Sugar, Pancake Mix, Butter, Eggs and Vanilla Essence in a medium mixing bowl - beat until smooth - stir in the drained Pineapple.
• ) Pour into the prepared oven dish and bake 45 minutes - cover with aluminum foil (to prevent too much browning) , increase the oven heat to 200 deg C (400 deg F) - bake a further 10 minutes or until the center of the pie is set - remove from the oven and leave to cool and set completely
• ) Serve with whipped cream (optional)

NO BAKE PINEAPPLE PIE WITH COOL WHIP

Steps:

• To make the best no bake pineapple pie recipe, using softened cream cheese or cream cheese at room temperature is best.
• To mix the ingredients well, using an electric mixer or stand mixer is going to work the best.
• If you want to make a homemade graham cracker crust, it's simple and easy to do! Or, if you want to leave out the graham cracker pie crust, you can make it a crustless easy pineapple pie as well.
• If you want to make your own graham cracker crust but don't have enough graham crackers to do so, you can also make a crust using crushed-up nilla wafers as well.
• If all you have is a can of pineapple chunks, chop them up in the food processor and put them in the pie! There's really no wrong way to make this old school recipe.
• Add some pineapple tidbits and maraschino cherries on top to really complete the look!

CONTEST-WINNING GLAZED PINEAPPLE PIE

Steps:

• Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or refrigerate for another use); set pineapple aside. Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Sprinkle with coconut., In a small bowl, combine the sugar, flour, salt, lemon juice, butter and pineapple. Spread over coconut. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut sits in pastry. Add decorative cutouts if desired., Cover edges loosely with foil. Bake at 400° for 30 minutes. Remove foil; bake 5-10 minutes longer or until crust is golden brown and filling is bubbly., In a small bowl, combine the confectioners' sugar, extract and enough of the reserved pineapple juice to achieve glaze consistency. Drizzle over warm pie. Cool on a wire rack. Store in the refrigerator.

COCONUT PINEAPPLE PIE

Steps:

• Preheat oven to 350°. 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 30 minutes., In a large bowl, combine sugar and flour. Add the corn syrup, coconut, pineapple, eggs and vanilla; mix well. Pour into crust. Drizzle with butter. , Bake until a knife inserted in the center comes out clean, 50-55 minutes. Cover pie loosely with foil during the last 30 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. Chill before cutting. Store in the refrigerator.

PINEAPPLE CRUSTLESS PIE

Steps:

• 1. ***If your pineapple juice doesn't equal 1 cup then make up the difference by adding milk.
• 2. Preheat oven to 350 degrees. Butter deep dish pie pan.
• 3. Throw everything into a blender and blend for 45 seconds on high. If you like coconut it is a perfect addition add half a cup before blending.
• 4. Pour into buttered pie pan. If you added coconut, sprinkle a little on the top.

SUGAR-FREE PINEAPPLE PIE

Steps:

• Combine crumbs and butter; press into bottom and up the sides of a 9-in. pie plate. Bake at 350° for 8-10 minutes; cool. In a bowl, combine pudding mix and sour cream; mix well. Stir in pineapple and sweetener. Spread into crust. Chill at least 3 hours.

PINEAPPLE COCONUT PIE

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until thickened. Stir in coconut and pineapple. Pour into pastry shell. Chill for at least 2 hours. Garnish with whipped topping if desired.

NO-BAKE PINEAPPLE SOUR CREAM PIE

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.