Fresh Pineapple Pie Recipes

FRESH PINEAPPLE PIE

Fresh Pineapple Pie image

On one of my many cookbook /recipe searches , I found a cookbook called Americana Cookery. I liked the name , but I loved some of the recipes in it even more. Thought I might place some of them here for safe keeping and to share

Provided by hennypenny49

Categories Dessert

Time 1h10m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 8

Ingredients

2 cups fresh pineapple, shredded
2/3-1 cup granulated sugar
1/3 cup flour
3 eggs, lightly beaten
1 tablespoon lemon juice
1/8 teaspoon salt
1 tablespoon butter
2 frozen pie crusts

Steps:

Twist crown from pineapple. Cut pineapple into quarters. Remove fruit from shell. Core and cut pineapple into bite-size chunks.
Combine sugar, flour and salt, stir in eggs.
Add lemon juice and pineapple, mixing well.
Spoon filling into crust. Top with remaining crust.
Cut slits in top crust.
Bake at 450* for 10 min.
Reduce temprature to 350*
Bake for 35 min longer.

Nutrition Facts : Calories 406.8, Fat 18.4, SaturatedFat 4.1, Cholesterol 110.8, Sodium 370.4, Carbohydrate 55.3, Fiber 1.4, Sugar 29.1, Protein 6

FRESH PINEAPPLE PIE

Fresh Pineapple Pie image

We're all familiar with fresh strawberry pies cloaked in a glace topping. In this pie, it's fresh pineapple tidbits that are cloaked in a luscious glaze. In other words this pie is a kissing cousin to the strawberry glace pie. The recipe was printed in the Jacksonville, Florida, newspaper by food editor Joel Crea who said that this was one of the best-received recipes the newspaper has printed. Included is a wonderful nut crust which you can use in a number of other pie recipes which call for an ordinary graham cracker crust. I haven't tried this yet, but wanted to share it for those of you who would like something different for your summer menus.

Provided by Lorraine of AZ

Categories Pie

Time 1h3m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

Ingredients

1 large fresh pineapple
1/2 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon freshly grated lemon zest
1/8 teaspoon ground nutmeg
1 1/2 cups water
3 drops yellow food coloring
2/3 cup toasted ground walnuts
3/4 cup vanilla wafer crumbs
1 tablespoon granulated sugar
5 tablespoons butter, melted

Steps:

Twist crown from pineapple. Cut pineapple into quarters. Remove fruit from shell. Core and cut pineapple into bite-size chunks.
Combine sugar, cornstarch, lemon peel, and nutmeg in a large saucepan. Stir in water and food coloring. Cook, stirring constantly, until sauce is clear and thickened. Remove from heat. Add pineapple chunks. Cool.
Preheat oven to 325°F While filling is cooling, prepare the nut crust. Grind walnuts; spread in shallow pan. Bake in oven 10-15 minutes or until just roasted, turning occasionally to roast evenly. Advance heat to 400 degrees.
Add vanilla wafers, a few at a time to blender and blend to make enough crumbs to measure 3/4 cup. Combine measured walnuts, crumbs, sugar and melted butter. Press into bottom and up sides of a 10-inch pie plate. Bake in oven 8 minutes. Cool.
Spoon filling into cooled crust. Pour sauce evenly over fruit. Cover and chill overnight.

Nutrition Facts : Calories 298.5, Fat 15.8, SaturatedFat 6, Cholesterol 19.1, Sodium 118, Carbohydrate 39.4, Fiber 1.8, Sugar 19.7, Protein 2.3

FRESH PINEAPPLE RICOTTA PIE

Fresh Pineapple Ricotta Pie image

A creamy pineapple pie in an almond cookie crust. Cook time does not include freezer time. I used drained, canned pineapple packed in light syrup rather than fresh. Can't wait to try it again as written. Recipe credit - Family Circle July 12, 2005 issue. I classified this as both Italian & Hawaiian since it seems to cross cultural lines. How about Haw-talian? ;-)

Provided by SusieQusie

Categories Frozen Desserts

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 (6 5/8 ounce) package Stella Doro almond toast cookies
2 tablespoons sugar
4 tablespoons unsalted butter, melted
3/4 cup ricotta cheese
1/2 cup sugar
2 cups fresh pineapple, coarsely chopped
1 cup whipping cream
2 tablespoons confectioners' sugar

Steps:

Shell:.
Heat oven to 350ºF.
Remove 1 cookie, coarsely crush & set aside. Place cookies in your food processor & pulse to make fine crumbs. Reserve 1/2 cup crumbs for filling.
Mix remaining crumbs and sugar. Stir in the melted butter. Press over bottom & up sides of a 9 inch pie pan.
Bake for 10 minutes. Cool completely.
Filling:.
Stir together ricotta & sugar.
Set aside 1/4 cup pineapple for garnish then mix remaining pineapple into cheese mixture.
In a small bowl, whip cream & confectioners' sugar until stiff peaks form.
Fold 1/2 cup reserved cookie crumbs & whipped cream into pineapple cheese mixture.
Gently scrape filling into cooled cookie crust, mounding in the center.
Garnish with reserved pineapple & coarsely crushed cookie.
Freeze 6 hours or overnight.
To serve, remove from freezer and place in the fridge 15-20 minutes for easier cutting.

FRESH PINEAPPLE PIE

Fresh Pineapple Pie image

This recipe is is easy and fast to make. Fresh cut pieces of pineapple with a pineapple glaze in a graham cracker crust. My mother asked me to make her a fresh Pineapple pie,so I made this one up specially for her.

Provided by Monique Harvey

Categories Pies

Time 15m

Number Of Ingredients 8

Ingredients

4 c fresh cut up pineapple
1 1/2 c water
3/4 c sugar
2 Tbsp cornstarch
3 Tbsp pineapple gelatin
1 graham cracker pie crust
scoop(s) whipped cream, sweetened,optional
1 tsp lemon juice

Steps:

1. Boil together water,sugar and cornstarch for 1 min.
2. Remove from heat and add gelatin and lemon juice.
3. Cool glaze for 10 minutes and add pineapple.
4. Pour into pie crust and refrigerate for 2 hours before serving.
5. Serve with whipped cream(optional) is good either way.

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