Frosty Pineapple Pie Recipes

PINEAPPLE PIE III

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a medium saucepan combine sugar, cornstarch, pineapple with juice, and lemon juice. Cook over medium heat, stirring constantly until thickened, then allow to boil 1 minute.
• Cool slightly and pour mixture into pastry-lined pie pan. Cover with top crust and seal. Make a few steam vents in crust, then brush with milk and sprinkle with sugar. Place in preheated oven and bake for 35 minutes. Serve chilled or at room temperature.

CREAMY PINEAPPLE PIE

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.

PINEAPPLE PIE RECIPE

Steps:

• Preheat oven to 350 F. (There's a no-bake version listed earlier in the post if you prefer.) Stir all pie filling ingredients together, then smooth into the crust. Bake on the center rack 35 minutes. Let cool before slicing.View Nutrition Facts

LEMONADE ICEBOX PIE

Steps:

• In a large bowl, beat cream cheese and milk until smooth. Beat in lemonade concentrate. Fold in whipped topping and, if desired, food coloring. Pour into crust. Cover and refrigerate until set.

FROSTY PINEAPPLE PIE

Steps:

• In a saucepan over medium heat, bring pineapple and its juice to a boil. Stir in lemon gelatin and sugar until dissolved. Cool just until almost jelled but still slightly syrupy; set aside. Beat together whipping cream and lemon juice until stiff peaks form; carefully fold into pineapple mixture. Pour into pie crust. Chill for several hours or overnight before serving. Garnish with pineapple chunks and fresh mint. Tip: Pop a new powder puff into the flour canister...so handy for dusting the countertop before rolling out dough for cookies or pie crust.