Grandma Ts Pineapple Cream Pie Recipes

PINEAPPLE CREAM PIE

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.

GRANDMA'S TAMALE PIE

Steps:

• 1. Combine onion, garlic, oil and butter in large turkey roaster pan (this will probably cover 2 stove burners). Simmer 15 minutes, stirring constantly.
• 2. Add diced tomatoes with juice, cream corn, eggs, cilantro, if using, milk, hamburger (pinch off in small bits and stir into mixture), chili powder(mixed with 1/2 cup water), polenta, cumin, chilis, olives, salt & pepper. Cook 10 minutes on top of stove, stirring constantly so mixture does not burn on bottom.
• 3. Transfer pan to oven and bake at 350° for 45 minutes uncovered. Let sit 10-15 minutes before serving.

GRANDMA T'S PINEAPPLE CREAM PIE

Steps:

• Whisk sugar, flour, and salt together in a saucepan over medium heat. Add milk and cook, whisking constantly, until mixture thickens and begins to bubble, 3 to 5 minutes. Remove from heat.
• Stir pineapple, egg yolks, and butter into milk mixture. Return to heat and cook over medium heat until mixture begins to bubble, 3 to 5 minutes. Continue cooking, stirring constantly, until hot and thick, about 2 minutes more. Pour mixture into prepared pie crust. Refrigerate until chilled, at least 3 hours.

GRANDMA'S TAMALE PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Melt butter in a large skillet over medium heat. Add onion and sauce until soft, about 5 minutes. Add creamed corn, tomatoes with juice, chili powder, garlic powder, and salt; bring to a boil.
• Stir in cornmeal, milk, and eggs; return to a boil. Cook until it thickens, 2 to 3 minutes. Remove from the heat.
• Stir in corned beef, olives, and Monterey Jack cheese. Transfer to a 2-quart casserole dish.
• Bake in the preheated oven for 30 minutes.

GRANDMA NEVILLE'S TAMALE PIE

Steps:

• Brown ground beef with the onion, garlic, bell pepper, pepper, and salt.
• Add the remaining ingredients to ground beef mixture.
• Put in baking pan.
• Bake 325-350 degrees for one hour.

GRANDMA T'S PINEAPPLE CREAM PIE

Steps:

• Whisk sugar, flour, and salt together in a saucepan over medium heat. Add milk and cook, whisking constantly, until mixture thickens and begins to bubble, 3 to 5 minutes. Remove from heat.
• Stir pineapple, egg yolks, and butter into milk mixture. Return to heat and cook over medium heat until mixture begins to bubble, 3 to 5 minutes. Continue cooking, stirring constantly, until hot and thick, about 2 minutes more. Pour mixture into prepared pie crust. Refrigerate until chilled, at least 3 hours.