Low Fat Splenda 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 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.

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.

ROSIE'S PINEAPPLE CREAM PIE

Steps:

• Stir the milk, flour, salt, egg yolks and sugar on the stove until it thickens.
• Take off heat and add pineapple.
• Put in pie crust and let cool in refrigerator.
• Serve with whipped topping.

STRAWBERRY PINEAPPLE CREAM PIE

Steps:

• Prebake your pie crust and have cooled.
• In a saucepot place the whole milk, and vanilla pudding mix (not instant), and cook until thick , following package directions.
• Cool slightly without stirring.
• Add well drained crushed pineapple.
• Add in vanilla.
• Whip the heavy cream until stiff, and fold in the cooled pudding mixture.
• Spread into the cooled pie shell.
• Chill until set.
• In a saucepot place the 1/2 cup berries and water.
• Cook about two minutes, then remove and sieve.
• Place back into saucepot.
• Combine the sugar and cornstarch with the juices or puree in the saucepot.
• Over low heat, stirring until thick and clear.
• Add food colouring if desired to make a nice red.
• Remove from heat.
• Slice the 2 1/2 cups berries in half.
• Place in a nice circular pattern berries cut side up onto the chilled pie.
• Spoon the glaze over all the berries to glaze fruit.
• Chill now for several hours.
• Serve with additional whipped heavy cream.

LOW FAT SPLENDA PINEAPPLE CREAM PIE

Steps:

• In a large bowl, mix whipped topping mix, milk and 1/2 teaspoon vanilla extract.
• Add Splenda and beat with an electric mixer on low speed until blended.
• Beat on high speed for 4 minutes or until topping thickens and forms peaks.
• Set aside.
• In a separate bowl, mix crushed pineapple (including juice) with pudding mix, sour cream, 1 teaspoon vanilla and 1 teaspoon rum extract.
• Gradually add whipped topping mixture into pineapple mixture, folding gently to incorporate.
• Spoon pie filling into prepared reduced-fat graham cracker crust.
• Cover and chill overnight before serving.
• Note: Using whipped topping mix rather than prepared, fat-free, non-dairy whipped topping will ensure a better texture and will allow the pie to better maintain its shape.

HEALTHY LOW FAT BANANA CREAM PIE

Steps:

• Preheat the oven to 350 degrees F.
• Spray a 10-inch pie plate with cooking spray. In a food processor, process graham crackers until finely ground. Add butter and 2 tablespoon of water, and process until the crumb clumps together. Do not over process. Press the crumb mixture into bottom of pie plate and about 1/2-inch up the sides. Bake for 10 minutes, then let cool.
• In the meantime, make the filling. Put the gelatin in a small bowl; add 3 tablespoons of boiling water and stir until gelatin is dissolved. In a medium saucepan, whisk together 1/3 cup of sugar and the flour. In a medium bowl lightly beat the milk and egg yolks together. Add the egg yolk and milk mixture to the saucepan and whisk so the flour and sugar dissolve. Cook over a medium heat, stirring constantly, for about 10 minutes, until mixture comes to a boil and has thickened. Stir in the vanilla extract and the gelatin. Cut up the extra banana and using a hand blender blend it into the pudding mixture. Set aside to cool slightly.
• Arrange the sliced bananas in layers on the graham cracker crust and pour the pudding on top. Carefully cover with plastic wrap. Place in the refrigerator until the pudding has set, about 3 hours.
• Whip the cream with an electric beater. When it is about halfway done, add 1/2 teaspoon of sugar, then continue whipping until fully whipped. Put the whipped cream in a plastic bag, concentrating it in 1 corner of the bag. Snip that corner off the bag and squeeze the whipped cream out of the bag in a decorative pattern around the pie.

PINEAPPLE CREAM PIE (DIABETIC)

Steps:

• Mix all ingredients until well combined.
• Pour into graham cracker crust.
• Spread whipped topping on top of pie to cover.
• Chill until se .
• Serve and enjoy!