Old Fashioned Whiskey Pineapple Pie Recipes

OLD FASHIONED WHISKEY PINEAPPLE PIE

Steps:

• 1. To make filling, place fresh pineapple, butter, dark brown sugar, and whiskey in a saucepan. Cook on high for about 3 minutes, then lower heat to low medium.
• 2. Add molasses and vanilla. Mix well.
• 3. Whisk your cornstarch into your cream, then add both to the pan.
• 4. Add the rest of the filling ingredients, save the yolks. Stir well and allow to bubble.
• 5. Beat your egg yolk. Then a few drops of the pan mixture to the yolks. Beat. Then a little more, until the yolks are heated but not cooking as to temper the yolks. When this is accomplished, slowly add eggs to pan while whisking.
• 6. Puree filling with a immersion blender.
• 7. Remove from heat, then pour in a mixing bowl. Place in refrigerator.
• 8. Make pie crust and press into greased pie dish. Set aside.
• 9. To make meringue, take chilled whites and beat on low for 3 minutes, gradually raising the speed.
• 10. Then add salt, cream of tartar, and vanilla. Keep beating.
• 11. When glossy, add a teaspoon of sugar at a time. When all is in, beat until you have soft to strong peaks.
• 12. To assemble pie, pour chilled filling into crust, then add meringue, optionally making peaks.
• 13. Place in a 400F preheat oven for 5 minutes. Then drop heat to 325F for 25 minutes.
• 14. Refrigerate overnight.

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.

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.