Pineapple Cream Pie Recipes

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.

PINEAPPLE CREAM PIE

Steps:

• Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes. Reduce oven temperature to 350°F.
• Meanwhile, in 2-quart saucepan, beat milk and cornstarch with whisk until dissolved. Beat in egg yolks and 3/4 cup sugar until blended. Cook over medium-low heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly. Remove from heat. Stir in pineapple, butter and vanilla. Pour into cooled baked shell.
• To make meringue topping, in medium bowl, beat egg whites with electric mixer on medium speed until soft peaks form. Slowly add 1/4 cup sugar, 1 tablespoon at a time, beating on high speed until mixture forms stiff glossy peaks. Immediately spread meringue onto hot filling, spreading to edge. Sprinkle coconut over meringue. Bake at 350°F 10 to 12 minutes or until golden brown. Refrigerate until set, about 2 hours. Cover and refrigerate any remaining pie.

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.

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.

PINEAPPLE SOUR CREAM PIE

Steps:

• In a large saucepan, combine sugar and flour. Stir in pineapple and sour cream until combined. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Pour into pastry shell., In a small 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 glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. , Bake at 350° for 15-18 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

CREAMY PINEAPPLE PIE RECIPE

Steps:

• Heat oven to 375ºF.
• Combine graham crumbs, sugar and butter; press onto bottom and up side of 9-inch pie plate. Bake 8 min. or until lightly browned; cool completely.
• Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 2 cups COOL WHIP, then pineapple; spoon into crust.
• Refrigerate 3 hours or until firm. Top with remaining COOL WHIP before serving.

PINEAPPLE DREAM PIE

Steps:

• Mix cream cheese and sugar in a bowl until well combined; fold in whipped topping, pecans, and pineapple.
• Smooth pineapple mixture into pie crust; chill until mixture has solidified, at least 2 hours.

CREAM CHEESE PINEAPPLE PIE

Steps:

• In a large bowl, blend cream cheese and sugar until smooth.
• Blend in whipped topping on low speed until smooth.
• Fold in crushed pineapple.
• Pour into pie crust and refrigerate until set.

PINEAPPLE SOUR CREAM PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Separate the eggs.
• Combine 3/4 cup white sugar, flour, salt, crushed pineapple, sour cream, and lemon juice in a saucepan. Cook over medium heat, stirring frequently, until the mixture is thick and bubbly. Gradually pour the cooked pineapple mixture into the beaten egg yolks, whisking constantly; return mixture to the saucepan. Continue to cook, stirring constantly, for 2 to 3 minutes longer. Remove from heat and let cool.
• Beat egg whites, vanilla and cream of tartar until soft peaks form. Gradually stir in the remaining 1/3 cup sugar and continue to beat egg whites until stiff and glossy.
• Spoon cooled filling into graham wafer crust and top with the meringue. Bake in preheated oven for 12 minutes or until golden. Let pie cool and serve.

CRUSHED PINEAPPLE SOUR CREAM PIE

Steps:

• In a large mixing bowl, combine pineapple, dry pudding mix, and sugar. Stir well, then add sour cream. Beat on low speed for 2 minutes.
• Pour mixture into prepared pie shell. Chill before serving. Garnish as desired.

PINEAPPLE CREAM PIE

Steps:

• Mix sugar,salt,cornstarch and flour well.
• Place reserved pineapple juice in measuring cup and add milk to equal 3 cups liquid.
• Add to dry ingredients slowly.
• Bring to a boil and allow to boil about 2 minutes.
• Add some of hot liquid to egg yokes mix well and return to pot.
• Boil another 2 minutes.
• Remove from heat and add pineapple, vanilla and butter mix well.
• Allow to cool about 5 minutes and pour into crust.
• Serve as is or with whipped cream.

PINEAPPLE VANILLA CREAM CHEESE PIE

Steps:

• Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a bowl, beat cream cheese until smooth. Add the yogurt and preserves; pour into crust. Cover and freeze for 8 hours or overnight. Remove from the freezer 30 minutes before cutting.

CREAMY PINEAPPLE PIE

Steps:

• In large bowl, mix milk, pineapple, and lemon juice.
• Fold in whipped topping.
• Pour into crust.
• Chill.

PINEAPPLE CREAM PIE

Steps:

• Beat cream cheese until fluffy.
• Beat in sweetened condensed milk.
• Stir in pineapple and pecans.
• Pour mixture into pie crust.
• Refrigerate for several hours.
• Garnish with whipped cream.