COCONUT PINEAPPLE PIE
"I found this tropical custard pie in an old church cookbook in my collection," informs Judi Oudekerk of Buffalo, Minnesota. "When I sent one to the office with my husband, one of his co-workers said, 'It doesn't get any better than this.'"
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., In a large bowl, combine sugar and flour. Add the corn syrup, coconut, pineapple, eggs and vanilla; mix well. Pour into crust. Drizzle with butter. , Bake until a knife inserted in the center comes out clean, 50-55 minutes. Cover pie loosely with foil during the last 30 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. Chill before cutting. Store in the refrigerator.
Nutrition Facts : Calories 498 calories, Fat 19g fat (11g saturated fat), Cholesterol 100mg cholesterol, Sodium 262mg sodium, Carbohydrate 82g carbohydrate (54g sugars, Fiber 1g fiber), Protein 4g protein.
PINEAPPLE CUSTARD MERINGUE PIE
This is one of my best tasting pies yet! I love how the pineapple is so creamy -like custard and the meringue just sets it off. But the crust also makes it special. So all you pineapple lovers give this one a try and tell me what you think!
Provided by Pat Duran
Categories Fruit Desserts
Time 30m
Number Of Ingredients 16
Steps:
- 1. Pie Crust: Combine graham cracker crumbs, pecans and butter; press onto the bottom and up sides of a 9-inch pie pan. Set aside. Preheat oven to 300^.
- 2. Pineapple Custard: In a large mixing bowl, beat cream cheese until fluffy and add pineapple, juice and all;mix until smooth. Gradually add sweetened condensed milk ,egg yolks, vanilla and corn starch; mix well. Gently pour into crust. Bake about 45 minutes at 300^ or until center of pie is almost set.(some ovens take up to 50 minutes) Remove from oven. Turn oven temperature to 400^.Spread meringue over top and bake in oven 4-5 minutes until lightly brown on peaks. Cool completely so that the filling has time to thicken properly.
- 3. Meringue: Beat egg whites until soft peaks form. add the cream of tartar, beat again to mix in. Slowly add the sugar by Tablespoons until all has been incorporated and stiff peak form. Spread meringue over filling evenly , making sure to cover the edges of the crust and no gaps between filling and edge of pie crust. Bake for 4- 5 minutes in 400^.
AUNT TOOTIE'S PINEAPPLE PIE
Custard pie is brightened with crushed pineapple in this fun and easy pie. When I was little, my best-friends great-aunt Tootie would make this pie for the family each and every summer at her home in Iowa and it became a favorite of my family too!
Provided by Lisawas
Categories Desserts Pies Custard and Cream Pie Recipes Pineapple Pie
Time 3h20m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Stir together 1/3 cup of sugar and cornstarch in a small saucepan. Stir in the crushed pineapple with the juice, then bring to a simmer over medium heat. Cook and stir until the mixture has thickened and turned clear. Remove from the heat and allow to cool.
- While the pineapple mixture is cooling, place the milk, vanilla extract, cream cheese, 1/2 cup sugar, and salt into a blender. Pulse until the mixture is combined, then add an egg and pulse until smooth. Add the remaining egg, and pulse again until the mixture is smooth. Pour into the pie shell and smooth the top. Carefully pour the pineapple mixture over the pie until evenly covered, then sprinkle with a pinch of nutmeg.
- Bake in the preheated oven for 10 minutes, then reduce the heat to 325 degrees F (165 degrees C), and continue baking until a knife inserted into the center comes out clean, about 40 minutes more. Cool to room temperature, then refrigerate for several hours before serving cold.
Nutrition Facts : Calories 339.6 calories, Carbohydrate 38 g, Cholesterol 78.5 mg, Fat 18.8 g, Fiber 1.1 g, Protein 5.7 g, SaturatedFat 8.6 g, Sodium 369.3 mg, Sugar 25.8 g
BAKED PINEAPPLE CUSTARD
I use to serve this as a side dish on Easter and mother's day buffets. Of course I cut the recipe down to make 9x13 pan
Provided by School Chef
Categories Low Protein
Time 1h10m
Yield 1 pan, 12 serving(s)
Number Of Ingredients 6
Steps:
- Pre heat oven to 350.
- Melt butter and mix in flour and sugar.
- Beat eggs and to butter/flour mix.
- Fold in the crushed pineapple.
- Pour into pan and sprinkle with cinnamon.
- Bake for 1 hour.
Nutrition Facts : Calories 161, Fat 5.6, SaturatedFat 3, Cholesterol 80.7, Sodium 51.1, Carbohydrate 26.3, Fiber 0.5, Sugar 23.6, Protein 2.6
RHUBARB PINEAPPLE CUSTARD PIE
Rhubarb and Pineapple? YES! The sweetness of the pineapple really offsets the rhubarb in this delicious pie set in a creamy filling. Fresh pineapple works best, but canned will do the trick if it's all you have on hand. Hope you enjoy!
Provided by Leslie
Categories Pie
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Place rhubarb in a bowl and cover with boiling water for about 5 minutes.
- Meanwhile, with a mixer, mix sugar, egg, butter and flour until smooth.
- Strain rhubarb well.
- With wooden spoon, add pineapple and rhubarb to batter and mix.
- Pour into uncooked pie shell.
- Mix topping ingredients with a fork and sprinkle over uncooked pie.
- Bake at 375° for 50-60 minutes or until set.
- Top with whipped cream if desired.
PINEAPPLE CUSTARD PIE
This is a recipe from my childhood that my Aunt Frances used to make. It is delicious, cool and fresh tasting.
Provided by Sue Rodgers
Categories Pies
Number Of Ingredients 8
Steps:
- 1. Mix first 5 ingredients together in a double boiler, cook over low-medium heat until thickened. Pour into pie crust. Place in refrigerator to cool. Top with cream cheese whipped with milk to soften. Refrigerate an hour before serving.
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