Fresh Pineapple Pie
3 c Fresh pineapple; finely chopped
3 tb Cornstarch
1/2 c Sugar
1/4 ts Salt
1 Pastry for a 2 crust 9" pie
Cook pineapple until tender, and consistency of canned crushed
pineapple. Drain. Mix cornstarch, sugar and salt. Add to pineapple.
Cook until thick, stirring constantly. Cool. Pour into pie shell.
Cover with top crust. Bake at 425F for 25 minutes.
Find this recipe at:
http://www.justpierecipes.com/pie-0023084.html
1 cn (20 oz) DOLE crushed Pinapple in syrup
1 pk (4 serving size) instant Lemon pudding/pie filling
1 c Milk
1 (4oz) whipped topping
2 tb Dole lemon juice
1 ts Dole lemon peel [grated]
1 (8"or9") graham cracker crust
Drain the pineapple well, then combine the pudding mix and the milk
in a med. bowl and beat for 2 to 3 min. or `til very thick... Fold in
the whipped toping and the pineapple, lemon juice, and the lemon
peel; then pour all into crust... Cover and refrigerate for at least
4 hours, preferably overnight... Garnish as desired and serve...
At 4:20 PM -0600 11/16/09, John Evans wrote:
>Some months ago, a quick and easy recipe for Pineapple Pie was
>posted in the group... I shared it with friends, and made it several
>times... Then moved in the late summer, and now have misplaced the
>recipe!
>There were only 4 ingredients, including the bought graham crust...
>One was a large can of crushed pineapple with juice, 8 oz of sour
>cream, and some unflavored gelatin.. I forgot the exact amounts.
>If any member has it, would they please email the recipe to me?
>Thanks! John in Alabama
>jeevans8@bellsouth.net
Fresh Pineapple Upside-Down Cake
Recipe courtesy Susan Feniger and Mary Sue Milliken
1/2 cup Blanched whole almonds
4 tablespoons Unsalted butter, melted
9 tablespoons Unsalted butter, softened
1/2 cup Brown sugar, packed
2 tablespoons Light corn syrup
1/2 Pineapple, peeled, cored, halved lengthwise, cut crosswise
into 1/2" slices
1 1/2 cups Pastry flour
3/4 cup Granulated sugar
3/4 teaspoon Baking powder
1/4 teaspoon Baking soda
1/2 teaspoon Salt
1/2 cup Sour cream
3 large Egg yolks
1 teaspoon Vanilla extract
Preheat the oven to 350° F.
Spread the almonds on a baking sheet and toast, shaking the pan
occasionally, until lightly golden, 15 to 20 minutes. Set aside
to cool. Turn the oven temperature down to 325° F.
Stir together the melted butter, brown sugar and corn syrup and
evenly coat the bottom and sides of a 10-inch glass pie plate
with the mixture. When the almonds are cool, arrange around the
bottom rim of the pie plate, with a few in the center, gently
pressing them into the brown mixture. Arrange pineapple on top.
In a mixing bowl, combine the pastry flour, granulated sugar,
baking powder, baking soda and salt and thoroughly mix. In
another bowl, whisk together the softened butter, sour cream,
egg yolks and vanilla. Add to the dry ingredients and mix with
an electric mixer at medium speed about 1 1/2 minutes, scraping
down the sides of the bowl occasionally, until thick and smooth.
Using a spatula, spread the batter evenly over the fruit,
building up the outside edges so the cake will be level when
baked.
Bake 40 to 50 minutes, until golden brown and a tester inserted
in the center comes clean. Transfer to a rack to cool 3 to 5
minutes (no longer) and then invert onto a serving plate,
repositioning the fruit as necessary.
Source: "TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken - Episode#: TH6132 from the Food Network - broadcast
07-29-1996"
CROCK POT NO PEEK BEEF
2 lbs. beef stew in 1 inch pieces
1 pkg. dry onion soup mix
1/2 C. dry red wine or beef broth
1 can of cream of mushroom soup
1/2 lb. sliced mushrooms
Combine all ingredients in the crockpot. Stir well to mix. Cover
and cook on low for 8 - 10 hours. Serve over noodles or rice.
* Exported from MasterCook *
Pineapple Pie Hollman
Recipe By :Flo Hollman
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sugar
1 package cream cheese -- 8 oz
1 large can crushed pineapple -- drained
1 teaspoon vanilla
2 cups Cool Whip®
6 ounces graham cracker crusts
Mix sugar, cream cheese, pineapple and vanilla.
Fold in Cool Whip. Put into baked graham cracker crush. Chill and serve
Description:
"Everybody loves it! It can be made ahead and
frozen and can be served frozen"
Source: "Straight into the Kitchen,
Virginia-Craft Printing Co, Manassas, Va."
Copyright: "1983"
Crustless Pineapple Pie
2 cups milk
2/3 cup sugar
1/2 cup biscuit baking mix
1/4 cup butter or margarine, melted
2 eggs
1 1/2 t. vanilla extract
Yellow food coloring, optional
2 cans crushed pineapple, 8 oz. each, well drained
Whipped topping, optional
In blender combine milk, sugar, biscuit mix, butter, eggs, vanilla
and food coloring if desired. Cover and process until smooth.
Sprinkle the pineapple into a greased deep dish 9 inch pie plate.
Pour batter over pineapple. Bake at 350 for 40 to 45 minutes or until
a knife inserted near center comes out clean. Garnish with whipped
topping if desired.
Serves 6 to 8
Source: Quick Cooking
TROPICAN PINEAPPLE PIE
Pineapple, mango, and coconut give a tropical flair to this easy no-bake pie
Using a pre-made graham cracker crust, you can put this pie together in
about 15 minutes. Do plan ahead for refrigeration time.
Prep Time: 15 minutes
Ingredients:
1 (14-ounce) can sweetened condensed milk
1/2 cup fresh lime juice
1 (8-ounce) can crushed pineapple, drained
1 ripe mango, peeled, seeded, and finely chopped
1 (8-ounce) container non-dairy whipped topping
1 9-inch graham cracker crust
1/4 cup toasted flaked coconut
Preparation:
Beat sweetened condensed milk and lime juice on medium speed for 2 minutes.
Fold in pineapple, mango, and whipped topping. Pour into prepared graham
cracker crust. Sprinkle the top of the pie with toasted coconut.
Refrigerate pie at least 4 hours before serving.
Yield: 8 servings
Coconut Pineapple Pie
Bake: 375
Yield: 10-inch pie
Coconut Crust:
2 cup flaked coconut
1/4 cup flour
1/3 cup soft butter
Mix ingredients and press over bottom and sides of
10-inch pie pan. Bake
Until lightly browned. Chill crust before filling.
Filling:
1 can (15 1/4 oz) crushed pineapple in juice
1 envelope unflavored gelatin
3 large eggs, separated
1/3 cup sugar
1 cup milk
1/4 cup light rum
1/2 cup heavy cream
Strain and drain pineapple well, saving juice.
Sprinkle gelatin over 1/4 cup
Juice from pineapple; let stand 5 minutes to soften.
Beat egg yolks with sugar.
Stir in milk. Cook over low heat, stirring constantly,
until mixture coats a
Metal spoon. Remove from heat, add gelatin and stir
until dissolved. Stir in
Rum. Chill until mixture begins to thicken. Beat egg
whites until soft peaks
Form. Beat cream stiff. Fold egg whites and cream into
cooked mixture. Spoon
Into crust and chill (may be frozen at this point, to
be topped and served
Another day). When pie is chilled, prepare topping.
Topping:
1 egg white
2 Tbsp sugar
1 cup well-drained, crushed pineapple
1/2 cup heavy cream
1/4 toasted coconut
Beat egg white until soft peaks form. Gradually add
sugar and crushed pineapple,
Beating until mixture is light and fluffy. Beat heavy
cream stiff. Fold into Pineapple mixture. Spoon
topping over pie in mounds; sprinkle with coconut.
Pineapple Upside-Down Carrot Muffins
Surprise! These delicious muffins have the flavor
of carrot cake with pineapple upside down cake
tops.
Prep Time:25 min
Start to Finish:50 min
Makes:12 muffins
1/4 cup packed brown sugar
2 tablespoons chopped walnuts or pecans
1 can (8 ounces) pineapple slice, drained
1 cup Gold Medal® whole wheat flour
1 cup Gold Medal® all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 egg white
3/4 cup packed brown sugar
2 tablespoons vegetable oil
1 teaspoon vanilla
1 can (8 ounces) crushed pineapple, undrained
1 cup finely grated carrot (1 large)
3/4 cup raisins
Heat oven to 400ºF. Spray 12 muffin cups, 2 3/4x1
3/8 inches, with cooking spray. Pat 1 teaspoon
brown sugar in bottom of each muffin cup. Divide
nuts evenly among muffin cups. Stack pineapple
slices; cut stack into 6 wedges (24 pieces).
Place 2 pineapple pieces in each muffin cup.
Stir together flours, cinnamon, baking powder,
baking soda and salt in medium bowl. Mix egg, egg
white, 3/4 cup brown sugar, the oil and vanilla
in large bowl, using fork or wire whisk. Stir in
crushed pineapple. Stir in flour mixture, carrot
and raisins, using spoon, just until moistened.
Divide batter evenly among muffin cups. Bake 20
to 25 minutes or until golden brown. Loosen edges
immediately; turn muffins out onto cookie sheet.
Cool 10 minutes before serving.
6 whole bananas, sliced
1 can (14 oz) sweetened condensed milk
1/3 c. lemon juice
1 can (20 oz) crushed pineapple, drained
1 baked 9-inch deep-dish pie crust
1 container (8 oz) thawed whipped topping or sweetened whipped cream
Mix bananas, condensed milk, lemon juice and pineapple. Place in baked
9-inch deep-dish pie crust. Spread whipped topping or sweetened whipped
cream on top.
