I need a recipe for pineapple pie?

Question

Please help me find a great pineapple pie recipe!!!!!

Answer 1

2 (20 ounce) cans crushed pineapple in syrup
1/4 cup cornstarch
1/3 cup granulated sugar
1 tablespoon butter
1 pastry for a double-crust 9-inch pie

Not the one? See other Pineapple Pie Recipes

* 5 or Less Ingredients Pies
* Low Protein Pies
* Pineapple Pies

1. In a heavy saucepan mix together the pineapple, undrained and the sugar and cornstarch.
2. Bring to a boil over medium heat.
3. Boil for 2 minutes, stirring constantly.
4. Add the butter, stir until melted.
5. Remove from heat, cool to room tempature while oven is pre-heating to 425 and prepare the pie crust in a 9 inch pan.
6. Put the cooled filling into the prepared pie crust.
7. Cover with top crust, seal the edges and cut a couple vents in the top crust.
8. Place in oven.
9. Bake at 425 for 35 minutes.

Answer 2

DAD'S PINEAPPLE PIE a million 20 oz..can overwhelmed pineapple (drained) a million small container vanilla on the spot pudding blend a million tsp. lemon juice a million deep dish pie shell Preheat oven to 350°F. blend at the same time pineapple, vanilla pudding blend, and lemon juice until soft. Prick pie shell. Pour blend into pie shell. Bake at 350 for roughly 20 minutes or until crust is golden. Cool thoroughly in the past serving. Serve with a dollop of Cool Whip on good.

Answer 3

here you go, 3 for the asking....

Pineapple Meringue Pie
Pineapple meringue pie with crushed pineapple and lemon juice.
INGREDIENTS:

* 1 cup sugar
* 1/2 cup all-purpose flour
* 1 teaspoon lemon zest
* 1/4 teaspoon salt
* 1 cup water
* 1/3 cup lemon juice
* 1 small can (8 ounces) crushed pineapple, undrained
* 3 eggs, separated
* 1 tablespoon butter or margarine
* 1/4 teaspoon cream of tartar
* 1/3 cup sugar
* 1 baked pie shell, 9-inch

PREPARATION:
In a 2-quart saucepan, combine 1 cup sugar, flour, lemon zest and salt. Stir in water and lemon juice then undrained pineapple. Bring to a boil, stirring constantly. Continue cooking and stirring over medium heat until thickened.

Beat egg yolks lightly in a small bowl; blend about 1/4 of the hot mixture. Return egg yolk mixture to the hot mixture in the saucepan; cook 2 minutes longer, stirring constantly. Stir in butter. Pour filling into baked pie shell.

Prepare meringue. Beat egg whites and cream of tartar until frothy. Slowly add 1/3 cup sugar and continue beating until stiff peaks form. Spread meringue over the hot filling, spreading to crust. Bake at 400° for 10 minutes, or until browned.

Easy Pineapple Pie

from Maureen
1 20 ounce can crushed pineapple in syrup
1 pkg 4serving size instant lemon pudding/pie filling mix
1 cup milk
1 carton 4 ounce frozen whipped topping
2 tbl lemon juice
1 tsp grated lemon peel
1 8-9" graham cracker pie crust

Drain pineapple well. Combine pudding mix and milk in a medium bowl. Beat 2-3 minutes until very thick. Fold in whipped topping, pineapple, lemon peel and lemon juice. Pour into crust. Cover and refrigerate 4 hours or overnight.

6-8 servings 251 calories per serving

Pineapple Pie
2 9-inch Pillsbury Refrigerated pie crusts
Filling:
2 cups crushed pineapple
3 tablespoons granulated sugar
1 tablespoon butter
1 tablespoon grated lemon rind
2 tablespoons corn starch
1/4 teaspoon salt
1 tablespoon lemon juice
Glaze:
1 egg white
2 tablespoons sugar
1 tablespoon water
2 teaspoons brown sugar

Cook pineapple, corn starch, sugar and salt over low heat, about 20 minutes, until thick, stirring constantly. Cool; stir in butter, lemon juice and rind.

Fill the pie shell. Cover with second crust and cut vents. Brush with beaten egg white and water; sprinkle with sugar and brown sugar. Bake at 425 degrees for about 30 minutes until crust is golden brown.

Cool and serve with whipped cream or vanilla bean ice cream if desired.

Answer 4

Coconut Cream Pie with Pineapple:

Crust:
1 cup all-purpose flour, divided
3 tablespoons ice water
2 tablespoons sugar
1/8 teaspoon salt
1/4 cup vegetable shortening
Cooking spray

Filling:
1 (8 1/4-ounce) can crushed pineapple in heavy syrup
3/4 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 1/2 cups 1% low-fat milk
2 large eggs, lightly beaten
2 tablespoons cream of coconut (such as Coco Lopez)
1/4 teaspoon coconut extract
1/4 teaspoon vanilla extract
1 1/2 cups frozen fat-free whipped topping, thawed
1/4 cup flaked sweetened coconut, toasted

Preheat oven to 425°.

To prepare crust, lightly spoon flour into dry measuring cups, and level with a knife. Combine 1/4 cup flour and water; stir with a whisk until well-blended.

Combine 3/4 cup flour, 2 tablespoons sugar, and 1/8 teaspoon salt in a bowl; cut in shortening with a pastry blender or 2 knives until the mixture resembles coarse meal. Add slurry; mix with a fork until flour mixture is moist.

Press mixture gently into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll dough, still covered, into a 12-inch circle. Freeze for 10 minutes.

Remove 1 sheet of plastic wrap, and fit the dough into a 9-inch pie plate coated with cooking spray. Remove the top sheet of plastic wrap. Fold edges under, and flute. Line the dough with a piece of foil, and arrange pie weights or dried beans on foil. Bake at 425° for 20 minutes or until the edge is lightly browned. Remove pie weights and foil; cool crust on a wire rack.

To prepare filling, drain pineapple in a colander, and spoon into the prepared crust. Combine 3/4 cup sugar, cornstarch, and 1/4 teaspoon salt in a saucepan, and stir in milk. Bring to a boil; cook for 1 minute, stirring with a whisk. Gradually add about 1/3 cup hot custard to beaten eggs; stir constantly with a whisk. Return egg mixture to pan. Cook for 2 minutes or until thick, stirring constantly. Remove mixture from heat; stir in cream of coconut and extracts. Spoon mixture into the prepared crust. Cover surface of filling with plastic wrap; chill until set (about 2 hours).

Remove plastic wrap, and spread whipped topping evenly over filling. Sprinkle with coconut.

Yield: 8 servings

Answer 5

http://www.recipezaar.com/recipes.php?q=pineapple+pie

here youll find many recipes just choose whichever suits you
goodluck

Answer 6

Golden Pineapple Pie


Prep Time: 20 min
Total Time: 4 hr 20 min
Makes: 10 servings


Ratings and Comments
You may also enjoy







24 Golden OREO Original Sandwich Cookies, divided

2 Tbsp. butter or margarine, melted

1 cup cold milk

1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling

1 cup thawed COOL WHIP Whipped Topping

1 can (15 oz.) crushed pineapple, well drained

10 maraschino cherries


PREHEAT oven to 350°F. Place 14 of the cookies in food processor container; cover. Process until finely crushed. Mix crumbs with butter; press firmly onto bottom and up side of 9-inch pie plate. Bake 6 to 8 min. or until golden brown. Cool on wire rack.

COARSELY chop remaining 10 cookies. Remove 1/4 cup of the chopped cookies; cover and set aside for later use. Add milk to dry pudding mix in medium bowl. Beat with wire whisk 2 min. or until well blended. Refrigerate 5 min. Gently stir in whipped topping and remaining chopped cookies. Spoon pineapple into crust; top with the pudding mixture.

REFRIGERATE at least 4 hours. Top with the reserved 1/4 cup chopped cookies just before serving. Garnish each serving with a maraschino cherry. Store leftover pie in refrigerator.

Pineapple Cream Cheese Pie
SUBMITTED BY: Joe P.


"A two layer pie with a crushed pineapple bottom and a cream cheese top. Best when made a day ahead and served cold. Top each slice with whipped cream if you like."
Original recipe yield: 2 pies

US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
2 (9 inch) pie shell
1/3 cup white sugar
2 tablespoons cornstarch
1 (20 ounce) can crushed pineapple with juice
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1/2 teaspoon salt
2 eggs
1/2 teaspoon vanilla extract
1/2 cup milk
1/2 cup chopped walnuts (optional)
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
To Make Pineapple Layer: In a medium saucepan combine 1/3 cup sugar, cornstarch, and pineapple with juice. Cook over low heat, stirring occasionally, until mixture is the consistency of jelly.
To Make Cream Cheese Layer: In a medium mixing bowl, whip cream cheese until fluffy. Whip in sugar and salt until mixture is smooth. Add eggs, vanilla, and milk. Beat mixture until all ingredients are thoroughly combined. Mixture will be liquidy.
Pour half of pineapple mixture into each pastry shell. Pour half of cream cheese mixture over each pineapple layer. Sprinkle with chopped walnuts if desired.
Bake in preheated oven for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake an additional 50 minutes, until tops of pies begin to brown. Chill before serving. Top with whipped cream if desired.


READ REVIEWS (6)

REVIEW/RATE THIS RECIPE
SAVE TO RECIPE BOX
ADD TO SHOPPING LIST
ADD A PERSONAL NOTE
POST A RECIPE PHOTO
POST A FAVORITE FOODS LIST
CREATE A MENU


NUTRITION INFORMATION
Servings Per Recipe: 16

Amount Per Serving

Calories: 233

Total Fat: 13.3g
Cholesterol: 43mg
Sodium: 229mg
Total Carbs: 26g
Dietary Fiber: 0.7g
Protein: 3.5g
VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database

Pineapple Pie IV
SUBMITTED BY: Ginger Perkins


PHOTO BY: Miss C. "You can use either fresh or canned pineapple for this pie."
Original recipe yield: 1 pie

PREP TIME 30 Min
COOK TIME 40 Min
READY IN 1 Hr 20 Min
US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
2 (9 inch) pie shell
2 eggs, beaten
1 1/3 cups white sugar
1 tablespoon lemon juice
2 cups fresh pineapple - peeled, cored and chopped
1 tablespoon butter
DIRECTIONS
Preheat oven to 450 degrees F (225 degrees C).
In a large bowl, beat the eggs until foamy. Mix in sugar, lemon juice and chopped pineapple. Pour into pie shell and dot the top with butter. Cover with top crust, crimp edges to seal, and cut a few slits for steam vents.
Bake in preheated oven for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C) and bake 35 minutes more, until golden brown.