PINEAPPLE CHEESECAKE PIE RECIPES

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CREAMY PINEAPPLE PIE RECIPE: HOW TO MAKE IT



Creamy Pineapple Pie Recipe: How to Make It image

Creamy Pineapple Pie is a light and refreshing dessert that's quick to make and impressive to serve. This is one of our favorite ways to complete a summer meal. —Sharon Bickett, Chester, South Carolina

Provided by Taste of Home

Categories     Desserts

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 8 servings.

Number Of Ingredients 6

1 can (14 ounces) sweetened condensed milk
1 can (8 ounces) crushed pineapple, undrained
1/4 cup lemon juice
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)
Optional: Chopped toasted macadamia nuts and additional crushed pineapple

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.

Nutrition Facts : Calories 367 calories, FatContent 14g fat (9g saturated fat), CholesterolContent 17mg cholesterol, SodiumContent 185mg sodium, CarbohydrateContent 54g carbohydrate (46g sugars, FiberContent 1g fiber), ProteinContent 5g protein.

PINEAPPLE CREAM PIE RECIPE - PILLSBURY.COM



Pineapple Cream Pie Recipe - Pillsbury.com image

Enjoy this pineapple mixture filled cream pie with meringue topping – a wonderful dessert baked using Pillsbury™ refrigerated pie crusts.

Provided by Pillsbury Kitchens

Total Time 3 hours 0 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 11

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2 cups milk
1/4 cup cornstarch
3 egg yolks
3/4 cup sugar
1 can (20 oz) crushed pineapple, drained
1 tablespoon butter
1 teaspoon vanilla
3 egg whites
1/4 cup sugar
1/3 cup flaked coconut

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.

Nutrition Facts : Calories 350 , CarbohydrateContent 54 g, CholesterolContent 90 mg, FatContent 2 , FiberContent 1 g, ProteinContent 5 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 200 mg, SugarContent 37 g, TransFatContent 0 g

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