CREAMY PINEAPPLE PIE
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
Time 10m
Yield 8 servings.
Number Of Ingredients 6
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, Fat 14g fat (9g saturated fat), Cholesterol 17mg cholesterol, Sodium 185mg sodium, Carbohydrate 54g carbohydrate (46g sugars, Fiber 1g fiber), Protein 5g protein.
BLUEBERRY PINEAPPLE CREAM
This is one of my family's favorite desserts. Because it's chilled before serving, it's really refreshing during hot weather. The smooth, creamy filling pairs nicely with the crisp graham cracker crust.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine the graham cracker crumbs, butter and sugar. Press into a 13x9-in. baking dish. Bake at 350° for 10 minutes. Cool completely. , Meanwhile, drain the pineapple juice into a saucepan; set pineapple aside. Add marshmallows to juice; cook and stir until melted. Remove from the heat and cool for 10 minutes. , In a large bowl, beat cream cheese until smooth. Add marshmallow mixture; beat well. Fold in the pineapple and whipped topping; spread half over crust. Cover with pie filling. Chill for 30 minutes. Top with the remaining cream cheese mixture. Sprinkle with additional graham cracker crumbs if desired. Chill for 30 minutes. Store in the refrigerator.
Nutrition Facts :
CREAMY PINEAPPLE PIE RECIPE
Garnish this Creamy Pineapple Pie Recipe with fresh pineapple chunks and fresh mint. This pineapple pie recipe adds a tropical touch to any dessert table.
Provided by My Food and Family
Categories Home
Time 3h35m
Yield 10 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 270, Fat 11 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 15 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 0.5003 g, Sugar 0 g, Protein 3 g
BLUEBERRY PINEAPPLE CREAM (NO BAKE)
If you like blueberries, you're going to love this!. If you like pineapple, you're going to love this! If you like creamy you're going to love this! There's so many goodies in this, you might want to make one all for yourself! This is a sure-fire winner! Refrigerating time is the cooking time. Servings will vary, depending on how large your portions are.
Provided by FLUFFSTER
Categories Dessert
Time 2h30m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Toast corn flakes in a 13X9" pan for 8-10 minutes. Be careful not to burn, not all ovens bake the exact same.
- Combine butter and sugar.
- Pour over cereal;stir until evenly coated.
- Press in the 13X9" pan. Refrigerate for 30 minutes.
- In medium saucepan, stir marshmallows and the reserved pineapple juice.
- over low heat until melted. Cool for 10 minutes.
- In large mixing bowl, beat cream cheese until smooth.
- Add marshmallow mixture; beat well.
- Fold in the pineapple and whipped topping; spread half over crust.
- Cover with pie filling, and chill for 30 minute.
- Fold in the pineapple and Cool Whip.
- Pour half of this mixture over the base.
- Spoon blueberry pie filling over the top. Freeze for 2 hours.
- Refrigerate remaining cheese mixture. After 2 hours, spread the cheese mixture over the blueberries.
- Refrigerate.
CREAMY BLUEBERRY PIE
This is one of my favorite pies--not too sweet, good hot or cold, with or without ice cream. Plus, it's easy to make.
Provided by Susan Meyer
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 2h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place the blueberries in the pastry shell and set aside.
- Combine 1 cup sugar, 1/3 cup flour, and salt. Add eggs and sour cream, stirring until blended. Pour the sour cream custard over the blueberries.
- In another bowl, combine 1/2 cup sugar and 1/2 cup flour. Cut in the butter with pastry blender until the mixture resembles coarse meal. Sprinkle the topping over the sour cream mixture and berries in the pie shell.
- Bake in the preheated oven for 50 to 55 minutes, or until lightly browned. Cool on wire rack.
Nutrition Facts : Calories 439.9 calories, Carbohydrate 67.3 g, Cholesterol 68.1 mg, Fat 17.8 g, Fiber 1.9 g, Protein 4.8 g, SaturatedFat 8.3 g, Sodium 250.3 mg, Sugar 44 g
CREAM CHEESE PINEAPPLE PIE
This is not only easy, I always have all the ingredients on-hand. Which means it's easy to quick whip up if I find out I've got to go somewhere or people are coming over last minute. I've not done this yet, but I'm thinking it could easily be made in mini graham cracker tart shells for an easy finger food dessert. The taste is light, yet sweet, and perfect for dessert on a hot summer day. Cooking time is an estimate of how long it should take to chill completely in the refrigerator.
Provided by Felix4067
Categories Pie
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 538.9, Fat 31.8, SaturatedFat 14.9, Cholesterol 72, Sodium 401.9, Carbohydrate 61, Fiber 1.2, Sugar 47.2, Protein 5.5
GRANDMA'S BLUEBERRY CREAM PIE
My grandmother used to work in a popular pie diner in the 60s and her blueberry cream pie was famous. Cherry topping goes well with this cream pie as well, but the blueberry topping really makes it shine, and always has people coming back for more.
Provided by Lex
Categories Custard and Cream Pies
Time 3h45m
Yield 8
Number Of Ingredients 7
Steps:
- Mix cream cheese, powdered sugar, and 1/2 teaspoon vanilla extract until well blended.
- Mix dry whipped topping mix with cold milk and remaining vanilla extract in a separate bowl, per the instructions on the envelope. Blend in cream cheese mixture.
- Transfer filling into the pie crust and freeze until set, about 2 hours.
- Thaw for 1 1/2 hours before topping with blueberry filling and serving.
Nutrition Facts : Calories 438.7 calories, Carbohydrate 64.8 g, Cholesterol 32 mg, Fat 17.5 g, Fiber 2.7 g, Protein 4.3 g, SaturatedFat 8.2 g, Sodium 215 mg, Sugar 46.4 g
CREAMY PINEAPPLE PIE WITH BLUEBERRY SAUCE
Number Of Ingredients 8
Steps:
- 1. In food processor or electric blender container, combine KELLOGG'S CRACKLIN OAT BRAN cereal and margarine until cereal is broken into fine crumbs and well blended with margarine. Press mixture evenly and firmly on bottom and sides of 9-inch pie pan.2. Bake at 350°F for 5 minutes or until crust starts to brown. Let cool.3. In mixing bowl, beat cream cheese and sugar until smooth. Mix in pineapple. Fold in whipped topping. Pour into crust. Freeze about 4 hours or until firm. Remove from freezer 10 minutes before serving.4. Topping: Combine blueberry pie filling and cinnamon. Serve over frozen pie
Nutrition Facts : Nutritional Facts Serves
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