PINEAPPLE PIE
Pineapple pie is sold in my hometown of Tampico. It always brings back sweet memories. You can use store-bought pie crust or use your favorite recipe to make it. The tradition of drinking coffee with a piece of sweet bread is deeply rooted in our Mexican culture. Try our Pineapple Pie Recipe today!
Provided by Mely Martínez
Categories Desserts
Time 1h30m
Number Of Ingredients 12
Steps:
- Combine the flour, sugar, and salt in a large bowl. Add the butter to the flour mixture. With the help of a fork, mix until the texture resembles coarse cornmeal, then add the eggs one by one and continue mixing with the fork or a pastry cutter.
- Place the dough on a work surface (that is lightly dusted with flour) where you can knead it with your hands. If the dough is very dry, add the two tablespoons of cold milk little by little.
- Divide the dough into two pieces, then press down on them to form two disks. Cover them with plastic wrap and place in the refrigerator for at least a half hour. Remove from the fridge when you're ready to bake, and the filling is completely cold.
- To roll the dough, use a rolling pin to flatten each disk on a floured surface. Flatten each piece out to form a circle about 12 inches in diameter and 1/8 of an inch thick. Line your pie dish with the first one and use the other to cover the pie after you've added the filling.
- Place the pineapple (chopped into large cubes), sugar, and cinnamon stick in a large pot. Turn the heat to low.
- In a small bowl, mix the cornstarch with the cup of water until it has completely dissolved, then pour this mixture into the pot with the pineapples and stir.
- Keep cooking the pineapple mixture for about 10 more minutes, after which it will begin to thicken, like if you were making a gruel. Once it thickens and changes into a more transparent color, keep cooking for 5 more minutes, then remove it from the heat and allow to cool and discard cinnamon stick. The filling needs to be completely cool when added to the pie crust.
- Line the pie dish with the first disk of dough and pour the pineapple filling over it. Put the other disk of dough over the filling and cut a small vent on the top. Trim the excess dough from the edge of the pie and press down on it to form a seal between the top and bottom halves. Crimp the edge of the dough with your fingers, then brush the top surface of the pie with the beaten egg yolk.
- Bake the pie in a preheated oven at 350ºF for 50 to 60 minutes. When the pie is ready, it will have a golden crust and the filling will be bubbling.
Nutrition Facts : ServingSize 1 eight of the pie, Calories 377 kcal, Carbohydrate 82 g, Protein 7 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 87 mg, Sodium 32 mg, Fiber 3 g, Sugar 44 g
VINTAGE PINEAPPLE PIE RECIPE
Steps:
- Preheat oven to 300 F
- Combine cornstarch, 1/4 cup sugar, and salt in a saucepan
- Add pineapple (including liquid)
- Cook over medium heat, stirring, until clear and thickened
- Beat egg yolks with 1/4 cup sugar and add to pineapple mixture
- Cook 1 minute
- Cool
- Add lemon juice and pour into pie crust
- Make meringue by beating 2 egg whites until stiff, gradually add the remaining 1/4 cup sugar
- Top pie with meringue and bake for 30 minutes
FROSTY TOFFEE BITS PIE
On a hot summer day or to finish off a wonderful meal any time, this dessert tastes oh-so-good! -LaDonna Reed, Ponca City, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, beat cream cheese and sugar until smooth. Beat in cream until blended. Fold in whipped topping and 1 cup toffee bits. , Spoon into crust; sprinkle with remaining toffee bits. Cover and freeze overnight. Remove from the freezer 10 minutes before serving.
Nutrition Facts : Calories 403 calories, Fat 25g fat (14g saturated fat), Cholesterol 29mg cholesterol, Sodium 262mg sodium, Carbohydrate 41g carbohydrate (34g sugars, Fiber 0 fiber), Protein 2g protein.
FROSTY CHOCOLATE PIE
"This chilled treat takes me back to my childhood because it tastes like a Fudgesicle," shares Maria Regakis. THe Somerville, Massachusetts reader turns sandwich cookies, chocolate pudding and vanilla ice cream into a dessert guaranteed to satisfy the kid in everyone.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the cookie crumbs and butter until crumbly. Press into a greased 9-in. pie plate. , In a large bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in ice cream. Spoon into prepared crust. Cover and freeze for 4 hours or until firm., Remove pie from the freezer 15 minutes before serving. Garnish with whipped topping and grated chocolate.
Nutrition Facts : Calories 284 calories, Fat 15g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 441mg sodium, Carbohydrate 36g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.
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