Gf Sugar Free Pineapple Custard Pie Recipes

SUGAR-FREE PINEAPPLE PIE

Steps:

• Combine crumbs and butter; press into bottom and up the sides of a 9-in. pie plate. Bake at 350° for 8-10 minutes; cool. In a bowl, combine pudding mix and sour cream; mix well. Stir in pineapple and sweetener. Spread into crust. Chill at least 3 hours.

SUGAR-FREE PINEAPPLE PIE

Steps:

• Combine graham cracker crumbs and margarine; press into bottom and upsides of 8-inch pie pan.
• Bake at 350° for 8 to 10 minutes. Set aside to cool.
• In a large bowl, combine pudding mix and sour cream; mix well. Stir in pineapple and Splenda.
• Spread into cool crust. Chill at least 3 hours before serving.
• Try this with sugar free pistachio pudding for a lovely green pie for St. Paddy's Day.

GF-SUGAR-FREE PINEAPPLE CUSTARD PIE

Steps:

• Spray a deep dish glass pie pan with a cooking spray. Pre-heat oven to 425. Beat eggs, buttermilk, melted butter, and extracts together. Add GF (gluten free) flour and Splenda and beat until well mixed. Stir in pineapple and pour into pie pan. Bake 10 minutes and reduce the heat to 350 and continue to bake for 35 minutes or until top is lightly browned and a knife inserted into the center comes out clean. Cool before cutting. Susi Mitchell

CRUSTLESS PINEAPPLE PIE

Steps:

• In a blender, combine the 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-in. pie plate. Pour batter over pineapple. , Bake at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Garnish with whipped topping if desired.

SUGAR FREE PINEAPPLE CREAM PIE

Steps:

• Set milk out to bring to room temperature.
• In medium bowl, gradually add milk to cream cheese.
• Mix until smooth.
• Add pudding and mix; beat until smooth.
• Add pineapple; mix well.
• Pour into baked 9 inch pie crust.
• Refrigerate 1 hour before serving.
• Serve with whipped topping.

QUICK SUGAR FREE PINEAPPLE PIE

Steps:

• Empty pineapple, juice and all, into medium sized bowl. Mix with vanilla pudding. Fold in sour cream and Cool Whip.
• Pour in graham crust.
• Chill in fridge if desired.

AUNT TOOTIE'S PINEAPPLE PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Stir together 1/3 cup of sugar and cornstarch in a small saucepan. Stir in the crushed pineapple with the juice, then bring to a simmer over medium heat. Cook and stir until the mixture has thickened and turned clear. Remove from the heat and allow to cool.
• While the pineapple mixture is cooling, place the milk, vanilla extract, cream cheese, 1/2 cup sugar, and salt into a blender. Pulse until the mixture is combined, then add an egg and pulse until smooth. Add the remaining egg, and pulse again until the mixture is smooth. Pour into the pie shell and smooth the top. Carefully pour the pineapple mixture over the pie until evenly covered, then sprinkle with a pinch of nutmeg.
• Bake in the preheated oven for 10 minutes, then reduce the heat to 325 degrees F (165 degrees C), and continue baking until a knife inserted into the center comes out clean, about 40 minutes more. Cool to room temperature, then refrigerate for several hours before serving cold.

PINEAPPLE UPSIDE-DOWN CAKE (GLUTEN FREE)

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Melt 1/4 cup butter in a 12-inch cast iron skillet over medium-low heat. Stir in brown sugar, pineapple juice, and rum. Cook until sugar is dissolved and mixture is bubbling, about 5 minutes. Remove from heat and place pineapple slices in the skillet in a single layer, covering sugar mixture completely. Set skillet aside.
• Melt 1/2 cup butter in small skillet over low heat until butter begins to brown and releases a nutty fragrance, about 5 minutes, being careful to not burn the butter. Remove from heat and let cool for 10 minutes.
• Combine gluten-free flour and almond flour in a bowl. Mix in white sugar, baking powder, salt, and cardamom until well combined. Whisk in eggs and cold milk; mix until just combined. Pour in melted butter from the small skillet and stir until batter is mixed thoroughly. Pour batter over pineapple slices in the 12-inch skillet. Use a spatula to smooth out surface and spread evenly.
• Bake in the preheated oven until cake begins to bubble around the edges, the top is browned, and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in the skillet for 10 minutes.
• Run a knife around the edge of the cake to loosen it from the skillet. Place a large plate on top of the skillet and flip over, presenting the cake with pineapple slices on top. Garnish with maraschino cherries.