Heavenly Pineapple Pie Recipes

CREAMY PINEAPPLE PIE

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.

CONTEST-WINNING GLAZED PINEAPPLE PIE

Steps:

• Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or refrigerate for another use); set pineapple aside. Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Sprinkle with coconut., In a small bowl, combine the sugar, flour, salt, lemon juice, butter and pineapple. Spread over coconut. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut sits in pastry. Add decorative cutouts if desired., Cover edges loosely with foil. Bake at 400° for 30 minutes. Remove foil; bake 5-10 minutes longer or until crust is golden brown and filling is bubbly., In a small bowl, combine the confectioners' sugar, extract and enough of the reserved pineapple juice to achieve glaze consistency. Drizzle over warm pie. Cool on a wire rack. Store in the refrigerator.

HEAVENLY PIE

Steps:

• 1. Beat together condensed milk,whipped topping and lemon juice. fold in the drained crushed pineapple.
• 2. Pour into 2 med sized prepared graham cracker crust, (or one large) sprinkle chopped walnuts over the top, refrigerated about 4 hours

PINEAPPLE PIE RECIPE

Steps:

• Preheat oven to 350 F. (There's a no-bake version listed earlier in the post if you prefer.) Stir all pie filling ingredients together, then smooth into the crust. Bake on the center rack 35 minutes. Let cool before slicing.View Nutrition Facts

HEAVENLY PINEAPPLE REFRIGERATOR PIE

Steps:

• Combine cream cheese, Eagle Brand milk, and lemon juice and beat until smooth.
• Stir in pineapple and pecans and fold in cool whip.
• Divide mixture evenly between both pie crusts.
• Chill in refrigerator for 4 hours before serving.

HEAVENLY PINEAPPLE PIE

Steps:

• Prepare, bake, and cool pie crust. Drain and save juice from pineapple, pressing out excess juice with back of spoon. Add water to measure 1 cup. Mix 1/3 cup sugar with gelatin and salt in small saucepan. Beat egg yolks with 1 cup pineapple juice. Stir into gelatin-sugar mixture. Cook over very low heat, stirring constantly, about 10 minutes, until mix coats a spoon. Remove from heat. Stir in drained pineapple, lemon juice, and lemon rind. Cool until mix begins to jell. Beat egg whites to soft peaks. Gradually beat in remaining sugar (1/3 cup), beating to a stiff meringue. Gently fold into pineapple mix. Spoon into shell. Chill until firm. Fun Fact: In colonial times, pineapples were recognized as a symbol for hospitality. Sea captains would bring this exotic fruit home from their journeys and mount it on the fence post to indicate they were at home and available to receive visitors.