Island Pie Recipes
WHIDBEY ISLAND LOGANBERRY PIE
Steps:
- Measure flour and salt into medium bowl. Cut in the butter with a pastry cutter or your fingers until it is the size of peas. Cut in the lard in the same way. Add water and mix until the dough begins to hold together. Divide dough into 2 balls, 1 just slightly larger than the other. Flatten each into a disc, about 5-inches in diameter and about 1-inch thick. Wrap in plastic wrap and chill. Pull dough from refrigerator 15 minutes before assembling pie.
- Roll the slightly larger disc into a circle measuring about 12 inches in diameter and line a 9-inch pie plate with this dough. Set aside. Roll the second disc into a 9 by 13-inch rectangle. Cut into strips for lattice. Set aside. Make pie filling.
- Preheat oven to 400 degrees F.
- Pull berries from the freezer and let thaw for 15 minutes. In a small bowl combine the sugars, tapioca, cornstarch, salt, and nutmeg. Pour the sugar mixture and the lemon juice over the berries. Stir to coat evenly. Pour the mixture in to the prepared dough lined pie pan, mounding the berries slightly in the middle. Assemble the lattice on top of the pie. Roll the bottom crust up over the lattice edges and crimp as desired. Brush the lattice with a thin coating of milk. Bake for 10 minutes. Lower the oven temperature to 350 degrees F, and continue to bake for approximately 50 minutes, or until the middle of the pie is bubbling. During this cooking time, brush the lattice with milk and sprinkle with granulated sugar. If the edges start to brown too much, cover loosely with foil or a tart ring turned upside down. Remove the pie from the oven and cool on rack. Let the pie cool for 3 to 4 hours to let the filling set up. Serve warm or at room temperature with vanilla bean ice cream if desired.
MANGO ISLAND PIE
Cool, creamy frozen pies with a tropical flavor - perfect for summer dessert! Cook time listed is time in freezer.
Provided by Pinay0618
Categories Pie
Time 4h25m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 12
Steps:
- Beat cream cheese and sugar, and gradually beat in milk. Fold in lime rind, lime juice, & coconut.
- Set aside 1 cup of the whipped topping for use in next layer; fold remaining topping into coconut mixture.
- Put into the crusts, filling each 1/2 way. Put into the freezer.
- Peel the mango, mash and mix mango pulp, sugar, lime juice and reserved 1 cup whipped topping in the blender.
- Put mango mixture onto the first layer and put the pies, covered, into the freezer for at least 4 hours.
Nutrition Facts : Calories 233.6, Fat 13.8, SaturatedFat 6.1, Cholesterol 21.2, Sodium 194.8, Carbohydrate 26.5, Fiber 1.1, Sugar 17.1, Protein 2.6
A PIECE OF THE TROPICS PIE
This pie is a tropical version of a pecan pie that I came up with. Everyone that tries it loves it! With the fruits and macadamia nuts it reminds me of something that would be served on a tropical island, and the addition of the maraschino cherries makes it even great to look at. DELICIOUS and I promise you won't be disappointed !!!
Provided by Sylvia S.
Categories Desserts Pies Fruit Pie Recipes Cherry Pie Recipes
Time 4h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a bowl, mix the pineapple with juice, sugar, corn syrup, and flour. One by one, mix in the coconut, macadamia nuts, cherries, eggs, and vanilla. Scoop the filling mixture into the crust. Drizzle the pie with the melted butter.
- Bake loosely covered with foil for 30 minutes in the preheated oven. I like to sit my pie on a cookie sheet or something in case of spillage. Remove foil, and continue baking 30 minutes. Cool, and chill 2 to 3 hours in the refrigerator before serving.
Nutrition Facts : Calories 534 calories, Carbohydrate 82.4 g, Cholesterol 85 mg, Fat 22.8 g, Fiber 1.8 g, Protein 4.6 g, SaturatedFat 8.9 g, Sodium 253.9 mg, Sugar 43.3 g
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CASTAWAY ISLAND PIE RECIPE - PILLSBURY.COM
From pillsbury.com
Servings 8Total Time 2 hrs 5 minsCategory DessertCalories 440 per serving
- In medium bowl, combine graham cracker crumbs, margarine and 2 tablespoons sugar; mix well. Reserve 1/3 cup crumb mixture for garnish. Press remaining mixture in 9-inch pie pan.
- In small bowl, combine gelatin and boiling water; stir until dissolved. Refrigerate about 30 minutes or until slightly thickened, stirring occasionally.
- Meanwhile, in large bowl, beat cream cheese and 1/2 cup sugar until fluffy. Reserve 1 cup of whipped topping for garnish. Add remaining whipped topping to cream cheese mixture; stir gently to mix. Add gelatin mixture; stir gently until well blended. Pour into graham cracker crust. Refrigerate 1 hour or until set.
- Mound reserved whipped topping onto center of pie to resemble island. Sprinkle reserved crumb mixture on topping to resemble sand. Decorate island as desired with bear-shaped graham crackers, small paper umbrellas, and other small candies or snacks.
PARADISE ISLAND PIE - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
Reviews 12Category DessertCuisine AmericanTotal Time 40 mins
- To make the crust: Preheat the oven to 375°F. Lightly spritz the bottom of a 10-inch springform pan with cooking spray. Set aside.
- Spread 1/4 cup macadamia nuts on a baking sheet and toast for 4-5 minutes, Set aside for garnishing.
- Mix together crumbs, 1/2 cup nuts, butter, coconut and 1/4 cup sugar. Press firmly onto the bottom and about 3/4 inches up the sides of the pan.
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