Island Pineapple Pie Recipes

CREAM CHEESE-PINEAPPLE PIE

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., Combine sugar, cornstarch and pineapple plus juice in a small saucepan. Cook over medium heat, stirring constantly until mixture is thick and clear. Cool; set aside. , Blend cream cheese, sugar and salt in mixer bowl. Add eggs, one at a time, beating after each addition. Blend in milk and vanilla. (Mixture may look curdled.) Spread cooled pineapple mixture over crust. Pour cream cheese mixture over pineapple layer; sprinkle with pecans. , Bake for 10 minutes; reduce heat to 325° and bake for 50 minutes. Cool.

PARADISE PINEAPPLE PIE

Steps:

• Place the milk in a large bowl; fold in whipped topping. Add pineapple and lemon juice; stir for 2 minutes or until slightly thickened. Pour into crusts. Sprinkle with coconut. Cover and refrigerate for at least 2 hours.

CARIBBEAN PINEAPPLE PIE

Steps:

• In large glass or plastic bowl, stir pineapple, 1 cup sugar and the rum until mixed. Cover and refrigerate at least 4 hours.
• In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 425°F. With floured rolling pin, roll 1 pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
• Drain pineapple, reserving juice. Spoon pineapple into pastry-lined pie plate. In 1-quart saucepan, mix 1/2 cup sugar, 1/2 cup flour, the cinnamon and nutmeg. Stir in 1/2 cup of the reserved juice (reserve remaining juice). Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in butter. Pour over pineapple. Trim overhanging edge of pastry 1 inch from rim of pie plate.
• Roll other round of pastry into 10-inch round. Cut round into 1/2-inch strips. Place 6 strips across filling. To make lattice top, weave a cross-strip through center by first folding back every other strip going the other way. Continue weaving lattice, folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends of strips. Fold trimmed edge of bottom crust over ends of strips, building up a high edge; seal and flute. Cover edge with 3-inch strip of foil to prevent excessive browning during baking.
• Bake 35 to 45 minutes or until crust is brown and filling is bubbly, removing foil for last 15 minutes of baking.
• In medium bowl, beat cream cheese with electric mixer on medium speed, gradually adding 1/4 cup plus 2 tablespoons reserved pineapple juice until smooth and creamy. Serve with pie.

SELA'S PINEAPPLE PIE

Steps:

• Heat the pineapple in a saucepan.
• Mix in the custard, 1 cup of sugar and the salt.
• Cook until thick stirring constantly.
• Remove from heat.
• Add the butter and mix in.
• Cool.
• Base: Cream the butter and suagar together and add egg yolks.
• Add sifted dry ingredients.
• Stir well.
• Roll out pastry and place into a large 13"x9" pan.
• Bake 20-25 minutes or until brown in a 350 deg F oven.
• Remove from oven and pour the pineapple mixture on top.
• Beat the egg whites in a separate bowl until frothy, add cream of tartar and sugar.
• Beat until stiff.
• Add to top of pineapple pie and bake until lightly browned in a 375 deg F oven.

ISLAND PINEAPPLE PIE WITH COCONUT CHANTILLY CREAM

Steps:

• For the crust, in the bowl of a food processor pulse together the flour, sugar, and salt. Add the butter and shortening and pulse until mixture is crumbly with some medium-sized pieces of butter still visible. Add the lesser amount of water and pulse until mixture begins to clump together. (Add more water if necessary). Gather dough into a ball, divide in half, and wrap in plastic. Flatten dough into a disks and regrigerate at least 30 minutes. Roll out one section of dough into a cirlcle large enough to fit a 9 inch pie plate. Ease dough into pie plate and refrigerate until filling is ready. For pie filling, drain pineapple, reserving 1 1/3 cups juice. Set pineapple aside. In a large saucepan, combine the sugar, cornstarch, and salt. Slowly whisk in the reserved pineapple juice until smooth. Bring the mixture to a boil over low heat, stirring constantly, and simmer 1 minute. Remove from heat. Stir in the butter until melted and then stir in the pineapple, coconut, orange zest, lemon juice, orange juice, and coconut extract. Cool to room temperature and stir in the macadamia nuts. Pre-heat oven to 400 degrees. Roll out top crust. Place cooled filling in the crust-lined pie plate and carefully apply the top crust. Crimp edges and make several slits in the top of the crust. Bake for 40 to 45 minutes until top is golden. For the coconut chantilly cream: Place coconut on a baking sheet and cook for 5 to 9 minutes, stirring well after every 2 minutes, until coconut is evenly browned. Cool completely. In a medium bowl of an electric mixer, beat cream, sugar, and coconut extract on high speed until soft peaks form. Stir in 1/2 cup of the toasted coconut. Serve pie slices topped with dollops of the coconut chantilly cream. Garnish top of pie with remaining 1/4 cup toasted coconut.

PINEAPPLE PIE

Steps:

• In a heavy saucepan mix together the pineapple, undrained and the sugar and cornstarch.
• Bring to a boil over medium heat.
• Boil for 2 minutes, stirring constantly.
• Add the butter, stir until melted.
• Remove from heat, cool to room temperature while oven is preheating to 425°F and prepare the pie crust in a 9-inch pan.
• Put the cooled filling into the prepared pie crust.
• Cover with top crust, seal the edges and cut a couple vents in the top crust.
• Place in oven.
• Bake at 425°F for 35 minutes.

TROPICAL ISLAND FRUIT SALAD

Steps:

• Toss pineapple, mangos, papayas, and bananas together in a large bowl.