PINEAPPLE LEMON CHEESE PIE
I've had this recipe for years and have made thousands. If I take it to any function I have to take several copies of the recipe.
Provided by PENILU
Categories Desserts Pies Custard and Cream Pie Recipes Pineapple Pie
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- Combine pineapple juice and water until it makes one cup. Pour into medium saucepan and heat until boiling. Stir in gelatin until dissolved; set aside.
- In a large bowl, beat together cream cheese, sugar and pineapple until blended and creamy. Slowly add the gelatin mixture and continue beating. Cover and refrigerate mixture until it begins to set; do not let it set up completely.
- Remove from refrigerator and fold in whipped topping. Spoon entire mixture into graham cracker crust. Sprinkle graham cracker crumbs on top of pie if desired and then refrigerate for about an hour.
Nutrition Facts : Calories 355.3 calories, Carbohydrate 40.9 g, Cholesterol 30.8 mg, Fat 19.4 g, Fiber 0.7 g, Protein 4.5 g, SaturatedFat 10.4 g, Sodium 306.2 mg, Sugar 29.6 g
CREAMY PINEAPPLE PIE
Creamy Pineapple Pie is a light and refreshing dessert that's quick to make and impressive to serve. This is one of our favorite ways to complete a summer meal. -Sharon Bickett, Chester, South Carolina
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 367 calories, Fat 14g fat (9g saturated fat), Cholesterol 17mg cholesterol, Sodium 185mg sodium, Carbohydrate 54g carbohydrate (46g sugars, Fiber 1g fiber), Protein 5g protein.
LEMON PINEAPPLE PIE
"No one will ever guess this creamy, refreshing pie is low in fat and sugar," reveals Eileen Crowley of Prairie du Chien, Wisconsin.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine graham cracker crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or lightly browned; cool on a wire rack. , Meanwhile, in a large saucepan, combine dry pudding mix and 1-1/2 cups water; bring to a boil. Cook and stir for 2 minutes or until thickened; cool. , In another large saucepan, bring remaining water to a boil. Add gelatin powder; stir to dissolve. Stir into pudding mixture. Add pineapple; cool completely. , Fold in whipped topping; pour into crust. Refrigerate for 2 hours before serving. Garnish with lemon, strawberries and mint if desired.
Nutrition Facts : Calories 189 calories, Fat 9g fat, Cholesterol 0 cholesterol, Sodium 139mg sodium, Carbohydrate 21g carbohydrate, Fiber 1g fiber), Protein 2g protein.
LUSCIOUS LEMON LAYER PIE
Provided by Food Network
Categories dessert
Time 1h26m
Yield 10 to 12 servings
Number Of Ingredients 22
Steps:
- Pie Crust: Whisk flour with a fork while still in the bag or canister. Gently spoon out flour into measuring cups. (This reduces flour by as much as 1/8 to 1/4 cup).
- Then sift flour, powdered sugar, and salt. Add shortening and cut into pea sized bits with pastry blender. Add cold water gradually until just dampened. Place on waxed paper and gather into ball from the outside corners. Press dough into a 6-inch pancake shape. Wrap with plastic wrap.
- Chill at least 30 minutes and then roll out between two large pieces of plastic wrap. Remove one side of plastic wrap, lightly flour if necessary and place into a 9-inch clear glass deep dish pan.
- Remove plastic wrap and flute edges. Prick bottom and sides with a fork. Chill for 30 minutes.
- Preheat oven to 475 degrees F. Bake for 7 to 10 minutes or until golden brown. Use extra pastry for cut-outs in the shapes of lemons, stars, etc. for decoration.
- Bottom Layer: In saucepan combine sugar, cornstarch, and salt. Mix with wire whisk; blend in lemon juice and cold water; then add egg yolks and blend until smooth. Add butter and gradually stir in boiling water. Bring to a boil over medium heat, stirring constantly; boil 2 minutes; remove from heat and add lemon extract, zest/peel, and food coloring. Partially cool for 30 minutes, and pour into the baked pie shell. Refrigerate at least 30 minutes before adding second layer.
- Second Layer: In a small bowl, cream sugar and cream cheese with spatula until smooth. Add milk and stir until well blended. Add pudding and beat with electric mixer for 2 minutes until thickened. Pour on bottom layer. Chill for at least 30 minutes.
- Top Layer: Cream together the sugar and cream cheese until smooth. Fold in Cool Whip and spread on top of cooled lemon pudding. Garnish with extra pastry cutouts, citrus or mint leaves. Chill at least 4 hours before serving.
LIGHT AND LUSCIOUS LEMON PINEAPPLE PIE
Categories Dairy Fruit Dessert Freeze/Chill Quick & Easy
Yield Makes 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl beat together first five ingredients on low speed until mixture thickens. Fold in whipped topping. Spoon into cooled crust. Garnish with mint leaves in center. Place lemon slice on mint leaves. Cover and chill for 1 hour before serving.
LUSCIOUS LEMON LAYER PIE
Steps:
- Pie Crust: Whisk flour with a fork while still in the bag or cannister. Gently spoon out flour into measuring cups. (This reduces flour by as much as 1/8 to 1/4 cup).
- Then sift flour, powdered sugar, and salt. Add shortening and cut into pea sized bits with pastry blender. Add cold water gradually until just dampened. Place on waxed paper and gather into ball from the outside corners. Press dough into a 6-inch pancake shape. Wrap with plastic wrap.
- Chill at least 30 minutes and then roll out between 2 large pieces of plastic wrap. Remove 1 side of plastic wrap, lightly flour, if necessary, and place into a 9-inch clear glass deep dish pan.
- Remove plastic wrap and flute edges. Prick bottom and sides with a fork. Chill for 30 minutes.
- Preheat oven to 475 degrees F. Bake for 7 to 10 minutes or until golden brown. Use extra pastry for cut-outs in the shapes of lemons, stars, etc. for decoration.
- Bottom Layer: In saucepan combine sugar, cornstarch, and salt. Mix with wire whisk; blend in lemon juice and cold water; then add egg yolks and blend until smooth. Add butter and gradually stir in boiling water. Bring to a boil over medium heat, stirring constantly; boil 2 minutes; remove from heat and add lemon extract, zest/peel, and food coloring. Partially cool for 30 minutes, and pour into the baked pie shell. Refrigerate at least 30 minutes before adding second layer.
- Second Layer: In a small bowl, cream sugar and cream cheese with spatula until smooth. Add milk and stir until well blended. Add pudding and beat with electric mixer for 2 minutes until thickened. Pour on bottom layer. Chill for at least 30 minutes.
- Top Layer: Cream together the sugar and cream cheese until smooth. Fold in the whipped dessert topping and spread on top of cooled lemon pudding. Garnish with extra pastry cutouts, citrus or mint leaves. Chill at least 4 hours before serving.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
LEMON LUSCIOUS PIE
This recipe comes from a 1980's Pillsbury Bake-Off Dessert Cookbook. Cook time does not include the time to refrigerate the pie.
Provided by Caryn
Categories Pie
Time 35m
Yield 1 9inch pie
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine sugar, cornstarch, lemon peel, butter, lemon juice, milk, and egg yolks.
- Cook over medium heat, stirring constantly, until thick.
- Cover and cool.
- Fold in sour cream; pour into baked pie shell.
- Chill in the refrigerator at least 2 hours.
- Top with whipped cream and lemon slice curls.
Nutrition Facts : Calories 2613.6, Fat 150, SaturatedFat 77.7, Cholesterol 823.8, Sodium 1135.5, Carbohydrate 298.4, Fiber 2.8, Sugar 202.4, Protein 29.8
QUICK AND EASY LEMON PINEAPPLE DESSERT
This is a dessert that you can make in minutes. Use whatever fruit you like for the topping.
Provided by lutzflcat
Categories Pineapple Desserts
Time P1DT6h5m
Yield 4
Number Of Ingredients 7
Steps:
- Combine vanilla yogurt, lemon yogurt, pineapple, and pudding mix in a bowl; stir until well combined. Fold in whipped topping.
- Spoon mixture into 4 dessert dishes, and chill for about 30 minutes.
- Garnish each dessert with a blueberry, toasted coconut, or an additional dollop of the whipped topping, if desired.
Nutrition Facts : Calories 172 calories, Carbohydrate 34.8 g, Cholesterol 1.4 mg, Fat 2.1 g, Fiber 0.5 g, Protein 4.7 g, SaturatedFat 2 g, Sodium 349.6 mg
PINEAPPLE-LEMON PIE
I received this recipe from my niece. It is great for those quick and easy desserts that you need occasionally. Especially during the warm weather months. Cook time is freeze time.
Provided by Jellyqueen
Categories Frozen Desserts
Time 1h10m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients and pour into graham cracker crust.
- Freese until ready to serve.
- Set out and allow to thaw about 30 minutes before serving.
LIGHT AND LUSCIOUS LEMON PIE
Steps:
- Heat water until boiling; add lemon Jell-O and stir (at least 5 minutes) until completely dissolved. Add yogurt and fat free whipped topping. Fold in until well blended.
- Pour into pie shell.
- Refrigerate until set.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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