Paradise Pineapple Pie Recipes

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.

PINEAPPLE PARADISE

Steps:

• In a small saucepan over medium heat, stir together the sugar with 1/2 cup water and the ginger slices. Bring to a simmer to dissolve the sugar, then remove from the heat and allow to cool to room temperature.
• In a large pitcher, stir together the ginger simple syrup, pineapple juice and seltzer. Pour into ice-filled glasses and add 1 1/2 ounces of rum to each glass, if using. Garnish each with a pineapple chunk.

PARADISE PINEAPPLE PIE

Steps:

• Place the milk in a 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.

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.

PARADISE PIE

Steps:

• • Pie crust: Make as you would for any single crust pie adding sugar and chips into flour mixture before adding water. Continue as if you were going to roll it once it's ready go to next step.
• Dump into pie pan and with fork or damp fingers (fingers work best) press evenly into pan.
• Prick with fork all over.
• Bake at 425° till lightly golden and done.
• Cool completely.
• • Filling: In medium sauce pan over medium heat, combine chocolate, cream and marshmallows. Stir constantly until melted and well blended.
• Be careful not to scorch--turn down heat once it starts to melt.
• Cool completely.
• When cool, fold in Cool Whip and pour into cooled pie shell. Refrigerate at least 3 hours (overnight is best).
• To serve, top with more Cool Whip.

PINEAPPLE PIE III

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a medium saucepan combine sugar, cornstarch, pineapple with juice, and lemon juice. Cook over medium heat, stirring constantly until thickened, then allow to boil 1 minute.
• Cool slightly and pour mixture into pastry-lined pie pan. Cover with top crust and seal. Make a few steam vents in crust, then brush with milk and sprinkle with sugar. Place in preheated oven and bake for 35 minutes. Serve chilled or at room temperature.