Pineapple And Lemon Pie Recipes

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CREAMY PINEAPPLE PIE



Creamy Pineapple Pie image

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

1 can (14 ounces) sweetened condensed milk
1 can (8 ounces) crushed pineapple, undrained
1/4 cup lemon juice
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)
Optional: Chopped toasted macadamia nuts and additional crushed pineapple

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.

PINEAPPLE-LEMON PIE



Pineapple-Lemon Pie image

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

1 (6 ounce) can frozen lemonade concentrate
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container Cool Whip
1 (15 1/4 ounce) can crushed pineapple, drained
1 9 inch graham cracker pie crust

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.

LEMON PINEAPPLE PIE



Lemon Pineapple Pie image

"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

1 cup reduced-fat graham cracker crumbs (about 5 whole crackers)
1/4 cup butter, melted
1 package (.8 ounce) sugar-free cook-and-serve vanilla pudding mix
2 cups water, divided
1 package (.3 ounce) sugar-free lemon gelatin
1 can (8-1/4 ounces) unsweetened crushed pineapple, well drained
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
Sliced lemon, strawberries and fresh mint, optional

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.

LIGHT AND LUSCIOUS LEMON PINEAPPLE PIE



LIGHT AND LUSCIOUS LEMON PINEAPPLE PIE image

Categories     Dairy     Fruit     Dessert     Freeze/Chill     Quick & Easy

Yield Makes 6 servings.

Number Of Ingredients 10

1 cup low fat sour cream
1 (1.34 oz.) package instant sugar free vanilla pudding and pie filling
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 (8 oz.) can unsweetened crushed pineapple in juice (do not drain)
1 (8 oz.) fat-free frozen non-dairy whipped topping, thawed
1 9-inch pie crust, baked and cooled
Garnish:
3 fresh mint leaves
1 fresh lemon slice, cut almost in half and twisted

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.

LAYERED PINEAPPLE-LEMON CHEESECAKE PIE



Layered Pineapple-Lemon Cheesecake Pie image

Crushed pineapple and lemon-flavor pudding mix team up to make a scrumptious topping for this easy no-bake cheesecake pie.

Provided by My Food and Family

Categories     Recipes

Time 3h15m

Yield 10 servings

Number Of Ingredients 7

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
2 cups thawed COOL WHIP Whipped Topping
1 can (8 oz.) crushed pineapple, drained, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1-1/3 cups cold milk

Steps:

  • Beat cream cheese and sugar in large bowl with whisk until well blended. Stir in COOL WHIP and half the pineapple.
  • Spread into crust.
  • Beat pudding mix and milk in medium bowl with whisk 2 min. (Mixture will be thick.) Stir in remaining pineapple. Spoon over pie. Refrigerate several hours or until chilled.

Nutrition Facts : Calories 290, Fat 16 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 25 mg, Sodium 310 mg, Carbohydrate 33 g, Fiber 0 g, Sugar 23 g, Protein 3 g

NO-BAKE PINEAPPLE LEMON CHEESECAKE RECIPE - (4.6/5)



No-Bake Pineapple Lemon Cheesecake Recipe - (4.6/5) image

Provided by msippigrl

Number Of Ingredients 9

1 (8-ounce) can crushed pineapple in juice
Water
1 small (4-serving size) package lemon Jell-O gelatin
1 (8-ounce) package cream cheese
1/2 cup confectioners sugar
2 cups Cool Whip (2/3 of 8-ounce tub)
1 (9-inch) store bought graham cracker pie crust
1/4 cup graham cracker crumbs (optional)
1/2 teaspoon butter, melted (optional)

Steps:

  • Drain pineapple in a colander set over a large mixing bowl; press down on it to get all the juice out. Set the pineapple aside. Pour the pineapple juice in a measuring cup and add enough water to measure 1 cup. In a 1-quart saucepan, bring the pineapple juice mixture to a boil. Remove from heat and whisk in the dry gelatin mix until dissolved. Set aside on a wire cooling rack. Meanwhile, in a large mixing bowl, beat together the cream cheese, confectioners sugar, and pineapple until creamy. Pouring in a thin stream, slowly beat the gelatin mixture into the cream cheese mixture. (Mixture will be thin). Refrigerate until it begins to set but do not let it set up completely. (I left mine about 30 minutes, but check on it occasionally). Remove mixture from refrigerator and fold in 2 cups Cool Whip; spoon mixture into into the graham cracker crust. (I had a little bit left over). Refrigerate. For the optional crumb topping: Melt butter in a small custard cup in the microwave; add graham cracker crumbs and stir with a fork until thoroughly combined. Put in the freezer for 5 minutes then sprinkle on top of pie. Refrigerate pie for 1 to 2 hours before serving.

PINEAPPLE PIE (JOHNNY CASH'S MOTHER'S RECIPE)



Pineapple Pie (Johnny Cash's Mother's Recipe) image

Johnny Cash was my husband's cousin and I was lucky enough to obtain a cookbook of Johnny's mother's recipes titled, "Favorite Recipes From Mama Cash's Kitchen." I've been asked to post some of the recipes from the book and this is one of them.

Provided by mailbelle

Categories     Pie

Time 1h

Yield 1 pie

Number Of Ingredients 7

1 1/2 cups sugar
1/2 cup butter
1 cup crushed pineapple
3 tablespoons flour
1 teaspoon vanilla
2 eggs
1 unbaked pie shell

Steps:

  • Beat together all ingredients.
  • Pour into unbaked pie shell and bake 50 minutes in 350 degree oven or until it sets and is brown.

Nutrition Facts : Calories 3274.5, Fat 161.8, SaturatedFat 76.4, Cholesterol 616, Sodium 1893.8, Carbohydrate 440.3, Fiber 9.2, Sugar 336.7, Protein 28.1

PINEAPPLE PIE II



Pineapple Pie II image

This uses crushed pineapple, and is much better than the pudding based pies.

Provided by Andrea McKay

Categories     Desserts     Pies     No-Bake Pie Recipes

Yield 8

Number Of Ingredients 5

1 (14 ounce) can sweetened condensed milk
½ cup lemon juice
1 (20 ounce) can crushed pineapple, drained
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust

Steps:

  • Combine sweetened condensed milk and lemon juice. Stir well. Fold in pineapple and whipped topping. Spoon mix into crust. Chill before serving.

Nutrition Facts : Calories 439.7 calories, Carbohydrate 64.9 g, Cholesterol 16.7 mg, Fat 18.8 g, Fiber 1.1 g, Protein 5.8 g, SaturatedFat 10.3 g, Sodium 240.7 mg, Sugar 55 g

PINEAPPLE MERINGUE PIE



Pineapple Meringue Pie image

This was my mother's favorite pie. My grandmother was sure to make one each time we went to visit her. Refrigerate any leftovers.

Provided by Albert Butchino

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Pineapple Pie

Time 4h50m

Yield 8

Number Of Ingredients 9

1 cup white sugar
2 tablespoons cornstarch
⅛ teaspoon salt
1 (20 ounce) can crushed pineapple, undrained
3 eggs, separated, divided
1 tablespoon lemon juice
¼ teaspoon cream of tartar
6 tablespoons white sugar
1 (9 inch) baked pastry shell

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine 1 cup sugar, cornstarch, and salt in a large saucepan. Stir in pineapple and juice until blended. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from heat.
  • Place egg yolks in a bowl and gradually stir in 1 cup of hot filling. Add to the mixture in the saucepan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat. Stir in lemon juice and keep warm.
  • Beat egg whites and cream of tartar for meringue in a bowl until soft peaks form. Beat in remaining 6 tablespoons sugar gradually, 1 tablespoon at a time, on high speed, until stiff peaks form.
  • Pour hot filling into the pastry shell. Spread meringue over the filling, sealing edges to crust.
  • Bake in the preheated oven until meringue is golden brown, about 15 minutes. Cool on a wire rack for 1 hour; then refrigerate for at least 3 hours before cutting.

Nutrition Facts : Calories 328.8 calories, Carbohydrate 58.2 g, Cholesterol 69.8 mg, Fat 9.7 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 2.5 g, Sodium 185.5 mg, Sugar 44.7 g

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