Pineapple Chess Pie Recipes

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JIM'S PINEAPPLE CHEESE PIE



Jim's Pineapple Cheese Pie image

This no-bake pie tastes like a pineapple cheese cake. You can use any ready-to-serve pie crust in this recipe.

Provided by James R. Bray Sr.

Categories     Desserts     Pies     No-Bake Pie Recipes

Yield 8

Number Of Ingredients 5

1 (9 inch) pie crust, baked
1 (20 ounce) can crushed pineapple with juice
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package pineapple Jell-O®
1 (12 ounce) container whipped cream cheese

Steps:

  • Drain juice from pineapple. Set the fruit aside. Dissolve the gelatin in the pineapple juice, and microwave for 1 minute.
  • Mix whipped topping and cream cheese until smooth. Mix pineapple into creamed cheese mixture. Stir in gelatin, and mix thoroughly. Pour into pie shell, and refrigerate for 4 to 5 hours.

Nutrition Facts : Calories 408.4 calories, Carbohydrate 45.4 g, Cholesterol 40 mg, Fat 24.3 g, Fiber 0.7 g, Protein 5.2 g, SaturatedFat 14.8 g, Sodium 366 mg, Sugar 37.4 g

PINEAPPLE CHESS PIE



Pineapple Chess Pie image

This is an easy pie that is perfect for any event or gathering. It's delicious and easy to prepare.

Provided by The Southern Lady Cooks

Categories     Pie

Time 50m

Number Of Ingredients 9

1 deep dish pie shell
1/2 cup or 8 tablespoons or 1 stick butter or margarine (melted)
1 1/2 cups white granulated sugar
1 tablespoon cornmeal
4 eggs
1 teaspoon vanilla extract
1 cup coconut (Optional)
1 8 ounce can crushed pineapple in syrup (undrained)
1 tablespoon all-purpose flour

Steps:

  • Melt butter and set aside. Beat together sugar, cornmeal, eggs and vanilla extract. Stir in butter, pineapple, coconut and flour.
  • Pour into pie crust, bake in preheated 400 degree oven for 40 minutes or until knife inserted in center comes out clean. Let cool and Enjoy!

PINEAPPLE COCONUT CHESS PIE



Pineapple Coconut Chess Pie image

A delicious chess pie with the tropical flavors of pineapple and coconut.

Provided by Krystina

Categories     Desserts     Pies     Vintage Pie Recipes     Chess Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 10

1 ½ cups white sugar
3 tablespoons cornmeal
2 tablespoons all-purpose flour
¼ teaspoon salt
4 eggs, lightly beaten
1 teaspoon vanilla extract
¼ cup butter, melted
1 (3.5 ounce) package flaked coconut
1 (15 ounce) can crushed pineapple, drained
1 (9 inch) unbaked pie crust

Steps:

  • Preheat oven to 350 degrees F (175 degrees C.)
  • In a large bowl, combine sugar, cornmeal, flour and salt. Blend in eggs and vanilla. Stir in butter, coconut and pineapple. Pour filling into pie shell.
  • Bake in the preheated oven for 60 minutes, or until filling is set. Cover with aluminum foil after 40 minutes. Cool on a wire rack.

Nutrition Facts : Calories 471.5 calories, Carbohydrate 68.7 g, Cholesterol 108.3 mg, Fat 20.4 g, Fiber 3 g, Protein 5.8 g, SaturatedFat 10.6 g, Sodium 312.4 mg, Sugar 51.4 g

CHESS PIE WITH BLACKENED PINEAPPLE SALSA AND CARAMEL SAUCE



Chess Pie with Blackened Pineapple Salsa and Caramel Sauce image

Provided by Edward Lee

Categories     Milk/Cream     Rum     Egg     Dessert     Bake     Yogurt     Pineapple     Chill     Pan-Fry     Buttermilk     Gourmet     Vegetarian     Pescatarian     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 31

For pastry dough:
1 1/2 cups all-purpose flour
3 tablespoons granulated sugar
3/4 teaspoon salt
3 1/2 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons cold vegetable shortening (trans-fat-free)
4 to 5 tablespoons ice water
For pineapple salsa:
3 tablespoons peanut or vegetable oil, divided
1 pineapple (preferably labeled "extra sweet"), peeled and sliced crosswise into 1/2-inch-thick rounds
1 tablespoon grated lime zest
1/4 cup fresh lime juice
1 tablespoon dark rum
3 tablespoons packed light brown sugar
For caramel sauce:
1 cup granulated sugar
1/4 cup water
2 tablespoons unsalted butter, softened
1/2 cup heavy cream at room temperature
1 1/2 tablespoons plain Greek-style yogurt at room temperature
For filling:
4 whole large eggs
2 large egg yolks
1 1/2 cups granulated sugar
3 tablespoons unsalted butter, melted
2 1/2 tablespoons cornmeal
1/2 cup well-shaken buttermilk
1 /2 teaspoon kosher salt
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon grated nutmeg
Equipment: a 9-inch round tart pan (1 inch deep) with removable bottom; pie weights or dried beans

Steps:

  • Make dough:
  • Stir together flour, sugar, and salt in a large bowl (or pulse in a food processor). Add butter and shortening and blend with your fingertips or a pastry blender (or pulse) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 4 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
  • Squeeze a small handful: If dough doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated. (Do not overwork dough or pastry will be tough.)
  • Turn out dough onto a work surface and form into a ball, then flatten into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 1/2 hours.
  • Make salsa while dough chills:
  • Heat 2 tablespoons oil in a 12-inch heavy skillet over high heat until it shimmers. Sear pineapple in 2 batches, turning once, until well blackened, about 6 minutes per batch, adding remaining tablespoon oil between batches. Transfer to paper towels to drain and cool briefly, then cut pineapple into 1/4-inch pieces, discarding core.
  • Whisk together lime zest, lime juice, rum, and brown sugar in a medium bowl. Stir in pineapple and chill until ready to use.
  • Make caramel sauce:
  • Bring sugar and water to a boil in a 10-inch heavy skillet, stirring until sugar has dissolved, then wash down any sugar crystals from side of skillet with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally, until dark amber, 7 to 8 minutes. Cool 2 minutes, then whisk in butter, cream, and yogurt. Transfer to a bowl and chill.
  • Make tart shell:
  • Preheat oven to 375°F with rack in middle.
  • Roll out dough on a lightly floured surface with a lightly floured rolling pin into an 11-inch round (about 1/8 inch thick), then fit into tart pan. Trim excess dough flush with rim, then press side to make dough come up slightly above rim. Lightly prick bottom all over with a fork, then chill 30 minutes.
  • Line tart shell with foil and fill with pie weights. Bake on a baking sheet until side is set and edge is pale golden, about 15 minutes. Carefully remove foil and weights and continue to bake until pale golden all over, about 25 minutes more, loosely covering edges with foil if they get too dark. Cool shell in tart pan 15 minutes.
  • Make filling and bake pie:
  • Reduce oven temperature to 350°F.
  • Whisk together eggs, yolks, and sugar in a large bowl, then whisk in remaining ingredients. Transfer filling to tart shell and bake until a light crust forms on top and filling is set 3 inches from edge but center is still wobbly, 45 to 50 minutes (filling will be slightly puffed and will continue to set as it cools).
  • Serve slightly warm or at room temperature, topped with pineapple salsa and drizzled with caramel sauce.

PINEAPPLE CHEESE PIE



Pineapple Cheese Pie image

I cut this recipe out of a magazine over 40 years ago when I was a new cook and wanted recipes that were quick and easy. It is always a hit with guests and other than the whipping cream, I can keep most of the ingredients on hand.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 4 servings.

Number Of Ingredients 8

2/3 cup graham cracker crumbs
4-1/2 teaspoons sugar
3 tablespoons butter, melted
FILLING:
4 ounces cream cheese, softened
2 tablespoons sugar
1/2 cup heavy whipping cream, whipped
1 can (8 ounces) unsweetened crushed pineapple, well drained

Steps:

  • Combine the graham cracker crumbs, sugar and butter; press onto the bottom and up the sides of an ungreased 7-in. pie pan. Refrigerate while preparing filling., In a small bowl, beat cream cheese and sugar until smooth. Fold in whipped cream and pineapple. Spoon into crust. Refrigerate for at least 3 hours or until firm.

Nutrition Facts : Calories 361 calories, Fat 25g fat (15g saturated fat), Cholesterol 74mg cholesterol, Sodium 235mg sodium, Carbohydrate 32g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.

PINEAPPLE CHESS PIE



Pineapple Chess Pie image

I like this recipe because it reminds me of my youth. My Aunt Abbie made this often for family dinners.

Provided by Julie in TX

Categories     Pie

Time 1h10m

Yield 2 pies, 16 serving(s)

Number Of Ingredients 6

3 cups granulated sugar
3 tablespoons flour
3/4 cup melted butter
6 eggs
1 (20 ounce) can chrushed pineapple, drained
2 unbaked pie shells

Steps:

  • Separate eggs.
  • Combine sugar, flour and melted butter.
  • Beat egg yolks.
  • Add to sugar mixture, mixing with an electric mixer until well-mixed.
  • Add drained pineapple and mix well.
  • Beat egg whites until they form stiff peaks and fold into the mixture above.
  • Pour into unbaked pie shells and bake at 300 degrees for 45-50 minutes.

Nutrition Facts : Calories 385.7, Fat 18, SaturatedFat 7.9, Cholesterol 102.2, Sodium 204.8, Carbohydrate 53.7, Fiber 1.4, Sugar 41.1, Protein 4.2

PINEAPPLE CHESS PIE



Pineapple Chess Pie image

Provided by My Food and Family

Categories     Recipes

Time 45m

Number Of Ingredients 8

2 cups sugar
1/2 cup butter, softened
4 eggs
3 tablespoons all-purpose flour
1 can (8 oz.) crushed pineapple, drained
1 teaspoon vanilla extract
1 teaspoon orange extract
2 (9") unbaked pie shell

Steps:

  • Preheat oven to 350 degrees F. Combine sugar and butter, and blend well. Add eggs and flour. Stir in pineapple, then vanilla and orange extracts.
  • Pour mixture into pie shell.
  • Bake for 45 minutes or until a knife inserted halfway between pie's center and edge comes out clean. Cool thoroughly before serving.

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

PINEAPPLE COCONUT CHESS PIE



Pineapple Coconut Chess Pie image

Quick and easy pie! This is really delicious, and looks great. You can make your own piecrust, or use a refrigerated one. It is up to you.

Provided by breezermom

Categories     Pie

Time 1h10m

Yield 1 9" pie

Number Of Ingredients 10

1 1/2 cups sugar
3 tablespoons cornmeal
2 tablespoons all-purpose flour
1/4 teaspoon salt
4 large eggs, lightly beaten
1 teaspoon vanilla extract
1/4 cup butter or 1/4 cup margarine, melted
1 (3 1/2 ounce) can coconut
1 (15 1/4 ounce) can crushed pineapple, drained well
1 unbaked 9-inch pie shell

Steps:

  • Combine first 4 ingredients in a large bowl. Add eggs and vanilla, stirring until blended.
  • Stir in butter, coconut, and pineapple. Pour into unbaked pastry shell.
  • Bake at 350 degrees for 1 hour or until set, covering with aluminum foil after 40 minutes.
  • Cool on a wire rack.

Nutrition Facts : Calories 3874.3, Fat 193.5, SaturatedFat 107.8, Cholesterol 968, Sodium 2213.6, Carbohydrate 507.9, Fiber 24.8, Sugar 372.1, Protein 49.2

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