PINEAPPLE PECAN PIE
A local radio station sponsored a contest that required recipes with three different products from the dairy case. I entered this recipe and won a prize!
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, beat the cream cheese, 1/2 cup sugar and salt until smooth. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla; set aside. , In a small saucepan, combine cornstarch and remaining sugar. Stir in pineapple; bring to a boil, stirring constantly. Boil for 2 minutes. Pour into pastry shell; spoon cream cheese mixture over top. Sprinkle with pecans. , Bake at 400° for 10 minutes. Reduce heat to 325°; bake 45-50 minutes more or until center is set. Cool completely; chill before serving.
Nutrition Facts : Calories 391 calories, Fat 21g fat (10g saturated fat), Cholesterol 91mg cholesterol, Sodium 355mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 1g fiber), Protein 6g protein.
PINEAPPLE, PECAN AND COCONUT-RUM TAMALES
Provided by Food Network Kitchen
Time 2h40m
Yield 18 tamales
Number Of Ingredients 14
Steps:
- Soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, 1 hour.
- Meanwhile, make the dough: Mix the masa harina and 1 teaspoon salt in the bowl of a stand mixer. Add 10 tablespoons butter and 3/4 cup warm water and mix with the paddle attachment until combined. Add the granulated sugar, 1/4 cup brown sugar, the almond and vanilla extracts and ground cinnamon; mix until combined, about 1 more minute. Cover and refrigerate.
- Make the filling: Simmer 1/2 cup water and the cinnamon stick in a saucepan until slightly reduced, about 10 minutes. Melt the remaining 4 tablespoons butter in a skillet over medium-high heat. Add the remaining 2 tablespoons brown sugar and cook, stirring to dissolve, about 1 minute. Add the pineapple, honey and cinnamon water, including the cinnamon stick; cook, stirring, until the mixture is almost dry, about 5 minutes.
- Remove the pan from the heat. Add the rum, then return to medium heat. Tilt the pan so the rum ignites (or hold a lit match near the sauce to ignite it). Cook until the pineapple is slightly caramelized, about 3 minutes. Stir in the pecans; set aside to cool.
- Drain the husks and pat dry. Tear each husk lengthwise into a 3 1/2-inch-wide piece. Tear some of the excess husks into 18 thin strips for ties; reserve the husk scraps. Lay the 3 1/2-inch-wide husks on a clean surface. Starting 1/2 inch from the wide end, spread 1 tablespoon of the dough down a husk, leaving a 1/2-inch border on the sides. Spoon 1 tablespoon of the pineapple filling down the center of the dough. Roll lengthwise into a tight cylinder. Fold up the narrow end; tie with a strip of corn husk to secure. Repeat with the remaining husks, dough and filling.
- Set a steamer basket in a large pot filled with 1 to 2 inches of water. Set a small bowl upside down in the basket, then arrange the tamales standing up in the steamer, folded-side down, leaning against the bowl. Cover with husk scraps, then lay a damp kitchen towel on top. Bring the water to a boil over medium-high heat, cover and steam until the tamales pull away from the husks, about 40 minutes. Remove from the steamer and let cool slightly before unwrapping.
CREAMY PINEAPPLE-PECAN DESSERT SQUARES
Enjoy this delicious creamy pineapple dessert with added nutty and crunchy flavor of pecans -perfect for a refreshing treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h30m
Yield 18
Number Of Ingredients 12
Steps:
- In large bowl, pour boiling water over gelatin; stir about 2 minutes or until gelatin is completely dissolved. Stir in pineapple juice. Refrigerate about 30 minutes or until mixture is syrupy and just beginning to thicken.
- Meanwhile, in 13x9-inch (3-quart) glass baking dish, toss cracker crumbs, 1/4 cup sugar, the coconut, pecans and melted butter until well mixed. Reserve 1/2 cup crumb mixture for topping. Press remaining mixture in bottom of dish.
- In medium bowl, beat cream cheese, sour cream and 1/4 cup sugar with electric mixer on medium speed until smooth; set aside.
- Beat gelatin mixture with electric mixer on low speed until foamy; beat on high speed until light and fluffy (mixture will look like beaten egg whites). Beat in cream cheese mixture just until mixed. Gently stir in pineapple (with juice). Pour into crust-lined dish; smooth top. Sprinkle reserved 1/2 cup crumb mixture over top. Refrigerate about 4 hours or until set. For 18 servings, cut into 6 rows by 3 rows.
Nutrition Facts : Calories 130, Carbohydrate 19 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 12 g, TransFat 0 g
PINEAPPLE PECAN CAKE
This cake comes out extremely moist and yummy and is a snap to whip up. It is especially good when topped with cream cheese frosting.
Provided by ZIPITY
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 45m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- Sift together the flour, sugar and baking soda. Stir in the eggs, pineapple and vanilla, mixing until blended. Fold in pecans. Pour batter into prepared pan.
- Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 301.6 calories, Carbohydrate 56.1 g, Cholesterol 31 mg, Fat 7.6 g, Fiber 1.7 g, Protein 4.2 g, SaturatedFat 0.9 g, Sodium 117.3 mg, Sugar 38.9 g
PINEAPPLE PECAN CAKE
"A friend told me that this is the best cake he's ever eaten," reports field editor Fern Eleson of Whitney, Nebraska.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the sugar, flour and baking soda. Combine eggs and pineapple; stir into dry ingredients just until moistened. Fold in nuts. , Transfer to a greased 13x9-in. baking pan. Bake at 350° for 32-38 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cake. Store in the refrigerator.
Nutrition Facts : Calories 386 calories, Fat 17g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 249mg sodium, Carbohydrate 57g carbohydrate (43g sugars, Fiber 1g fiber), Protein 4g protein.
HEAVENLY PINEAPPLE REFRIGERATOR PIE
This pie is super easy to make and so good. It is light and fluffy, the perfect addition to a summer BBQ.
Provided by Lacy S.
Categories Pie
Time 4h10m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 7
Steps:
- Combine cream cheese, Eagle Brand milk, and lemon juice and beat until smooth.
- Stir in pineapple and pecans and fold in cool whip.
- Divide mixture evenly between both pie crusts.
- Chill in refrigerator for 4 hours before serving.
PCP PIE
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat sugar, eggs, butter, cornmeal, flour, and vanilla extract together in a large bowl until smooth; add pineapple, pecans, and coconut and stir. Pour the filling into the prepared pie crust.
- Bake in preheated oven until the center of the pie is nearly set, 50 to 60 minutes.
Nutrition Facts : Calories 632.2 calories, Carbohydrate 79.8 g, Cholesterol 123.5 mg, Fat 33.9 g, Fiber 3.7 g, Protein 6.7 g, SaturatedFat 13.2 g, Sodium 260.8 mg, Sugar 64.3 g
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