Pineapple Pie Filling Recipes

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PINEAPPLE PIE



Pineapple Pie image

Pineapple pie is sold in my hometown of Tampico. It always brings back sweet memories. You can use store-bought pie crust or use your favorite recipe to make it. The tradition of drinking coffee with a piece of sweet bread is deeply rooted in our Mexican culture. Try our Pineapple Pie Recipe today!

Provided by Mely Martínez

Categories     Desserts

Time 1h30m

Number Of Ingredients 12

2½ cups of flour (300 grams)
1/3 cup of white sugar (68 grams)
A pinch of salt
1½ sticks of cold butter (170 grams) (cut into small cubes)
3 large eggs
About 1 or 2 tablespoons of cold milk (if needed, to knead the dough.)
1 beaten egg yolk (to varnish the pie crust before baking)
5 cups of fresh pineapple (about 800 grams) (cut into cubes (about 1 large pineapple))
5 tablespoons of cornstarch ( 50 grams)
1 cup of water ( 250 ml)
1 cinnamon stick (about 2½ inches long)
1 cup of sugar * (200 grams)

Steps:

  • Combine the flour, sugar, and salt in a large bowl. Add the butter to the flour mixture. With the help of a fork, mix until the texture resembles coarse cornmeal, then add the eggs one by one and continue mixing with the fork or a pastry cutter.
  • Place the dough on a work surface (that is lightly dusted with flour) where you can knead it with your hands. If the dough is very dry, add the two tablespoons of cold milk little by little.
  • Divide the dough into two pieces, then press down on them to form two disks. Cover them with plastic wrap and place in the refrigerator for at least a half hour. Remove from the fridge when you're ready to bake, and the filling is completely cold.
  • To roll the dough, use a rolling pin to flatten each disk on a floured surface. Flatten each piece out to form a circle about 12 inches in diameter and 1/8 of an inch thick. Line your pie dish with the first one and use the other to cover the pie after you've added the filling.
  • Place the pineapple (chopped into large cubes), sugar, and cinnamon stick in a large pot. Turn the heat to low.
  • In a small bowl, mix the cornstarch with the cup of water until it has completely dissolved, then pour this mixture into the pot with the pineapples and stir.
  • Keep cooking the pineapple mixture for about 10 more minutes, after which it will begin to thicken, like if you were making a gruel. Once it thickens and changes into a more transparent color, keep cooking for 5 more minutes, then remove it from the heat and allow to cool and discard cinnamon stick. The filling needs to be completely cool when added to the pie crust.
  • Line the pie dish with the first disk of dough and pour the pineapple filling over it. Put the other disk of dough over the filling and cut a small vent on the top. Trim the excess dough from the edge of the pie and press down on it to form a seal between the top and bottom halves. Crimp the edge of the dough with your fingers, then brush the top surface of the pie with the beaten egg yolk.
  • Bake the pie in a preheated oven at 350ºF for 50 to 60 minutes. When the pie is ready, it will have a golden crust and the filling will be bubbling.

Nutrition Facts : ServingSize 1 eight of the pie, Calories 377 kcal, Carbohydrate 82 g, Protein 7 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 87 mg, Sodium 32 mg, Fiber 3 g, Sugar 44 g

PINEAPPLE PIE



Pineapple Pie image

Make and share this Pineapple Pie recipe from Food.com.

Provided by Grandpa and Grandma

Categories     Pie

Time 1h5m

Yield 1 Pie, 8 serving(s)

Number Of Ingredients 5

2 (20 ounce) cans crushed pineapple in syrup
1/4 cup cornstarch
1/3 cup granulated sugar
1 tablespoon butter
1 pastry for a double-crust 9-inch pie

Steps:

  • In a heavy saucepan mix together the pineapple, undrained and the sugar and cornstarch.
  • Bring to a boil over medium heat.
  • Boil for 2 minutes, stirring constantly.
  • Add the butter, stir until melted.
  • Remove from heat, cool to room temperature while oven is preheating to 425°F and prepare the pie crust in a 9-inch pan.
  • Put the cooled filling into the prepared pie crust.
  • Cover with top crust, seal the edges and cut a couple vents in the top crust.
  • Place in oven.
  • Bake at 425°F for 35 minutes.

PINEAPPLE PIE III



Pineapple Pie III image

This is a double-crusted pineapple pie. Mix a teaspoon of lemon zest into the pastry for an unforgettable crust.

Provided by BUCHKO

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Pineapple Pie

Yield 8

Number Of Ingredients 7

1 recipe pastry for a 9 inch double crust pie
¾ cup white sugar
3 tablespoons cornstarch
1 (20 ounce) can crushed pineapple with juice
1 tablespoon lemon juice
2 tablespoons milk
1 tablespoon white sugar

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.

Nutrition Facts : Calories 361.9 calories, Carbohydrate 54.9 g, Cholesterol 0.3 mg, Fat 15.1 g, Fiber 2.2 g, Protein 3.2 g, SaturatedFat 3.8 g, Sodium 236.3 mg, Sugar 30.7 g

PINEAPPLE PIE RECIPE



Pineapple Pie Recipe image

This sweet homemade pineapple pie is one of the easiest desserts you will ever make.

Provided by Chocolate Covered Katie

Categories     Dessert

Time 35m

Number Of Ingredients 7

20 oz canned pineapple, or 2 1/4 cup
1/2 cup sugar, unrefined or erythritol if desired
1/4 tsp salt
4 tbsp cornstarch
optional 1/2 cup shredded coconut
optional 8 oz cream cheese
9 inch pie crust of choice

Steps:

  • Preheat oven to 350 F. (There's a no-bake version listed earlier in the post if you prefer.) Stir all pie filling ingredients together, then smooth into the crust. Bake on the center rack 35 minutes. Let cool before slicing.View Nutrition Facts

Nutrition Facts : Calories 126 kcal, ServingSize 1 serving

PINEAPPLE FILLING



Pineapple Filling image

Pineapple filling used for cakes and desserts.

Provided by Traci Poole

Categories     Desserts     Fillings     Fruit Fillings

Time 40m

Yield 16

Number Of Ingredients 7

½ cup white sugar
4 tablespoons all-purpose flour
⅛ teaspoon salt
1 egg
1 cup diced fresh pineapple
¾ cup pineapple juice
1 tablespoon butter

Steps:

  • In the top of a double boiler over simmering water, combine sugar, flour and salt. Stir in egg, pineapple and pineapple juice. Cook, stirring frequently, until mixture has thickened. Stir in butter. Remove from heat and allow to cool.

Nutrition Facts : Calories 53.5 calories, Carbohydrate 10.6 g, Cholesterol 13.5 mg, Fat 1.1 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 0.6 g, Sodium 28 mg, Sugar 8.5 g

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

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.

CONTEST-WINNING GLAZED PINEAPPLE PIE



Contest-Winning Glazed Pineapple Pie image

Just for fun, I enter my favorite pie recipes in area contests and fairs. This one is a guaranteed winner. It's so pretty with a golden crust and drizzles of glaze. Plus, the coconut adds a tropical accent to the tangy pineapple inside.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6-8 servings.

Number Of Ingredients 11

1 can (20 ounces) crushed pineapple
Pastry for double-crust pie (9 inches)
3/4 cup sweetened shredded coconut
1 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1 tablespoon lemon juice
1 tablespoon butter, melted
GLAZE:
1/2 cup confectioners' sugar
1/4 teaspoon rum or vanilla extract

Steps:

  • Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or refrigerate for another use); set pineapple aside. Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Sprinkle with coconut., In a small bowl, combine the sugar, flour, salt, lemon juice, butter and pineapple. Spread over coconut. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut sits in pastry. Add decorative cutouts if desired., Cover edges loosely with foil. Bake at 400° for 30 minutes. Remove foil; bake 5-10 minutes longer or until crust is golden brown and filling is bubbly., In a small bowl, combine the confectioners' sugar, extract and enough of the reserved pineapple juice to achieve glaze consistency. Drizzle over warm pie. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 480 calories, Fat 19g fat (10g saturated fat), Cholesterol 14mg cholesterol, Sodium 312mg sodium, Carbohydrate 77g carbohydrate (45g sugars, Fiber 1g fiber), Protein 3g protein.

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