STRAWBERRY PINEAPPLE PIE
Treat your loved ones to a spring fruit pie. This luscious dessert has a pretty pink filling and a fluffy whipped cream topping. -Irene Caron, Loudon, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place pineapple and strawberries in a food processor; cover and process until smooth. Transfer to a saucepan. Stir in the tapioca, egg yolks and 3/4 cup sugar; let stand for 5 minutes., Cook and stir over medium heat until mixture comes to a full boil. Remove from the heat; stir in 1/2 teaspoon extract and food coloring if desired. Pour into pastry shell; refrigerate for 1 hour., In a small bowl, beat cream until it begins to thicken. Add remaining sugar and extract; beat until stiff peaks form. Spread over top of pie. Refrigerate for at least 4 hours or until set.
Nutrition Facts : Calories 663 calories, Fat 20g fat (10g saturated fat), Cholesterol 97mg cholesterol, Sodium 118mg sodium, Carbohydrate 127g carbohydrate (102g sugars, Fiber 7g fiber), Protein 4g protein.
GRANDMA'S STRAWBERRY-RHUBARB PIE
Bake Grandma's Strawberry-Rhubarb Pie recipe from Food Network. This buttery homemade crust and tangy-sweet filling is the ultimate taste of home.
Provided by Food Network
Categories dessert
Time 1h20m
Yield 1 pie
Number Of Ingredients 21
Steps:
- Crust Preparation:
- Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
- Preheat oven to 425 degrees F.
- Filling Preparation:
- Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.
PINEAPPLE-RHUBARB PIE
This pie has a wonderful flavor and is unlike those on the site, it does not contain tapioca. It is an old recipe and is easily made. Using young rhubarb makes this recipe unbeatable in taste and texture. I am frequently asked for this recipe.
Provided by Peggi Warthman
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Press one of the pie crusts into the bottom and up the sides of a 9 inch pie plate. Refrigerate the other crust until needed.
- In a medium bowl, stir together the sugar, flour, orange zest and salt. Combine the rhubarb and pineapple; stir into the dry ingredients until evenly blended. Pour into the prepared pie crust. Place the remaining crust on top and crimp the edges to seal in the filling. Cut a few holes in the top pastry to vent steam.
- Bake in the preheated oven until the crust is golden brown and rhubarb is tender when pierced with a fork, 45 to 50 minutes.
Nutrition Facts : Calories 447.4 calories, Carbohydrate 66.3 g, Cholesterol 7.6 mg, Fat 19.2 g, Fiber 3 g, Protein 4.1 g, SaturatedFat 5.9 g, Sodium 312.1 mg, Sugar 38.2 g
LIGHT STRAWBERRY PIE
People rave about this luscious strawberry pie. Best of all, it's a low-sugar sensation that you won't feel guilty eating. -Lou Wright, Rockford, Illinois
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Drain pineapple, reserving juice in a 2-cup measuring cup. Set pineapple aside. Add enough water to juice to measure 1-1/2 cups; transfer to a saucepan. Whisk in the pudding mix and gelatin until combined. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in pineapple. Remove from the heat; cool for 10 minutes. , Add the strawberries; toss gently to coat. Pour into crust. Refrigerate until set, about 3 hours. Garnish each piece with 1 tablespoon whipped topping. Refrigerate leftovers.
Nutrition Facts : Calories 159 calories, Fat 4g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 172mg sodium, Carbohydrate 29g carbohydrate (14g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
STRAWBERRY PINEAPPLE CREAM PIE
Make and share this Strawberry Pineapple Cream Pie recipe from Food.com.
Provided by andypandy
Categories Pie
Time 2h20m
Yield 1 9 inch pie, 6 serving(s)
Number Of Ingredients 11
Steps:
- Prebake your pie crust and have cooled.
- In a saucepot place the whole milk, and vanilla pudding mix (not instant), and cook until thick , following package directions.
- Cool slightly without stirring.
- Add well drained crushed pineapple.
- Add in vanilla.
- Whip the heavy cream until stiff, and fold in the cooled pudding mixture.
- Spread into the cooled pie shell.
- Chill until set.
- In a saucepot place the 1/2 cup berries and water.
- Cook about two minutes, then remove and sieve.
- Place back into saucepot.
- Combine the sugar and cornstarch with the juices or puree in the saucepot.
- Over low heat, stirring until thick and clear.
- Add food colouring if desired to make a nice red.
- Remove from heat.
- Slice the 2 1/2 cups berries in half.
- Place in a nice circular pattern berries cut side up onto the chilled pie.
- Spoon the glaze over all the berries to glaze fruit.
- Chill now for several hours.
- Serve with additional whipped heavy cream.
STRAWBERRY PINEAPPLE PIE
Number Of Ingredients 8
Steps:
- Dissolve jello gelatin in water. Pour 1/2 cup dissolved gelatin over strawberries. Mix remaining gelatin with pineapple. Chill. In refrigerator tray chill evaporated milk until icy whip until very stiff. Fold into pineapple mixture. Spoon into crumb crust shell. Spoon in sliced strawberries. Top with fresh strawberries. Chill until firm.
Nutrition Facts : Nutritional Facts Serves
STRAWBERRY DONUT MINI MUFFINS
If you like strawberries and donuts, then this recipe is for you! These easy-to-make mini muffins are a great anytime treat!
Provided by Kim
Categories Muffins
Time 40m
Yield 36
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 mini muffin pans.
- Mix together flour, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl until combined. Add buttermilk, melted butter, egg, and vanilla extract; mix until only just combined. Fold in strawberries. Divide batter between the mini muffin pans, filling each cup 3/4 full.
- Place muffin pans into the preheated oven and bake until tops of muffins spring back lightly when touched, 12 to 14 minutes. Allow muffins to cool in the pans for 5 minutes, before removing to a wire rack.
- While muffins are baking, place 1/4 cup butter into a shallow microwave-safe bowl and microwave until melted, about 30 seconds. Place 1/2 cup sugar in a separate shallow bowl.
- When mini muffins are cool enough to handle, dip the tops into the melted butter and then into the sugar to coat. Serve warm, or allow to cool completely before serving.
Nutrition Facts : Calories 76 calories, Carbohydrate 11.6 g, Cholesterol 12.2 mg, Fat 2.8 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 1.7 g, Sodium 78.7 mg
TROPICAL STRAWBERRY CREAM PIE
Studded with pineapples and topped with fresh strawberries, this cream pie is a welcome sight no matter the latitude.
Provided by My Food and Family
Categories Recipes
Time 4h20m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Crush 26 wafers; mix with butter until blended. Press onto bottom of 9-inch pie plate. Stand remaining wafers around edge of pie plate.
- Beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in 1 cup COOL WHIP and pineapple; spread over crust.
- Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice; stir until melted. Stir in strawberries. Refrigerate 5 min. or until slightly thickened; spoon over cream cheese layer. Refrigerate 4 hours or until firm. Top with remaining COOL WHIP.
Nutrition Facts : Calories 360, Fat 21 g, SaturatedFat 13 g, TransFat 0.5 g, Cholesterol 45 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
FRESH PINEAPPLE PIE
We're all familiar with fresh strawberry pies cloaked in a glace topping. In this pie, it's fresh pineapple tidbits that are cloaked in a luscious glaze. In other words this pie is a kissing cousin to the strawberry glace pie. The recipe was printed in the Jacksonville, Florida, newspaper by food editor Joel Crea who said that this was one of the best-received recipes the newspaper has printed. Included is a wonderful nut crust which you can use in a number of other pie recipes which call for an ordinary graham cracker crust. I haven't tried this yet, but wanted to share it for those of you who would like something different for your summer menus.
Provided by Lorraine of AZ
Categories Pie
Time 1h3m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Twist crown from pineapple. Cut pineapple into quarters. Remove fruit from shell. Core and cut pineapple into bite-size chunks.
- Combine sugar, cornstarch, lemon peel, and nutmeg in a large saucepan. Stir in water and food coloring. Cook, stirring constantly, until sauce is clear and thickened. Remove from heat. Add pineapple chunks. Cool.
- Preheat oven to 325°F While filling is cooling, prepare the nut crust. Grind walnuts; spread in shallow pan. Bake in oven 10-15 minutes or until just roasted, turning occasionally to roast evenly. Advance heat to 400 degrees.
- Add vanilla wafers, a few at a time to blender and blend to make enough crumbs to measure 3/4 cup. Combine measured walnuts, crumbs, sugar and melted butter. Press into bottom and up sides of a 10-inch pie plate. Bake in oven 8 minutes. Cool.
- Spoon filling into cooled crust. Pour sauce evenly over fruit. Cover and chill overnight.
Nutrition Facts : Calories 298.5, Fat 15.8, SaturatedFat 6, Cholesterol 19.1, Sodium 118, Carbohydrate 39.4, Fiber 1.8, Sugar 19.7, Protein 2.3
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