Creamy Pineapple Pie With Blueberry Sauce Recipes

CREAMY PINEAPPLE PIE

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.

GRANDMA T'S PINEAPPLE CREAM PIE

Steps:

• Whisk sugar, flour, and salt together in a saucepan over medium heat. Add milk and cook, whisking constantly, until mixture thickens and begins to bubble, 3 to 5 minutes. Remove from heat.
• Stir pineapple, egg yolks, and butter into milk mixture. Return to heat and cook over medium heat until mixture begins to bubble, 3 to 5 minutes. Continue cooking, stirring constantly, until hot and thick, about 2 minutes more. Pour mixture into prepared pie crust. Refrigerate until chilled, at least 3 hours.

PINEAPPLE BLUEBERRY CHESS PIE

Steps:

• 1. Preheat oven to 325. Mix sugar, salt, and flour; set aside.
• 2. Beat eggs until foamy.
• 3. Gently fold into dry ingredients. Once mixed, add melted butter, and the whole can of pineapple.
• 4. Fold in lemon zest and blueberries.
• 5. Fill pie crust and bake for 40 - 50 minutes until set... it will be a bit jiggly on the top. For those not familiar with "Chess Pie" this is a custard type pie in texture, creamy and smooth. I hear that chess pie should have cornmeal in it, I am no expert, LOL.
• 6. Chill for at least 2-3 hours before serving. I hope you enjoy :)

BLUEBERRY PINEAPPLE CREAM (NO BAKE)

Steps:

• Preheat oven to 350°.
• Toast corn flakes in a 13X9" pan for 8-10 minutes. Be careful not to burn, not all ovens bake the exact same.
• Combine butter and sugar.
• Pour over cereal;stir until evenly coated.
• Press in the 13X9" pan. Refrigerate for 30 minutes.
• In medium saucepan, stir marshmallows and the reserved pineapple juice.
• over low heat until melted. Cool for 10 minutes.
• In large mixing bowl, beat cream cheese until smooth.
• Add marshmallow mixture; beat well.
• Fold in the pineapple and whipped topping; spread half over crust.
• Cover with pie filling, and chill for 30 minute.
• Fold in the pineapple and Cool Whip.
• Pour half of this mixture over the base.
• Spoon blueberry pie filling over the top. Freeze for 2 hours.
• Refrigerate remaining cheese mixture. After 2 hours, spread the cheese mixture over the blueberries.
• Refrigerate.

AUNT TOOTIE'S PINEAPPLE PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Stir together 1/3 cup of sugar and cornstarch in a small saucepan. Stir in the crushed pineapple with the juice, then bring to a simmer over medium heat. Cook and stir until the mixture has thickened and turned clear. Remove from the heat and allow to cool.
• While the pineapple mixture is cooling, place the milk, vanilla extract, cream cheese, 1/2 cup sugar, and salt into a blender. Pulse until the mixture is combined, then add an egg and pulse until smooth. Add the remaining egg, and pulse again until the mixture is smooth. Pour into the pie shell and smooth the top. Carefully pour the pineapple mixture over the pie until evenly covered, then sprinkle with a pinch of nutmeg.
• Bake in the preheated oven for 10 minutes, then reduce the heat to 325 degrees F (165 degrees C), and continue baking until a knife inserted into the center comes out clean, about 40 minutes more. Cool to room temperature, then refrigerate for several hours before serving cold.

BLUEBERRY-PINEAPPLE PINA COLADA PIE

Steps:

• Roll out and fit pastry into a 9-inch pie pan; sculpt the edge into an upstanding ridge; place in freezer for 15 minutes.
• Preheat oven to 400°.
• In a bowl, combine the blueberries, pineapple, and pina colada concentrate in a large bowl.
• In a small bowl, mix the sugar and cornstarch together in a small bowl, then stir the mixture into the fruit.
• Stir in the rum, coconut extract, and salt; scrape the filling into the chilled pie shell; smooth the top with a spoon.
• Place the pie on the center oven rack and bake for 30 minutes.
• Meanwhile, make coconut crumb topping: add flour, coconut, sugar, and salt to a food processor; pulse briefly to mix.
• Scatter the butter over the top and pulse until the mixture starts to form gravelly crumbs.
• Dump the crumbs into a large bowl and rub between your fingers to form large, buttery crumbs; refrigerate until ready to use.
• Remove pie from oven and decrease temperature to 375°; carefully dump the crumbs in the center of the pie, spreading them evenly over the surface; tamp them down lightly.
• Return pie to oven, rotate 180°; slide a large foil lined baking sheet onto the rack below to catch any spills.
• Continue baking about 30 minutes until juices bubble thickly around the edge.
• If top starts to get too brown, cover loosely with foil for the last 15 minutes.
• Transfer pie to a wire rack; let cool for at least 1 hour before serving.