Pineapple Blueberry Chess Pie Recipes

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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

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!

BLUEBERRY-BUTTERMILK CHESS PIE



Blueberry-Buttermilk Chess Pie image

Parbaking the crust of this blueberry pancake-flavored custard pie ensures the bottom will be crisp when it's done.

Provided by Nicole Rucker

Categories     Bon Appétit     Summer     Pie     Blueberry     Buttermilk     Egg     Cornmeal     Bake

Yield Serves 10

Number Of Ingredients 11

1 disk All-Purpose Pie Dough
1/2 cup all-purpose flour, plus more for surface
2 tablespoons fine-grind cornmeal
1/2 teaspoon kosher salt
1 cup sugar
1/2 cup plus 2 tablespoons unsalted butter, room temperature
2 teaspoons finely grated orange zest
1 vanilla bean, split lengthwise
4 large eggs, room temperature
1 1/4 cups buttermilk, room temperature
2 cups fresh (or frozen, thawed) blueberries

Steps:

  • Roll out pie dough on a lightly floured work surface to a 13" round about 1/8" thick. Transfer dough to a 9" pie dish and allow dough to slump down into dish, leaving about 2" overhang. Fold edges under and crimp all the way around, making sure dough extends to the outer edge of the lip of the pie dish (this will create a shelf for the dough to sit on, preventing it from sliding back into dish). Chill in freezer until dough is very cold, about 20 minutes.
  • Place a rack in middle of oven and preheat to 350°F. Line pie dough with parchment paper or heavy-duty foil, leaving a 1 1/2" overhang, and fill with pie weights or dried beans. Bake until crust is golden around the edge, 20-25 minutes. Remove from oven and lift out parchment and pie weights and bake until surface of crust looks dry and is golden, 10-15 minutes longer. Transfer to a wire rack and let cool.
  • Meanwhile, reduce oven temperature to 325°F. Whisk cornmeal, salt, and 1/2 cup flour in a small bowl. Combine sugar, butter, and orange zest in a large bowl and scrape in vanilla seeds; reserve pod for another use. Using an electric mixer on medium speed, beat until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each addition and occasionally scraping down sides and bottom of bowl. Beat until well blended. Reduce speed to low and add dry ingredients; beat just to combine. With motor running, gradually add buttermilk; beat just to combine (mixture may look broken, which is okay). Using a rubber spatula, gently fold in blueberries. Scrape filling into cooled pie crust just to fill to crust edge (you might have some left over). Bake pie until filling is puffed and golden and center wobbles slightly when jostled, 50-60 minutes. Transfer dish to a wire rack and let pie cool before slicing, at least 2 hours.
  • Do Ahead
  • Pie can be baked 1 day ahead. Store loosely covered at room temperature.

PINEAPPLE BLUEBERRY CHESS PIE



Pineapple Blueberry Chess Pie image

This cool and creamy chess pie tastes of summer. The sweet citrus pineapple and the tart blueberries is the perfect combination. There is a hint of lemon that mingles with all the flavors giving this pie a refreshing flavor. Simple to make, this pie is perfect for summer.

Provided by Bobbie Weiner

Categories     Pies

Number Of Ingredients 9

3/4 c sugar
3 1/2 Tbsp all-purpose flour
1 pinch salt
1 can(s) crushed or chunk pineapple (8 oz, I like crushed), drained
1 c fresh or frozen blueberries (drained if frozen)
4 Tbsp melted real butter
1 9 inch pie crust homemade or pre-made (I like Pillsbury roll out)
zest of 1/2 of a lemon
3 large eggs

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



Blueberry Pineapple Cream image

This is one of my family's favorite desserts. Because it's chilled before serving, it's really refreshing during hot weather. The smooth, creamy filling pairs nicely with the crisp graham cracker crust.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 16 servings.

Number Of Ingredients 9

1 cup graham cracker crumbs
1/3 cup sugar
1/3 cup butter, melted
1 can (8 ounces) crushed pineapple
30 large marshmallows
2 packages (8 ounces each) cream cheese, softened
1 carton (8 ounces) frozen whipped topping, thawed
1 can (21 ounces) blueberry pie filling
Additional graham cracker crumbs, optional

Steps:

  • In a bowl, combine the graham cracker crumbs, butter and sugar. Press into a 13x9-in. baking dish. Bake at 350° for 10 minutes. Cool completely. , Meanwhile, drain the pineapple juice into a saucepan; set pineapple aside. Add marshmallows to juice; cook and stir until melted. Remove from the heat and cool for 10 minutes. , In a large 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. Chill for 30 minutes. Top with the remaining cream cheese mixture. Sprinkle with additional graham cracker crumbs if desired. Chill for 30 minutes. Store in the refrigerator.

Nutrition Facts :

PINEAPPLE CHESS PIE



Pineapple Chess Pie image

I have no idea if this pie should be put in the icebox since I have never had any leftovers!!!

Provided by Victor Pierson

Categories     Desserts     Pies     Vintage Pie Recipes     Chess Pie Recipes

Time 2h

Yield 8

Number Of Ingredients 8

1 ½ cups white sugar
2 tablespoons cornmeal
4 eggs
4 tablespoons butter
¼ cup lemon juice
1 (8 ounce) can crushed pineapple in heavy syrup
⅓ cup milk, or as needed
1 recipe pastry for a 9 inch single crust pie

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Mix the white sugar, cornmeal, eggs, melted butter, lemon juice, and the undrained crushed pineapple mixed with enough milk to make 3/4 cup. Do not over beat. Pour filling into one 9-inch unbaked pie shell.
  • Bake pie at 425 degrees F (220 degrees C) for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until set and golden. This should take about 40 minutes. Serve pie at room temperature.

Nutrition Facts : Calories 381.5 calories, Carbohydrate 56.3 g, Cholesterol 109.1 mg, Fat 16 g, Fiber 1.2 g, Protein 5.2 g, SaturatedFat 6.4 g, Sodium 198 mg, Sugar 38.4 g

PINEAPPLE CHESS PIE



PINEAPPLE CHESS PIE image

I found this delicious recipe stuck in one of my cookbooks. I'm not sure where it came from, but it may have been one of my dad's recipes that came from one of his sisters or nieces. My husband told me that it's not very good and I shouldn't eat any of it. Yeah right! That's what he ALWAYS says when something is so good that he...

Provided by Tere Gill

Categories     Pies

Time 1h20m

Number Of Ingredients 7

1 deep dish pie shell, unbaked or 1 graham cracker pie shell, your choice
1/2 c butter, room temperature
2 c sugar
4 large eggs
3 Tbsp all purpose flour
1 can(s) crushed pineapple (8 oz.,) drained
1 tsp pure vanilla extract

Steps:

  • 1. Gather and prep ingredients (thaw pie shell; drain pineapple.)
  • 2. Preheat oven to 350ºF. Place pie shell on rimmed baking sheet (the heavy-duty kind which will not warp in oven.)
  • 3. In average mixing bowl, beat butter; add sugar and beat well.
  • 4. Break eggs into small bowl; add eggs and flour to butter mixture; beat well.
  • 5. Stir in drained pineapple and vanilla. (Photo is of the original recipe.)
  • 6. Pour into thawed pie shell.
  • 7. Bake, on rimmed baking sheet, at 350ºF for one hour. Allow to cool for at least one hour, then refrigerate for 2 hours before serving. Refrigerate leftovers.

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  • Roll out pie dough on a lightly floured work surface to a 13" round about ⅛" thick. Transfer dough to a 9" pie dish and allow dough to slump down into dish, leaving about 2" overhang. Fold edges under and crimp all the way around, making sure dough extends to the outer edge of the lip of the pie dish (this will create a shelf for the dough to sit on, preventing it from sliding back into dish). Chill in freezer until dough is very cold, about 20 minutes.
  • Place a rack in middle of oven and preheat to 350°. Line pie dough with parchment paper or heavy-duty foil, leaving a 1½" overhang, and fill with pie weights or dried beans. Bake until crust is golden around the edge, 20–25 minutes. Remove from oven and lift out parchment and pie weights and bake until surface of crust looks dry and is golden, 10–15 minutes longer. Transfer to a wire rack and let cool.
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