Pineapple Chess Pie Recipes

PINEAPPLE COCONUT CHESS PIE

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.

PINEAPPLE CHESS PIE

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!

PINEAPPLE COCONUT CHESS PIE

Steps:

• Combine first 4 ingredients in a large bowl. Add eggs and vanilla, stirring until blended.
• Stir in butter, coconut, and pineapple. Pour into unbaked pastry shell.
• Bake at 350 degrees for 1 hour or until set, covering with aluminum foil after 40 minutes.
• Cool on a wire rack.

PINEAPPLE CHESS PIE

Steps:

• Preheat oven to 350 degrees F. Combine sugar and butter, and blend well. Add eggs and flour. Stir in pineapple, then vanilla and orange extracts.
• Pour mixture into pie shell.
• Bake for 45 minutes or until a knife inserted halfway between pie's center and edge comes out clean. Cool thoroughly before serving.

PINEAPPLE CHESS PIE

Steps:

• Separate eggs.
• Combine sugar, flour and melted butter.
• Beat egg yolks.
• Add to sugar mixture, mixing with an electric mixer until well-mixed.
• Add drained pineapple and mix well.
• Beat egg whites until they form stiff peaks and fold into the mixture above.
• Pour into unbaked pie shells and bake at 300 degrees for 45-50 minutes.

PINEAPPLE CHESS PIE

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.

PINEAPPLE CHESS PIE

Steps:

• Beat eggs, sugar, cornstarch, butter and vanilla together. Add pineapple, blend then add coconut, blend well. Pour into pie shell. Bake 30-40 minutes, at 325 degrees. until a knife inserted the the center pulls clean.
• For a more done crust prebake 10-15 minutes

PINEAPPLE CHESS 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.