Pineapple Chiffon Pie Recipes

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PINEAPPLE CHIFFON PIE



Pineapple Chiffon Pie image

Light, creamy filling and refreshing pineapple flavor could very well make this old favorite a new classic in your recipe box! I found this recipe in Country Woman magazine. I have not tried this pie. I'm posting this recipe for safe keeping. I plan to use sugar free vanilla wafers and Splenda for baking for the sugar.

Provided by internetnut

Categories     Pie

Time 33m

Yield 8 serving(s)

Number Of Ingredients 7

1 1/2 cups crushed vanilla wafers (about 45 wafers)
1 cup sugar
1/3 cup butter, melted
3 ounces lemon gelatin
1 1/2 cups unsweetened pineapple juice
1 egg, beaten
1 3/4 cups heavy whipping cream, whipped

Steps:

  • Combine the wafer crumbs, sugar and butter; press onto the bottom and up the sides of an ungreased 9-inch pie plate. Bake at 375 for 8-10 minutes or until lightly browned. Cool on a wire rack.
  • In a small saucepan, combine the gelatin, pineapple juice and egg. Cook and stir over low heat until mixture is slightly thickened and a therometer reads 160 (do not boil), about 10 minutes. Remove from the heat; transfer to a bowl. Cover and refrigerate for 30 minutes, stirring occasionally.
  • Fold whipped cream into filling. Spread evenly into crust. Refrigerate for 4 hours or until set.

PINEAPPLE CHIFFON PIE



Pineapple Chiffon Pie image

Sweetly tropical and delicious, this easily-made pie comes from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in the preparation time.

Provided by Molly53

Categories     Dessert

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 tablespoons gelatin
1/2 cup cold water
1/2 cup sugar
1/8 teaspoon salt
2 cups canned crushed pineapple, including juice (hot)
1 1/2 tablespoons lemon juice (fresh is best)
1 cup whipping cream, whipped
1 pastry shells, baked

Steps:

  • Soak gelatin in cold water for five minutes; add sugar and salt and dissolve into hot pineapple.
  • Cool slightly and add lemon juice.
  • Continue to cool; when it begins to thicken, beat until light and foamy.
  • Fold in whipped cream and pile into baked pie shell; continue chilling until firm.

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.

PINEAPPLE CHIFFON CAKE



Pineapple Chiffon Cake image

I was looking for an unusual recipe to enter in competition at the local county fair, so I looked through Mom's old recipes and found this. I love pineapple, so thought I would give this a try. It brought me a blue ribbon at the fair!- Cheryl Tichenor, Elgin, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 14

8 large egg whites, room temperature
2-1/4 cups cake flour
1-1/2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
5 large egg yolks, room temperature
2/3 cup unsweetened pineapple juice
1/2 cup canola oil
2 teaspoons grated lemon zest
1/2 teaspoon cream of tartar
GLAZE:
2 cups confectioners' sugar
2 tablespoons butter, melted
2 to 3 tablespoons unsweetened pineapple juice

Steps:

  • In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the egg yolks, pineapple juice, oil and lemon zest. Add to dry ingredients; beat until well blended. , In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. , Bake on the lowest oven rack at 325° for 55-60 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake to a serving plate. Combine the confectioners' sugar, butter and enough pineapple juice to achieve a glaze consistency. Drizzle over top of cake, allowing some glaze to drape down the sides.

Nutrition Facts : Calories 408 calories, Fat 13g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 253mg sodium, Carbohydrate 68g carbohydrate (46g sugars, Fiber 1g fiber), Protein 6g protein.

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