Rosies Pineapple Cream Pie Recipes

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CREAMY PINEAPPLE PIE RECIPE



Creamy Pineapple Pie Recipe image

Garnish this Creamy Pineapple Pie Recipe with fresh pineapple chunks and fresh mint. This pineapple pie recipe adds a tropical touch to any dessert table.

Provided by My Food and Family

Categories     Home

Time 3h35m

Yield 10 servings

Number Of Ingredients 7

1 cup graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2-1/2 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 can (8 oz.) crushed pineapple in juice, well drained

Steps:

  • Heat oven to 375ºF.
  • Combine graham crumbs, sugar and butter; press onto bottom and up side of 9-inch pie plate. Bake 8 min. or until lightly browned; cool completely.
  • Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 2 cups COOL WHIP, then pineapple; spoon into crust.
  • Refrigerate 3 hours or until firm. Top with remaining COOL WHIP before serving.

Nutrition Facts : Calories 270, Fat 11 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 15 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 0.5003 g, Sugar 0 g, Protein 3 g

PINEAPPLE VANILLA CREAM CHEESE PIE



Pineapple Vanilla Cream Cheese Pie image

I love pineapple and use it in all kinds of recipes. Not too sweet and not too tangy, the mild pineapple flavor in this frosty dessert come through just right. -Raydona Biles, Clinton, Missouri

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6-8 servings.

Number Of Ingredients 4

1 unbaked pastry shell (9 inches)
1 package (8 ounces) cream cheese, softened
2 cups vanilla yogurt
1 cup pineapple preserves

Steps:

  • Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a bowl, beat cream cheese until smooth. Add the yogurt and preserves; pour into crust. Cover and freeze for 8 hours or overnight. Remove from the freezer 30 minutes before cutting.

Nutrition Facts : Calories 376 calories, Fat 19g fat (10g saturated fat), Cholesterol 42mg cholesterol, Sodium 221mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 0 fiber), Protein 6g protein.

PINEAPPLE CREAM PIE



Pineapple Cream Pie image

My mother-in-law's pineapple pie was a favorite with the threshing crew. A nice, big slice of it made the harvest work more enjoyable. Now, I make Theresa's trademark pie to remember her.-Elaine Salonek, Waverly, MN

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 20

Pastry for single-crust pie (9 inches)
CREAM LAYER:
1/2 cup sugar
2 tablespoons cornstarch
1/2 teaspoon salt
2 cups 2% milk
3 egg yolks, lightly beaten
2 tablespoons butter
1 teaspoon vanilla extract
PINEAPPLE LAYER:
1/3 cup sugar
2 tablespoons cornstarch
1/4 cup water
1 can (20 ounces) crushed pineapple, undrained
2 tablespoons butter
MERINGUE:
3 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons sugar

Steps:

  • Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack., In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Transfer to prepared pastry., For pineapple layer, in a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Add pineapple. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter. Gently spread over cream mixture., For meringue, in a large bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust., Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving.

Nutrition Facts : Calories 416 calories, Fat 16g fat (8g saturated fat), Cholesterol 101mg cholesterol, Sodium 343mg sodium, Carbohydrate 65g carbohydrate (48g sugars, Fiber 1g fiber), Protein 6g protein.

PINEAPPLE CREAM PIE



Pineapple Cream Pie image

This is the 1999 American Pie Council's National Pie Championship second place winner in the Cream Pie Category.

Provided by DINNER2

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Pineapple Pie

Yield 8

Number Of Ingredients 14

1 ¼ cups graham cracker crumbs
¼ cup white sugar
⅓ cup margarine, melted
⅔ cup white sugar
¼ cup cornstarch
½ teaspoon salt
3 cups milk
4 egg yolks, beaten
2 teaspoons butter, softened
4 teaspoons vanilla extract
1 (20 ounce) can crushed pineapple, drained
2 cups heavy whipping cream
¼ cup confectioners' sugar
½ teaspoon almond extract

Steps:

  • In a medium bowl, mix together graham cracker crumbs, 1/4 cup white sugar, and melted butter. Press mixture firmly in bottom of a 9 inch pie plate. Bake at 375 degrees F (190 degrees C) for 6 to 8 minutes.
  • Combine 2/3 cup white sugar, cornstarch, and salt in saucepan. Blend milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat, and stir in butter, vanilla, and pineapple. Pour into crust. Press plastic wrap over top of filling. Chill at least 2 hours.
  • In a large mixing bowl, combine whipping cream, confectioners' sugar, and almond extract. Whip to stiff peaks and pipe or spoon onto pie. Serve immediately.

Nutrition Facts : Calories 576.1 calories, Carbohydrate 58 g, Cholesterol 193.9 mg, Fat 35.9 g, Fiber 1 g, Protein 6.9 g, SaturatedFat 17.8 g, Sodium 385 mg, Sugar 45.5 g

ROSIE'S PINEAPPLE CREAM PIE



Rosie's Pineapple Cream Pie image

Rosie was my grandmother. It was a long time favorite we thought was lost for the past 20 years. Found her recipe by accident last year. What a way to remember her and it's now a favorite of the next generation. I made up the prep/cook time since I never timed it. NOTE: Do not use fresh pineapple in this recipe. Fresh pineapple has much more acid than canned pineapple and the pie filling will not stay firm. Hope you enjoy the pie (It's still my favorite!)

Provided by Satisfied Kris

Categories     Pie

Time 17m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 7

2 cups milk
6 tablespoons flour
1 pinch salt
3 egg yolks
3/4 cup sugar
1 (20 ounce) can crushed pineapple, drained
1 baked pie shell (8 or 9 inch)

Steps:

  • Stir the milk, flour, salt, egg yolks and sugar on the stove until it thickens.
  • Take off heat and add pineapple.
  • Put in pie crust and let cool in refrigerator.
  • Serve with whipped topping.

PINEAPPLE CREAM PIE



Pineapple Cream Pie image

This is my Favorite pie. It is adapted from my mothers old recipe.The amount of milk is aprox. You just add enough to equal 3 Cups of liquid, and don't worry if it curdles a little when you add the pineapple juice.it doesn't hurt a thing. Note: This works well as a pudding as well.

Provided by Mike Hinch

Categories     Pie

Time 30m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 10

prepared. graham cracker crust (9 in)
2/3 cup sugar
1/2 teaspoon salt
3 tablespoons cornstarch
1 tablespoon flour
1 (14 ounce) can crushed pineapple (well drained juice reserved)
2 1/2 cups milk (aprox)
3 egg yolks, well beaten
1 1/2 teaspoons vanilla
2 tablespoons butter

Steps:

  • Mix sugar,salt,cornstarch and flour well.
  • Place reserved pineapple juice in measuring cup and add milk to equal 3 cups liquid.
  • Add to dry ingredients slowly.
  • Bring to a boil and allow to boil about 2 minutes.
  • Add some of hot liquid to egg yokes mix well and return to pot.
  • Boil another 2 minutes.
  • Remove from heat and add pineapple, vanilla and butter mix well.
  • Allow to cool about 5 minutes and pour into crust.
  • Serve as is or with whipped cream.

Nutrition Facts : Calories 204.3, Fat 7.2, SaturatedFat 4.1, Cholesterol 80.6, Sodium 211.8, Carbohydrate 31.8, Fiber 0.5, Sugar 23.9, Protein 3.8

GRANDMA T'S PINEAPPLE CREAM PIE



Grandma T's Pineapple Cream Pie image

My Dad's mom would make this for him every time we visited Illinois. As a child, I could hardly wait for the filling to cool enough to eat. The secret is to stir constantly for a rich, velvety smooth pudding-like melt-in-your-mouth experience. These instructions are per my grandmother, written down by my mother not too long before Grandma passed away. Grandma wouldn't give the recipe away until her last years. It's a family treasure now! Top the pie with meringue, whipped cream, or whipped topping.

Provided by MaryJaneHarrison

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 3h20m

Yield 8

Number Of Ingredients 8

1 cup sugar
3 tablespoons all-purpose flour
½ teaspoon salt
1 cup milk
1 (15 ounce) can crushed pineapple, drained
2 egg yolks
3 tablespoons butter
1 (9 inch) baked pie crust

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.

Nutrition Facts : Calories 324.1 calories, Carbohydrate 47.7 g, Cholesterol 65.1 mg, Fat 13.9 g, Fiber 0.9 g, Protein 3.7 g, SaturatedFat 5.5 g, Sodium 313 mg, Sugar 34.1 g

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