Pineapple Sweet Potato Pie

5 ounces vanilla pudding and pie filling (not instant)
2 cups cooked mashed sweet potatoes
1/2 cup brown sugar
1 Tbsp lemon juice
1/2 tsp pure vanilla extract
1/2 tsp salt
1/8 tsp ground mace
1 cup evaporated milk
1 egg, slightly beaten
2/3 cup crushed pineapple, drained


9″ unbaked pie crust
whipped cream or other frozen whipped topping such as Cool Whip

Combine all ingredients for filling except for the milk, egg and pineapple. Beat well until blended, Stir in milk & egg and mix well. Fold in crushed pineapple.

Spoon mixture into the prepared pie crust.

Bake at 400 degrees for 10 minutes; reduce heat the 350 degrees and bake for another 25 minutes. Cool and then refrigerate.

Serve with a spoonful of topping on each serving. Makes Eight Servings

Pineapple Mint Pie Recipe

1 cup flaked coconut
1 cup gingersnap cookie crumbs
1/3 cup butter, melted
20 oz crushed pineapple
1 tbsp unflavored gelatin

1 tbsp dry mint leaves
2 tbsp snipped fresh mint

1 pint pineapple sherbet

Make a crust by combining the flaked coconut, gingersnap crumbs and butter. Press into a 9″ pie pan. Bake crust in a preheated 350° F oven for 15-20 minutes. When done shell should be golden brown. Remove pie crust from oven and allow to cool thoroughly.

Drain the crushed pineapple, reserving syrup.

Combine reserved syrup with unflavored gelatin and mint. Bring to a boil, stirring to dissolve gelatin. Strain and remove mint.

Slowly beat pineapple sherbet with gelatin with a rotary mixer. The frozen sherbet will melt and blend at the same time, chilling the gelatin so that the gelatin will begin to thicken.

Fold in the crushed pineapple. It may be necessary to refrigerate this mixture until the pineapple stays suspended. Pour mixture into the prepared pie shell.

Chill until set – 1 to 1 1/2 hours. Garnish with whipped cream (if desired) and fresh mint leaves.

Makes 6 servings.

Pineapple Cheese Pie

3/4 cup evaporated milk
1 cup crushed pineapple, drained
1/4 cup sugar
1/2 tsp salt
1 egg, beaten
1/3 cup lemon flavored gelatin
1 cup creamed style cottage cheese, sieved
1 baked 9″ pie shell

Chill milk in a bow in refrigerator.

Combine pineapple, sugar, salt and egg in a heavy saucepan. Cook over low heat while stirring constantly until thickened. Remove from heat. Add gelatin; Stir until well dissolved.

Beat milk until thick and fluffy. Fold in the pineapple mixture and then fold in the cottage cheese.

Chill for 20 minutes. Fill the baked pie shell with mixture. Chill for several hours before cutting.

Makes 6 servings.

Pineapple Apricot Pie Recipe

3 lbs fresh apricots (i.e. not dried apricots) – buy in season
pastry, double crusts for 9″ pie
1 cup crushed pineapple, drained
1/2 cup sugar
2 tbsp tapioca
1/8 tsp salt
2 tbsp butter

Wash, halve, pit and peel fresh apricots – measure to 4 cups.

Roll out half of pastry to fit a 9″ pie pan.

In a bowl, combine the apricots with the crushed pineapple, along with sugar, tapioca, and salt. Spoon this mixture int the pie shell. Dot the top of the filling with butter.

Roll out remaining pastry for the top crust. Arrange over filling. Seal and flute the edges.

Bake in a hot (400 degrees) oven fir about 50 minutes, or until crust is golden brown.

Makes 6 to 8 servings.

Open Face Fresh Pineapple Pie

2/3 cup sugar
1 1/2 tbsp cornstarch
1/3 cup softened butter
2 eggs, separated
2 cups coarsely chopped fresh pineapple
2/3 cup heavy cream
9″ unbaked pastry shell
fresh pineapple chunks
soft cream cheese

Mix sugar with cornstarch; add butter and egg yolks, blend well. Stir in the chopped pineapple and heavy cream.

In a separate bowl, whip the egg whites until stiff and then fold into the pineapple mixture. Pour into pastry shell.

Bake in a hot oven (400 degrees F) for 10 minutes, then reduce to a moderate oven (350 degrees F) and bake for 35 minutes more (or until to is well browned).

Let cool for at least one hour (or serve chilled).

Top with extra pineapple chunks and rosettes of cream cheese (forced through a pastry bag with a star tip) just before serving.

Pineapple Deluxe Mincemeat

3 lbs beef round
1/2 lb suet
2 1/2 quarts apples, peeled and chopped
2 lbs seedless raisins
2 lbs dried currants
1/4 lb citron, diced
2 tbsp candied orange peel, chopped
2 cups sugar
2 tsp salt
4 tsp ground cinnamon
2 tsp ground nutmeg
2 tsp ground allspice
2 tsp ground ginger
1 1/2 tsp ground cloves
2 cups apple cider
2 cups pineapple juice
Rind of 1 lemon
Juice of 1 lemon
2 cups white corn syrup
3/4 cup cider vinegar
1/4 cup butter or margerine

Simmer beef in small amount of water until tender. Remove, cool, discard bone and gristle then put through a food processor at medium blade.

Cook down stock until 3/4 cup remains.

Grind suet fine. Combin meat, suet and apples in a 2 gallon kettle. Add raisins, currants, citron and orange peel.

Combine in saucepan, the sugar, salt, spices, cider, pineapple juice, lemon rind, lemon juice, and syrup.

Heat to boiling point.

Add vinegar and butter; mix well;

Package into desired amount and freeze. Filling is for 8 mincemeat pies. When baking pie, thaw and use 4 cups mincemeat for 2 crust 9″ pie. Bake in a hot (400° F) oven for 25 minutes.

Pineapple Pie

1/3 Cup sugar
1 tbsp cornstarch
9 oz crushed pineapple
1/2 lb cream cheese
1/2 cup sugar
1/2 tsp salt
2 eggs
1/2 cup milk
1/2 tsp pure vanilla extract
1/2 cup chopped pecans
9″ unbaked pastry shell

Blend sugar, cornstarch and pineapple. Cook until thick and clear; then cool.

Blend cream cheese with 1/2 cup sugar and salt. Add eggs, one at a time,blend in milk and vanilla extract. Spread pineapple mixture in unbaked pie shell. Pour cream cheese mixture on top.

Bake in 400°F oven for 50 minutes. Remove fromoven, let cool, then chill for 1 1/2 hours before serving.

Pineapple Angel Cake Dessert

1 pint milk
1 cup sugar
2 egg yolks, beaten
1/4 tsp salt
1 package lemon Jell-O®
2 egg whites, stiffly beaten
2 1/2 cups crushed pineapple, drained
1 large angel food cake, cut into 24 or more slices

Combine the egg yolks, sugar, salt, and milk in the top of a double boiler. Cook over boiling water until mixture coats the spoon. Slowly sprinkle in the dry Jell-O Powder. Stir until dissolved. Remove from heat and set aside to cool. Chill until slightly jelled.

Line the bottom of a very large pan with thinly sliced angel food cake. Whip the whipping cream stiff, set aside for a moment. Whip the egg whites until stiff, then combine with the Jell-O mixture, drained crushed pineapple and whipped cream.

Cover the angel food cake with 1/2 of Jell-O mixture, cover with another layer of thinly sliced angel food cake, and spread remaining Jell-O mixture over top. Cover, place in a refrigerator overnight to chill and set. Makes 16 to 8 servings of Pineapple Angel Cake Dessert.

Hilo Pie Recipe

1 1/2 cups Graham Cracker Crumbs
1/3 cup butter, melted
1/4 cup sugar
1/4 cup cornstarch
1/3 tsp salt
1 cup evaporated milk
1 cup cold water
3 egg yolks, beaten
1 tsp pure vanilla extract
1/2 cup shredded coconut
1/2 cup crushed pineapple, drained

Blend Graham craker crumbs and butter. Press onto bottoms and sides of a pie plate and then chill. In a saucepan, mix sugar, cornstarch and salt.

Separately, mix evaporated milk with water. Add gradually to dry ingredients. Stir over medium heat until thickened. Remove from heat. Stir a small amount into the beaten egg yolks and then add back to pan. Heat for 3 minutes, stirring constantly. Cool quickly.

Add vanilla, shredded coconut, and crushed pineapple. Pour into crust. Chill.

2/3 cups evaporated milk
1 tbsp lemon juice
2/3 cup powdered sugar
pineapple wedges
1/2 cup shredded coconut, toasted

Chill evaporated milk in ice cube tray until icy. Whip using a rotary beater in a chilled bowl until stiff. Add lemon juice. Whip. Fold in sugar. Spoon onto pie just before serving. Garnish with pineapple and coconut. For a 9″ pie.

Hawaiian Fluff Pie Recipe

2 tbsp softened butter
7 ounces flaked coconut
1 tbsp sugar
1 package unflavored gelatin
1/4 cold water
3 egg yolks
1 cup sugar, divided into 1/2 cup portions
8 1/2 ounces crushed pineapple
3 tbsp lemon juice
1/4 tsp salt
3 egg whites
whipped cream

Preheat oven to 350° F.

Spread softened butter evenly on bottom and sides of a 9″ pie pan. Sprinkle coconut over butter; press firmly to bottom and sides. Sprinkle 1 tbsp sugar over coconut flakes. Bake at 350° F fpr 9 minutes until crust is golden brown. Cool.

Soften gelatin in cold water. Combine egg yolks, 1/2 cup sugar, undrained pineapple and lemon juice in top of double boiler. Cook over hot water, stirring frequently, until mixture thickens, about 10 to 15 minutes. Add softened gelatin and stir until gelatin dissolves; remove from heat.
Place in refrigerator and chill until mixture begins to thicken.

Add salt to egg whites. Beat unit stiff, gradually stirring in the remain sugar. Fold egg whites into cooked mixture. Spoon into cooled crust.

Place in refrigerator to chill until firm, about 2 to 3 hours. Top with whipped cream. Makes one 9″ pie.