Month: December 2010

Pineapple Sweet Potato Pie

Filling:
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

Crust:

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
-or-
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.