Category: Pies

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.

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.

Pineapple Christmas Pie Recipe

12 ounces sweetened condensed milk
Juice of 1 lemon
2 cups crushed pineapple, drained
2 bananas, sliced
14 vanilla wafers
1 cup heavy cream, whipped and sweetened

Line bottom and sides of an 8″ pie plate with vanilla wafers. Combine condensed milk and lemon juice; stir until thickened.

Add pineapple and bananas and pour into wafer lined plate.

Spread the sweetened whipped cream over top of pie and chill.

Makes 8 servings.

Instant Pineapple Pie

1 can crushed pineapple (small size)
1 package instant vanilla pudding
1 carton sour cream
1 graham cracker pie crust
Cool Whip

Simply quick and easy …

Mix the first ingredients together and pour into the graham cracker pie crust. This is ready to eat immediately, or chill. Top with Cool Whip or whipped cream if desired.

Pineapple Cream Pie Recipe

1 baked pie shell
8 ounce package cream cheese
2 cups powdered sugar
1 cup drained crushed pineapple
1 envelope Dream Whip or 1 1/2 cups Cool Whip
Nuts, if desired

Combine cream cheese and beat well with sugar. Add pineapple and Dream Whip. Pour into baked pie shell. Sprinkle chopped nuts over the top. Chill for at least two to three hours before serving.