Pour into a 9x5x3-inch lightly greased loaf pan. Bake at 350 degrees F for 30 to 35 minutes, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For Frosting: In a small mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in the confectioners' sugar until smooth. Spread over top and sides of cake; sprinkle with the chopped walnuts.
Yields: 6 servings
By Connie from Cotter, AR
Glaze:
Combine pineapple, milk, and bread in a mixing bowl. Stir together and let stand for 10 minutes. Stir in the remaining ingredients. Pour the mixture into a lightly oiled 9x9 inch baking pan.
Melt the margarine for the glaze in a small skillet. Add the rum and sugar. Stir just until the sugar is dissolved. Spoon in a thin layer over the top of the pudding. Bake for 25 minutes at 350 degrees F. Top with the almonds.
Note: In addition, to make it for Christmas, you can sprinkle the top with red cherries and then bake for another 15 to 20 minutes, or until the top is golden and beginning to turn crusty. Serve warm. You may top with whip cream when serving. Serves 6.
Bdsnyd
Mix flour and butter and spread in 9x13 inch pan. Bake 15 minutes at 325 degrees F. Spread pie filling over this when cool. Beat egg whites stiff and gradually add sugar. Spread over filling. Bake 1 hour at 325 degrees F. Serve with whipped topping.
By Robin from Washington, IA
I want to make a pineapple pie. However, I would prefer to use crushed canned pineapple, not pineapple pie filling as it is too expensive. I also do not want to make one that is frozen using Cool Whip. Any recipes out there for pineapple pie using canned crushed pineapple? Thank you.
By Kathy from Sylvania, OH
By pattral
02/15/2010
I posted this Pineapple pie recipe, see if this is what you were looking for. I hope you try it and enjoy it as much as my family and friends have enjoyed it and rave about it.
Pineapple Pie
Recipe: Pineapple Pie
Archived on 12/08/2009
This is a pie that everyone raves about when I make it.
Ingredients:
Pie crust for 2 crust pie*
2 cans crushed pineapple 20oz. or 1.4 lb. cans in natural juices
1/3 cup corn starch
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 tsp. salt
1/4 tsp. almond extract (vanilla extract will work also if you prefer)
1- 9 inch Pie pan
*I use the pie crust recipe on the Crisco shortening can or you can use an refrigerated already made pie crust dough from the grocery store, like Pillsbury, etc.
Directions:
Pre-Heat oven to 450 degrees F.
Drain as much juice as you can from both cans of crushed pineapple and reserving juice.
Put sugars in stove top pot along with corn starch and salt, add 1/3 cup of the reserved pineapple juice and stir until blended. Stir on medium heat until heated through then add both cans of the crushed pineapple, bring to a boil over medium heat add 1/4 cup more of reserved pineapple juice. Continue cooking on medium heat for about 5 to 6 minutes or until pineapple filling has thickened. Add almond extract, stir in well. Turn off heat.
Lay bottom pie crust in pan pressing down slightly around bottom of pie pan to seat crust, moisten slightly with water around edges of bottom crust add pineapple filling and cover with top crust. Trim around edges leaving about 1/8 inch past the edge of the pie pan. Crimp edges or seal with a fork to seal crust together.
You can cut top crust into strips and cover with lattice style top crust for more decorative pie. Brush top of crust with water or egg white and sprinkle lightly with granulated sugar.
Place in oven on center rack. Bake for 15 minutes at 450 degrees F. Reduce heat to 350 degrees F and continue baking for about 50 minutes or until top crust is golden brown. Let cool for about 45 minutes to an hour and serve.
I do put a cookie sheet covered with foil on one rack below the pie while it is baking just in case I have a slight boil over while it is baking, (this is normally not a problem). You might want to put foil around the edg of the crust for 20 minutes to keep it from gettng to brown.
You can top with ice cream or whipped cream, whichever you like, but everyone I have served this to wants no topping, just pie.
Servings: 8
Time: 15 to 20 Minutes Preparation Time
45 to 55 Minutes Cooking Time
By pattral from Houston, TX
I am looking for a Pineapple dessert with a soda cracker crust. It was in a Ramsey County MN 4 H cookbook about 30-35 years ago. I lost the book and miss the dessert. Thanks for any help.
Graycrab from Monticello, MN
By mef1957
07/16/2007
How about this one? Seems close.
PINEAPPLE SODA CRACKER PIE
3 egg whites
1 c. sugar
1/2 c. (10-12) soda crackers, finely crushed
1/2 c. crushed pineapple, drained
1/2 tsp. baking powder
1/8 tsp. salt
3/4 c. coconut
Beat egg whites until stiff. Gradually add sugar, beating well after each addition. Combine soda crackers, baking powder and salt; stir into egg mixture. Fold in coconut and pineapple.
Put in pan with no crust. Bake at 325 degrees for 30 minutes. Serve with scoop of ice cream or whipped cream.
http://www.cooks.com/rec/doc/0,1737,146165-227194,00.html
I am looking for a dessert my mother used to make many years ago. I don't know the name, but it has a graham cracker crust and cream cheese, crushed pineapple and I believe it had eggs also. Does anyone have a recipe? Thanks so much!
Sandra from NV
By c_bits
04/17/2010
I grew up in the 60s. Mom always made "Frozen Pineapple Desert". It was my favourite and I have made it a few times as an adult. She still has the tattered recipe card in her recipe box! I'll have to ask her where the recipe came from.
Frozen Pineapple Desert
1/3 cup butter
1/2 cup granulated sugar
1 1/2 cups crushed pineapple
1/3 cup pineapple juice
2 eggs separated
2 Tbsp. cream
2 1/2 cups graham cracker crumbs
In a stand mixer, cream together the butter and the sugar. Mix together egg yolks and cream and cook slightly until thick. Cool egg mixture and combine with creamed butter. Add pineapple and juice. Beat egg whites until stiff. Fold into pineapple mixture.
In a 13 x 9 glass baking dish, layer graham cracker crumbs, then pineapple mixture. Top with a final layer of graham cracker crumbs.
Cover the baking dish with cling wrap and freeze. Serve with a dollop of sweetened whipped cream.
Christine from Toronto, Canada
About 25yrs ago I got a recipe using Cool Whip. It had instant vanilla pudding and I think the crust was butter, flour, and walnuts. All the recipes look different now.
By Colleen
I am looking for a dessert recipe that uses fresh pineapple. I know it cannot be gelatin. Thank you for any help.
Nelliemary
By PinchAPenny
12/12/2008
a compote of some kind is what comes to my mind. I found four:
http://www.cdkitchen.com/recipes/re ... 1/Fresh-Pineapple-Compote97608.shtml
http://www.care2.com/greenliving/warm-pineapple-compote.html
http://www.epicurien.be/food/recipe ... olate-moelleux-pineapple-compote.asp
http://www.epicurious.com/recipes/f ... glione-with-Fresh-Fruit-Compote-1281
I need to find a cheesecake recipe that has a pineapple layer between the cheesecake filling and the graham cracker crumb bottom.
Caroline from West Islip, NY
By ANKMommy
03/22/2009
I found this in a search for pineapple cheesecake, which sounds like what you were originally asking about a cheesecake with a layer of pineapple b/t the cream cheese and the crust. Hope this helps.
Pineapple Cheesecake Recipe
Mix 1 cup sugar with 2 cans crushed pineapple in heavy syrup in a pot. Heat with 3 tablespoons cornstarch. Bring to a boil, stirring until thickend. Turn off and remove from heat while mixing cream cheese mixture.
Mix 2-8oz bars cream cheese,1 cup sugar and 2 teaspoons salt. Mix in 4 eggs and stir well. Add 1 cup milk and 2 teaspoons vanilla.
Spread pineapple mixture into a pie shell lined 13X9 pan. Pour cream cheese mixture on top of that. Sprinkle with chopped nuts.
Bake in preheated oven at 400°F for 10 minutes, then turn down to 325 degrees for 50 minutes more.
I am looking for a pineapple dessert recipe. It was a weight watcher's recipe years ago. Had plain gelatin, pineapple and I think powdered milk. I am diabetic and would love to have it again.
I appreciate any help.
Carlene from Oxford, ME
By DollysmomI (Guest Post)
08/20/2008
I don't know if this is WW's.
1 small ricotta cheese, 15oz
1 small can crushed pineapple
1 envelope gelatin
1 sweet & low
1 tsp. vanilla extract
Mix all well. Pour into pie pan. Bake for 20 minutes at 350 degrees F. Cool, then refrigerate. Top with sprinkles of cinnamon.
Years ago, I had written and made many times a recipe for a "Pineapple Cheesecake", the recipe came from a bag of Gold Medal Flour. The base of the cake was actually a cake batter made from scratch with the chunks of pineapples placed into the batter, it used cream cheese with some of the pineapple juice.
If anyone has this recipe, I would greatly appreciate a copy of it, I have moved several times over the years and in the moves lost this really tasty cheesecake.
Hope someone out there can help.
Thanks so much,
Nancylee from Southeastern, Massachusetts
By Ariela
I have a similar recipe. We call it Sunshine Cake (I hope it is comparable to yours...it is quite yummy!) Here is our recipe:
Sunshine Cake
Cake:By CrystalinWV
By Nancylee52
By Nancylee52
1. In a large bowl, mix cream cheese and sugar together. Stir in 1 can of pineapple and whipped topping to cream cheese mixture. Mix until smooth. 2. Pour mixture into crust and top with other can of pineapple. Cover and chill for 2 hours.
(03/26/2007)By Adele
Heat oven to 350°. Bake crust*(SEE BELOW). Beat cream cheese in medium bowl until smooth and fluffy; beat in 1/2 cup sugar and the eggs. Stir in 2/3 cup pineapple juice. Pour cream cheese mixture over hot crust. Bake just until center is set, about 20 minutes. Cool completely.
Mix flour and 1/4 cup sugar in 2-quart saucepan. Stir in 1 cup reserved pineapple juice. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Remove from heat; fold in pineapple. Cool completely. Beat whipping cream in chilled bowl until stiff. Fold into pineapple mixture. Spread carefully over dessert. Cover loosely and refrigerate until firm, about 4 hours. Cut into about 3-inch squares. 12 squares.
*CRUST:Mix all ingredients in medium bowl with fork until crumbly. Press firmly and evenly in bottom of ungreased rectangular pan, 13x9x2 inches. Bake until set, 15 to 20 minutes. (04/03/2007)
By tismom
By Nancylee
By tismom
By Nancylee
Dissolve gelatin in boiling water. Stir in ice cream in spoonfuls and crushed pineapple. Chill until partially thickened. Stir and pour into baked pie crust. Chill until firm. Do not freeze.
By Robin
Sprinkle coconut on if desired, use the reserved whole mandarin oranges for garnish. Cover and refrigerate for a couple of hours.
My fiance's mother made this for us when she came for a visit, very easy and good on a hot summer evening!
By Tami from Missouri
This is a pie that everyone raves about when I make it.
Drain as much juice as you can from both cans of crushed pineapple and reserving juice.
Put sugars in stove top pot along with corn starch and salt, add 1/3 cup of the reserved pineapple juice and stir until blended. Stir on medium heat until heated through then add both cans of the crushed pineapple, bring to a boil over medium heat add 1/4 cup more of reserved pineapple juice. Continue cooking on medium heat for about 5 to 6 minutes or until pineapple filling has thickened. Add almond extract, stir in well. Turn off heat.
Lay bottom pie crust in pan pressing down slightly around bottom of pie pan to seat crust, moisten slightly with water around edges of bottom crust add pineapple filling and cover with top crust. Trim around edges leaving about 1/8 inch past the edge of the pie pan. Crimp edges or seal with a fork to seal crust together.
You can cut top crust into strips and cover with lattice style top crust for more decorative pie. Brush top of crust with water or egg white and sprinkle lightly with granulated sugar.
Place in oven on center rack. Bake for 15 minutes at 450 degrees F. Reduce heat to 350 degrees F and continue baking for about 50 minutes or until top crust is golden brown. Let cool for about 45 minutes to an hour and serve.
I do put a cookie sheet covered with foil on one rack below the pie while it is baking just in case I have a slight boil over while it is baking, (this is normally not a problem).
You can top with ice cream or whipped cream, whichever you like, but everyone I have served this to wants no topping, just pie.
| Servings: | 8 |
| Time: | 15 to 20 Minutes Preparation Time 45 to 55 Minutes Cooking Time |
By pattral from Houston, TX
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Dessert Recipes Using Fresh Pineapple