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 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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Recipe: Pineapple Pie
Archived on 09/16/2009
Ingredients
- 1 pkg. lemon gelatin
- 1 cup boiling water
- 1 pt. vanilla ice cream
- 1 cup well drained crushed pineapple
Directions
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
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Recipe: Pineapple Pie
Archived on 09/16/2009
Ingredients
- 2 graham cracker pie shells
- 1 large can crushed pineapple, undrained
- 1 box French vanilla pudding
- 1 large can mandarin oranges, drained and chopped (leave a few whole for garnish)
- 1 8 oz. container whipped topping
- Shredded coconut, optional
Directions
Mix the dry pudding, whipped topping, pineapple and chopped mandarin oranges in a bowl till well blended. Split mixture between the 2 pie crusts.
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
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