Alternatively, use the excess dough to make designs on the pie.Lay the strips across the top of the pie to make a lattice design. Instead of just covering the pie with dough, why not use a nice lattice-crust design? Just roll your pie dough out on a floured surface and slice it into strips.Thaw: To thaw, put your pie in the fridge the night before.Freeze: To freeze, wrap in plastic wrap and place in a freezer bag.Store: Once the pie is cooled to room temperature, store leftovers in a covered pie pan or another airtight container.Skip the crust and just make the filling part.Our instant pot pineapple chicken is a delicious entree for this pie.You could also toss a handful of chopped pecans or walnuts on top.This scrumptious pineapple pie is the perfect dessert for slow cooker pineapple pork loin.Sprinkle chocolate syrup and chocolate chips on top for chocolate lovers.Check out our delicious recipe for this luscious dessert. Use leftovers to make pineapple crisp.Try my recipe for homemade whipped cream. Top with whipped cream, Cool Whip, or whipped topping for a creamy pineapple pie.Try one of our awesome serving ideas or one of your own. You can make it any time and have this delicious dessert on the table in less than 45 minutes. When you want something sweet and delicious but also a little bit healthy, this pineapple pie is perfect. Creamy pineapple pie: Add a package of vanilla pudding mix instead of cream cheese for an extra creamy dessert.Pineapple extract: For extra pineapple flavor, use pineapple extract instead of (or in addition to) coconut extract.Just replace the pineapple with what you like such as apples, pears, or peaches. Other fruit pies: You can make any kind of fruit pie you want with this recipe.Frozen pineapple: Alternatively, you can use frozen pineapple chunks instead.Fresh pineapple: You could also use fresh pineapple if you have the time and energy to cut it up.Cinnamon stick: For a unique taste, add a cinnamon stick to the mixture.You can use store-bought or your own graham cracker crust. Graham cracker crust: Use graham cracker pie crust instead of regular for a crunchier pie.Lemon: Use lemon juice and lemon zest instead of lime for a slightly different flavor.Cut and serve: Once it is completely chilled and set, it’s time to eat!.Chill the pie: Next, pour the pie filling into a no-bake crust and let it chill in the fridge covered with plastic wrap for at least two hours or overnight.Cream cheese: Beat the cream cheese until creamy, and once the pineapple mixture has cooled, beat together to combine.Bring to a boil over medium heat and then simmer on low for about 10 minutes until the mixture is thick and the liquid is mostly gone. Make the filling: First, combine all of the ingredients except the cream cheese into a medium saucepan.Cool and serve: Last, let creamy pineapple pie cool for 15 to 20 minutes before slicing and serving.Bake the pie: Finally, make sure your oven rack is in the center when placing the pie in the preheated oven and bake for 35 minutes or until the top crust is golden brown.Cover the pie: Next, if you are using a pie shell with a top crust, lay the top over the pineapple pie filling and crimp the edges before cutting a few slices in the top for steam vents.Mix the pineapple filling: Meanwhile, stir all the ingredients for the pie filling in a large bowl and then smooth it into the prepared crust.Preheat: First, preheat your oven to 350 degrees F. ![]() ![]() Brown sugar: We used light brown sugar.Canned crushed pineapple: Any kind of canned pineapple will do.We have the exact measurements and instructions below on our recipe card. These are the basic ingredients for baking this pineapple pie recipe.
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