You’ll need cream cheese, sugar, salt, eggs, milk, vanilla, canned pineapple, and a pie shell. This pineapple pie is made with simple ingredients, many of which you already have on hand. Yes, you can freeze pineapple pie for up to 3 months! Wrap individual servings in plastic wrap, and then add the wrapped pie slices to a freezer bag. Refrigerator: Because this pie contains dairy, you should store leftovers covered in the fridge for up to 4 days. Sub with vegan cream cheese, flax eggs, and plant-based milk. If you’re looking for a sugar-free version, try it with your favorite sugar substitute that measures the same as sugar. Make it with a 1-to-1 sugar substitute.A couple tablespoons of coconut flakes can add texture and even more tropical flavor to the pie. You can also add lemon zest to the pie pastry if you’re making your own pie crust. If you like your pie a little more on the tart side, add a teaspoon of lemon juice. Substitute a gluten-free pie crust instead of the regular one. You can substitute half or all of the granulated sugar with brown sugar. Brown sugar pairs beautifully with the sweet and tart flavor of the pineapple. Keep the unbaked pie shell chilled until you’re ready to pour the pie filling in.Add a top crust to make a more decorative pie.If you’re using sweetened canned pineapple, reduce the sugar to ¼ cup instead of ½ cup.Let the pie set up for at least 2 hours in the fridge before serving for best results.If the edges of your pie start to get too brown in the oven, place some aluminum foil around the rim and edge of the pie crust.Don’t forget a nice cup of coffee to wash it down with.īut if you’re looking for main dishes, why not continue the pineapple theme? These BBQ Chicken and Pineapple Quesadillas are delicious and kid-friendly, while my Pineapple Teriyaki Chicken is a wonderful dish when you’re craving takeout. Personally, I think pie is best served with a big dollop of whipped cream or Cool Whip and maraschino cherries on top. Serve with whipped topping and a cherry on top (optional). Bake for 10 minutes at 400☏ and then reduce the temperature to 325☏ and bake an additional 50 to 55 minutes, or until the center is set. Step Four: Pour the cream cheese mixture on top of the pineapple mixture.Step Three: Let the mixture cool a few minutes and then pour the pineapple pie filling into your pie shell.Bring to a boil and let it boil for 2 minutes. Step Two: To make the second layer, stir together cornstarch, 1/2 cup sugar and crushed pineapple in a small saucepan.Add in eggs, milk and vanilla extract and beat until smooth. Get a large bowl and beat together cream cheese, 1/2 cup sugar and salt until smooth. Pie Crust: Using a frozen pie crust helps this recipe come together more easily, but feel free to use a homemade crust if you have one you like.Pineapple: I used canned crushed pineapple in pineapple juice, but fresh pineapple or frozen pineapple (thawed) will work in this recipe, too.Cornstarch: Just a bit of corn starch helps thicken up the pineapple filling, giving it a perfect thick, creamy texture.Vanilla Extract: Pure vanilla extract adds to the sweet flavor of this tropical pie.Milk: I used dairy milk, but you can substitute almond milk or another plant-based milk if needed.Eggs: Eggs help give structure and richness to baked goods like pie.Salt: A little salt helps balance the flavors and actually brings out the sweetness of the pie even more. Sugar: You’ll need 1 cup of granulated sugar total, divided into half cups.This will make it easier to beat with the sugar and avoid a lumpy pie mixture. Cream Cheese: Make sure it’s softened to room temperature.
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