Pineapple Cream Pie

Enjoy this pineapple mixture filled cream pie with meringue topping – a wonderful dessert baked using Pillsbury® refrigerated pie crusts.

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Servings 8

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( 5 ) Ratings

5 Ratings

5 Stars 14%

4 Stars

3 Stars

2 Stars 14%

1 Stars 29%

Member Reviews ( 1 )

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State Fair Pie Competition 2011

Sue Rainey

Pottsboro, Texas

ingredients 11
Prep Time 30 min
Total Time 3 hr 0 min

Ingredients

Crust

1: Pillsbury® refrigerated pie crust, softened as directed on box

Filling

2: cups milk

1/4: cup cornstarch

3: egg yolks

3/4: cup sugar

1: can (20 oz) crushed pineapple, drained

1: tablespoon butter

1: teaspoon vanilla

Meringue

3: egg whites

1/4: cup sugar

1/3: cup flaked coconut

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Directions

1 Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes. Reduce oven temperature to 350°F.
2 Meanwhile, in 2-quart saucepan, beat milk and cornstarch with whisk until dissolved. Beat in egg yolks and 3/4 cup sugar until blended. Cook over medium-low heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly. Remove from heat. Stir in pineapple, butter and vanilla. Pour into cooled baked shell.
3 To make meringue topping, in medium bowl, beat egg whites with electric mixer on medium speed until soft peaks form. Slowly add 1/4 cup sugar, 1 tablespoon at a time, beating on high speed until mixture forms stiff glossy peaks. Immediately spread meringue onto hot filling, spreading to edge. Sprinkle coconut over meringue. Bake at 350°F 10 to 12 minutes or until golden brown. Refrigerate until set, about 2 hours. Cover and refrigerate any remaining pie.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 350
Calories from Fat: 110),

% Daily Value

Total Fat: 12g; 12%
(Saturated Fat 6g, 6% Trans Fat 0g 0% ),
Cholesterol: 90mg; 90%;
Sodium: 200mg; 200%;
Total Carbohydrate: 54g; 54%
(Dietary Fiber 1g 1% Sugars 37g 37% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 4%;
Calcium: 10%;
Iron: 2%;

Exchanges:

1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choices:

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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toodels

report Posted Feb. 7, 2012 9:40 AM

this pie should be named 'pineapple chiffon pie.' the texture of the filling is too fluffly and light to be a cream pie and with the egg-white meringue it has very little taste. a whipped cream topping would make this pie alot tastier.