Drain juice from crushed pineapple.
Put crushed pineapple on side in bowl.
Blend your cornstarch, sugar and juice only in saucepan.
Cook on low heat until mixture becomes clear, about 5 minutes.
Pour mixture into crushed pineapple bowl.
Stir.
Pour into ready made pie dish.
Cook pie at 450\u00b0 for 35 minutes.
Line pie pan with unbaked pie crust.
Dump can of crushed pineapple into pie pan, leaving 1 inch of pineapple juice in can. Add cornstarch and sugar to juice and stir.
Pour over pineapple in pie pan.
Add pats of butter.
Add top crust.
Bake at 350\u00b0 until top crust is brown.
Yum.
Very easy, scrumptious.
mall saucepan. Stir in the crushed pineapple with the juice, then bring
Drain crushed pineapple well. Add sour cream and pudding into bowl with pineapple and mix well.
Place mixture into graham cracker crust.
Top with cool whip.
Add one whole sliced pineapple in middle and place a cherry in the middle of the ring. Alternate quarter slices of pineapple and cherries around the edge of the pie.
Let cool in fridge for an hour.
Enjoy!
**Cook time is actual chill time in fridge.**.
Mix flour, butter and icing sugar and press into a 9 inch pie plate. Bake 20 minutes at 350\u00b0F.
Cook crushed pineapple, corn starch, salt and sugar until thick. Add butter and lemon juice. When cool pour into the cooked pie crust.
Mix together cream cheese and sugar.
Fold in Cool Whip and crushed pineapple.
Spoon into pie crust.
Top with pineapple chunks.
Chill 2 hours or overnight.
Garnish with additional Cool Whip if desired.
Mix together the flour and sugar.
Then beat the yolks slightly and add flour, sugar, butter and small can crushed pineapple.
Cook until thickened and pour into a baked pie shell. Top with your favorite meringue made from the reserved egg whites.
Whip milk and lemon juice together well.
Add crushed pineapple and Cool Whip and stir together.
Pour into crust and chill.
Very good served partially frozen.
Mix crushed pineapple, sugars, and orange juice until well blended.
Add cornstarch for thickening.
After mixing the above together pour into one unbaked pie shell.
Top with second unbaked pie shell.
Bake at 350 degrees for 30 minutes or until filling is set and pie crusts are brown.
Blend 1/3 cup sugar, cornstarch, crushed pineapple.
Cook stirring constantly until thick.
Cool.
Blend cream cheese, 1 1/2 cups sugar, salt and eggs, one at a time.
Add milk and vanilla. Place cooled pineapple mixture in unbaked pie crust.
Pour cream cheese mixture over it.
Sprinkle with pecans.
Bake at 400\u00b0
for 10 minutes; reduce heat to 325\u00b0 for 50 minutes.
Bring
to a boil crushed pineapple. Dissolve gelatin in it and add
sugar.
Cool until almost stiff.
Whip evaporated milk and lemon
juice
until it stands in peaks (very stiff). Pour on
top of
gelatin mixture.
Beat in slowly with rotary beater.
Pour into
baked
9
or 10-inch pie shell.
Chill at least
1
hour. When
serving,
garnish
with drained crushed pineapple, if desired.
Combine 1 cup sugar, flour, crushed pineapple (with syrup), sour cream, lemon juice and 1/4 teaspoon salt.
Mix well.
Cook over low heat, stirring constantly until mixture thickens.
Stir a small amount of the pineapple mixture into the egg yolks.
Return to the hot mixture and cook, stirring until yolks are heated, about 2 minutes.
Cool, stirring often during cooling.
Pour filling in pie shell.
Blend 1/3 cup sugar and the cornstarch into the crushed pineapple and its juice.
Cook until thick, stirring constantly. Spread cooled mixture into a 9-inch unbaked pie shell.
Blend the cream cheese with 1/2 cup sugar and salt.
Add the eggs, one at a time; stir well.
Stir in the milk and vanilla.
Pour over the pineapple mixture; sprinkle with the chopped pecans.
Bake for 10 minutes at 400\u00b0, then for 50 minutes at 325\u00b0.
Cool and hide from the family.
Beat egg yolks, sugar, flour, butter and cream.
Mix well and add crushed pineapple.
Cook until thick and pour into pie shell. Beat egg whites and cream of tartar.
Add sugar, 1 tablespoon at a time.
Beat until stiff.
Put on top of pie and brown.
Mix crushed pineapple, juice and pudding.
Add Cool Whip. Pour into baked shell.
Top with more Cool Whip and refrigerate until served.
Mix dry ingredients and moisten with cold milk.
Add egg yolks and vanilla.
Stir mixture into hot milk; continue stirring until thick.
Add crushed pineapple and pour into baked pie shell.
Top with meringue, whipped topping or whipped cream.
Cream cheese and sugar until creamy. Add crushed pineapple and fold in cool whip. Pour into a baked pie shell or graham cracker crust and chill.
Mix Eagle Brand milk and lemon juice together by folding.
Add Cool Whip.
Fold into milk mixture.
Add vanilla and crushed pineapple.
Fold this in and pour into graham pie shell.
Chill or freeze.
Sift sugar and flour together.
Add to crushed pineapple, 1 beaten egg yolk, milk and butter.
Thoroughly mix and pour into unbaked pie shell.
Put in very hot oven until crust is brown, then reduce heat and cook until set.
Take from oven and let cool. Cover with meringue and brown.
Cover with coconut before browning for added flavor.
Mix cream cheese and sugar.
Fold in whipped topping and well drained crushed pineapple.
Spoon into crust.
Top with pineapple chunks.
Chill two hours or overnight.
Garnish with whipped topping.