Preheat oven to 425 degrees F (220 degrees C).
Mix the white sugar, cornmeal, eggs, melted butter, lemon juice, and the undrained crushed pineapple mixed with enough milk to make 3/4 cup. Do not over beat. Pour filling into one 9-inch unbaked pie shell.
Bake pie at 425 degrees F (220 degrees C) for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until set and golden. This should take about 40 minutes. Serve pie at room temperature.
Mix
well
first 6 ingredients and pour into pie shell. Bake at
350\u00b0
for 35 minutes or until pie is set when shaken. Recipe may
be
doubled
to make 3 pies.
May be frozen after baking.
egrees.
Place Regular 9\" pie shell on a cookie sheet
Cream margarine and sugar.
Add flour, then egg yolks and beat until smooth.
Add pineapple.
Pour mixture into unbaked pie shell.
Bake at 375\u00b0 for 4 minutes until golden brown.
Cool pie. Beat egg whites and 5 tablespoons sugar to form meringue.
Pour on pie and brown.
Soften margarine and blend with sugar.
Add beaten eggs, coconut and pineapple, mixing well.
Add vanilla and lemon juice (you can add more juice if you like a stronger taste).
Mix and pour into the unbaked pie shell.
Bake at 325\u00b0 to 350\u00b0 for 45 to 60 minutes.
Cream together the margarine, sugar and flour. Add crushed pineapple and vanilla.
Put into unbaked pie shells.
Preheat oven to 375\u00b0 and turn down to 350\u00b0 when pies go into the oven.
Bake about 30 minutes.
Combine all dry ingredients.
Drain pineapple.
Combine dry ingredients with margarine, vanilla, pineapple and milk.
Pour into two unbaked pie shells.
Bake at 375\u00b0 for 45 to 50 minutes.
Beat eggs; add sugar, flour, syrup, melted butter and crushed pineapple.
Pour into unbaked pie shell.
Bake at 325\u00b0 for about 45 minutes or until filling is set.
Mix sugar, flour, oleo, vanilla, pineapple and eggs.
Pour into two unbaked pie shells.
Bake 1 hour in a 300\u00b0 oven.
This pie freezes well after baking.
Blend sugar and flour.
Add oleo, then add eggs, pineapple and coconut.
Mix well.
Pour into 2 unbaked pie shells.
Bake at 325\u00b0 about 1 hour.
Freezes well.
Separate eggs.
Combine sugar, flour and melted butter.
Beat egg yolks.
Add to sugar mixture, mixing with an electric mixer until well-mixed.
Add drained pineapple and mix well.
Beat egg whites until they form stiff peaks and fold into the mixture above.
Pour into unbaked pie shells and bake at 300 degrees for 45-50 minutes.
Prick pie crust with fork to make a crusty crust, then refrigerate.
In a small bowl beat egg substitute and flour.
Add sugar, pineapple juice, corn syrup, vanilla, salt and margarine to egg mixture.
Add nuts.
Place pie in a baking sheet and pour in filling.
Cook pie for 30 minutes at 350\u00b0, then reduce heat to 300\u00b0 for 30 minutes, until golden brown.
Let pie cool on wire rack.
Drain pineapple.
Cream together sugar and oleo until light and fluffy.
Add eggs and salt; mix well.
Stir in pineapple and lemon juice.
Pour in pie shell.
Bake at 350\u00b0 for 40 to 45 minutes.
Melt oleo in saucepan.
Add sugar and flour.
Add eggs and pineapple.
Pour in unbaked pie shell.
Bake at 350\u00b0 until golden brown.
Mix all ingredients and place in pie shell.
Bake at 350\u00b0 for 30 to 45 minutes or until golden brown.
Put flour, sugar and salt into a bowl; mix well.
Add eggs, water, pineapple and coconut.
Mix and pour into unbaked pie shell.
Bake in a 400\u00b0 oven until pie begins to brown.
Reduce heat to 300\u00b0 and bake until firm (approximately 30 minutes).
Mix sugar and flour together.
Beat eggs and add to sugar and flour mixture with other ingredients.
Bake in an uncooked pie shell at 350\u00b0 for 45 minutes.
Mix the flour with the sugar.
Add remaining ingredients. Pour into unbaked pie shell and bake in a 350\u00b0 oven until a knife inserted will come out clean, about 45 minutes.
Beat eggs until thick.
Add cornstarch and sugar.
Beat in melted butter and vanilla.
Add pineapple.
Pour into unbaked pie shall and bake at 325\u00b0 until set.
Combine sugar, cornmeal, flour and salt.
Mix and stir in margarine.
Add eggs and pineapple and beat.
Pour into unbaked pie shell and bake 45 minutes at 350\u00b0.