Combine Cool Whip, pineapple, cream cheese and sugar.
Place in graham cracker crust.
Chill.
Combine the sugar, cocoa, flour, and salt in a heavy saucepan. Mix well, using the back of a spoon to break up any small lumps of flour or cocoa. Add the yolks and gradually stir in the milk until the mixture is smooth. Place over medium to medium high heat and cook, stirring constantly, for about 5 minutes or until the mixture thickens. Remove from heat and stir in vanilla and butter. Pour into baked pie crust and top with meringue. Bake according to meringue recipe used for coconut cream pie.
Layer bottoms of pie crust with drained pineapple.
Then layer with coconut cream pie filling and layer of banana cream pie filling.
Sprinkle with flaked coconut and pineapple chunks. Spread whipped cream over pies.
Chill and serve.
Serves 12 to 18 people.
nto baked pie shell----> Meringue: Beat 3 egg whites with cream of
Beat whipping cream and refrigerate.
Put a couple of tablespoons of pineapple in cream cheese and beat until fluffy. Pour off about 1/4 of juice from pineapple so pie won't be too sloppy.
After beating cream cheese, fold in whipping cream with the Equal.
Then add crushed pineapple and vanilla.
Be sure your pie crust gets good and brown and cool before filling it.
Chill at least 3 hours.
The longer it sets, the more flavorable it is.
In a saucepan, combine sugar, salt and cornstarch.
Stir in pineapple with syrup, sour cream and lemon juice.
Cook, stirring constantly, until mixture thickens and bubbles.
Stir a small amount of hot mixture into egg yolks; return egg mixture to hot pudding in saucepan.
Stirring constantly, cook 2 minutes longer. Spoon into baked and cooled pie shell.
Spread meringue over pie, sealing to edge of pastry.
Bake in a 350\u00b0 oven for 10 to 12 minutes.
Cool and chill several hours, until firm.
mix crushed pineapple (including juice) with pudding mix, sour cream, 1 teaspoon
In a saucepan, heat pineapple with juice and sugar; bring to a boil.
Remove from heat.
Mix cornstarch paste to pineapple mixture.
Cool until thick.
Meanwhile, mix cream cheese until smooth; add evaporated milk and pudding powder.
Mix until blended, mixture will be thick.
Add Cool Whip and blend well. Then add pineapple mixture to pudding mixture; blend well.
Pour into pie crust and chill until firm, about 3 hours.
Drain pineapple and reserve 1/3 cup of juice.
Melt marshmallows in juice in top of double boiler.
Let cool, add 1 1/2 cups crushed pineapple.
Fold whipped cream into pineapple mixture.
Place in shell and refrigerate overnight.
In a large bowl, mix pudding with some of the juice from pineapple.
Next add pineapple, then sour cream.
Blend well by hand.
Add Cool Whip last.
Pour into baked pie shell. Refrigerate.
Can be made in advance.
Mix pudding with pineapple.
Mix until thick.
Add sour cream to mixture.
Stir thoroughly.
Add Cool Whip.
Stir.
Pour into pie shell.
Spread remaining Cool Whip on top.
Refrigerate 4 hours.
Keep refrigerated.
Combine sugar and corn starch. Add beaten egg yolks, milk and cream and mix well. Mix pawpaw pulp and mashed banana, add to egg mixture.
Cook and stir constantly over medium-low heat until thickened to the consistency of thick chunky pudding (think banana cream pie filling). Let cool.
Make meringue by beating the egg whites stiff with 3 tablespoons sugar, a pinch of salt and cream of tartar.
Pour custard into baked pastry shell and cover with meringue. Bake at 350 degrees for 12 minutes or until meringue is browned.
Prepare pudding and pie filling, using the juice and condensed milk instead of regular milk.
After pudding comes to a boil, add pineapple chunks as desired and pour pudding into pie shell.
Top with meringue topping.
Bake until brown.
Let cool until pudding sets.
Whip softened cream
cheese
and
sugar
well.\tFold in whipped cream and
add
pineapple
(well drained).\tSpoon into pie shell.
Chill thoroughly about 2 hours or until filling is set. Garnish with pineapple chunks or ring.
ottom of a 9 inch pie plate. Bake at 375 degrees
Prebake your pie crust and have cooled.
alt.
Stir in undrained pineapple, sour cream and lemon juice until
nd salt.
Stir in pineapple, sour cream and lemon juice.
Mix pineapple, milk and pudding mix.
Then add sour cream. Pour into crust and top with Cool Whip.
Other fruit may be used. If making 1 pie, use:
Mix pineapple with sour cream.
Sprinkle with pudding mix and stir until well mixed.
Put into a baked pie crust or graham cracker crust.
Let set 8 hours.
Top with whipped cream.