Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenPies - Pineapple - A Slice Of Paradise Pie
Famous Authors (View All Authors)
Pies - Pineapple -  A Slice Of Paradise Pie Post by :zrammbo Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2808

Click below to download : Pies - Pineapple - A Slice Of Paradise Pie (Format : PDF)

Pies - Pineapple - A Slice Of Paradise Pie

1 Pouch Refrigerated All-ready Pie Crust

First Layer:
1/2 Cup Coarsely Chopped Pecans
1/2 Cup Coarsely Chopped Macadamia Nuts
1/3 Cup Corn Syrup, half light, half dark
1 Egg

Second Layer:
1 (21 oz.) Can Comstock Pineapple Pie Filling
1/2 tsp. Cinnamon

Third Layer:

1 (8 oz.) Cream Cheese, softened
1/3 Cup Sugar
1 Egg
1 tsp. Vanilla
10-12 Pecan Halves
Aerosol Whipped Topping

Heat oven to 375º F. Have pie crust at room temperature for 1/2 hour. Unfold crust into a 9 1/2- 10-inch pie plate. Press out fold lines and crimp edges.

For first layer, mix together both nuts, corn syrups and egg. Place into prepared pie crust. Bake at 375º for 15-20 minutes or until partially set.

Meanwhile mix together pineapple pie filling and cinnamon and set aside.

In electric mixer, cream together cream cheese and sugar. Add egg and vanilla and beat until smooth.

Remove partially baked pie and carefully spoon pineapple-cinnamon mixture on top of partially baked first layer. Spoon cream cheese layer on top of pineapple, making sure it is evenly spread out to crust.

Return pie to 375º oven and continue to bake for 20 - 25 minutes or until set. During last 10 minutes crust may be covered with foil to prevent overbrowning. Remove from oven and garnish with pecan halves.

Refrigerate until chilled. Serve with whipped topping. Makes 10-12 servings.

(sent dezzerts.com 12/99)
If you like this book please share to your friends :

Pies - Double-crust Pineapple  Pie Pies - Double-crust Pineapple Pie

Pies - Double-crust Pineapple  Pie
1 (20 oz.) can crushed pineapple 3/4 cup sugar 2 1/2 Tbsp. cornstarch 3 Tbsp. butter or margarine 2 Tbsp. lemon juice 2 tsp. lemon rind pastry for 2 crust (9-inch) pie Preheat oven to 400° F.Drain pineapple, reserving 1/2 cup pineapple juice. Combine sugar and cornstarch in a saucepan; stir well. Add reserved pineapple juice. Cook over medium heat,stirringconstantly, until thickened.Remove from heat. Add pineapple, butter, lemon juice and rind. Stir until butter melts.Pour into pastry-lined pie plate. Cover with top crust, slit several places to allow steam to escape.

Pies - Persimon -  American Persimmon Pie Pies - Persimon - American Persimmon Pie

Pies - Persimon -  American Persimmon Pie
2 cup Persimmon pulp 1 Egg; beaten 1 cup Milk 1/2 cup Sugar 1/8 tsp Salt 1 Tbsp Cornstarch 1 Pastry shell (9"); uncooked Mix persimmon pulp, egg, and milk. Mix sugar, salt, and cornstarch and add to first mixture. Line 9-inch pie pan with pastry and pour in filling. Bake at 450 degrees for 10 minutes. Then reduce temperature to 350 degrees and bake 50 to 60 minutes longer.