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    You are in: Home / Recipes / Fresh Pineapple Pie Recipe
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    Fresh Pineapple Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 3 mins

    40 mins

    23 mins

    Lorraine of AZ's Note:

    We're all familiar with fresh strawberry pies cloaked in a glace topping. In this pie, it's fresh pineapple tidbits that are cloaked in a luscious glaze. In other words this pie is a kissing cousin to the strawberry glace pie. The recipe was printed in the Jacksonville, Florida, newspaper by food editor Joel Crea who said that this was one of the best-received recipes the newspaper has printed. Included is a wonderful nut crust which you can use in a number of other pie recipes which call for an ordinary graham cracker crust. I haven't tried this yet, but wanted to share it for those of you who would like something different for your summer menus.

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    Ingredients:

    Serves: 8

    Yield:

    pie

    Units: US | Metric

    Nut Crust

    Directions:

    1. 1
      Twist crown from pineapple. Cut pineapple into quarters. Remove fruit from shell. Core and cut pineapple into bite-size chunks.
    2. 2
      Combine sugar, cornstarch, lemon peel, and nutmeg in a large saucepan. Stir in water and food coloring. Cook, stirring constantly, until sauce is clear and thickened. Remove from heat. Add pineapple chunks. Cool.
    3. 3
      Preheat oven to 325°F While filling is cooling, prepare the nut crust. Grind walnuts; spread in shallow pan. Bake in oven 10-15 minutes or until just roasted, turning occasionally to roast evenly. Advance heat to 400 degrees.
    4. 4
      Add vanilla wafers, a few at a time to blender and blend to make enough crumbs to measure 3/4 cup. Combine measured walnuts, crumbs, sugar and melted butter. Press into bottom and up sides of a 10-inch pie plate. Bake in oven 8 minutes. Cool.
    5. 5
      Spoon filling into cooled crust. Pour sauce evenly over fruit. Cover and chill overnight.

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    Ratings & Reviews:

    • on August 04, 2009

      55

      This is a really refreshing pie, perfect for summer. I used a medium size pineapple, one of those extra sweet varieties. I chilled the topping in the refrigerator as I was preparing the crust and it thickened nicely. I did need to prepare about 25% more crust (using a food processor for both the nuts and vanilla wafers) for it to evenly cover all of my 10" Pyrex pie plate. To make it more "tropical", I topped the filling with a layer of toasted coconut. Thanks for sharing the recipe; I was looking for a dessert that called for fresh pineapple and this was perfect!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 15, 2008

      15

      I made this froma huge perfect pineapple last week and it turned out to be a runny mess. The Glace topping never gelled and I think it was because the pineapple had so much juice.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Fresh Pineapple Pie

    Serving Size: 1 (211 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 298.5
     
    Calories from Fat 141
    47%
    Total Fat 15.7 g
    24%
    Saturated Fat 6.0 g
    30%
    Cholesterol 19.0 mg
    6%
    Sodium 118.0 mg
    4%
    Total Carbohydrate 39.4 g
    13%
    Dietary Fiber 1.7 g
    7%
    Sugars 19.7 g
    78%
    Protein 2.3 g
    4%

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