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

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Roger/OH's Note:

    This pie is more of a cheese cake than a pie. The first time I made it I fell in love with and I am an admitted cheese cake hater. I found the recipe on an Austrailian site. For you Aussies the original recipe calls for a crust made from Nice Biscuits. The biscuits are not available in my area, but a grahamcracker crust works well.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Process cream cheese in a food processor till smooth.
    2. 2
      Add in the condensed milk and the lemon juice and process till smooth.
    3. 3
      Take the blade out and stir in the pineapple by hand then pour into the pie shell. The 15 7/8 oz of pineapple is a direct metric conversion My pineapple comes in 20 oz cans. I spoon out 3/4 of the can and then drain. I then add the other 1/4 of the can.
    4. 4
      Place in the fridge to set,.
    5. 5
      Whip the cream until stiff.
    6. 6
      After pie has set, spread or pipe the whipped cream, over the top of the pie.
    7. 7
      Finely grate chocolate over the top of the pie.

    Ratings & Reviews:

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    Nutritional Facts for Pineapple Cream Pie

    Serving Size: 1 (218 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 574.4
     
    Calories from Fat 327
    56%
    Total Fat 36.3 g
    55%
    Saturated Fat 19.6 g
    98%
    Cholesterol 102.3 mg
    34%
    Sodium 333.4 mg
    13%
    Total Carbohydrate 56.7 g
    18%
    Dietary Fiber 0.9 g
    3%
    Sugars 45.9 g
    183%
    Protein 8.3 g
    16%

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