Sunday, July 10, 2016

Pineapple Cream pie

How about some fresh pineapple pie filling or ice cream topping?

Easy to make and there is nothing that can compare to homemade.

I've made a similar recipe using strawberries and blueberries and peaches too so you might want to make some especially when these type fruits go on sale.

Prices on fresh pineapple have been very reasonable and I bought two. We ate one quickly and I decided to make pineapple pie filling with the other.  This happened to be very convenient because these pineapples were cleaned and cored so it took little time and a lot less effort to do this.


1 pineapple cut in pieces
1 cup water
1/2 cup sugar

2+ tablespoons cornstarch

Cook all except cornstarch over medium heat until pineapple is tender.  Strain pineapple and reserve syrup .  Place pineapple in food processor and pulse until all is blended.  

Add about 2 tablespoons cornstarch to reserved syrup stirring constantly and cook until syrup is thickened.  It should be thick. If not add another tsp. And whisk it until smooth. Add pineapple and stir together. Quite simple and yummy!

Now on to the pie.

I store bought graham cracker crust
2 cups or more pineapple pie filling or homemade you choose
1/2 to 1 pt. heavy whipping cream
1 tsp. vanilla 
4 T confectioners sugar 

Making sure pineapple filling is cooled add about 1 cup whipped cream to filling. Stir to combine.

Pour into pie shell.  Top with the rest of the beaten heavy cream.

Note:  Short step method.  Canned pineapple pie filling and use Cool whip instead of whipped cream.

Very tasty and so good for summer! YUM!

From my kitchen to yours,

Post a Comment