Cheese pies are often topped with fruit or fruit sauce, after the pie comes out of the oven. This pie is different, the fruit is actually at the bottom of the pie. There is another layer of rich cream cheese that adds to the subtle flavor of the pineapple. What is most surprising is the unique use of nutmeg with the pineapple, making the pineapple pop with flavor.
INGREDIENTS Bake 400° for 10 mins. reduce heat to
9″ inch pie shell 325° for 30 more minutes.
I cup crushed pineapple (include juice)
1/4 cup sugar
1 Tbsp cornstarch
1/2 tsp nutmeg
3 ounces cream cheese (at room temp)
1/2 cup milk
1 tsp lemon zest
1/4 cup finely chopped pecans
~ mix sugar and cornstarch in small saucepan (over med. heat)
~ add pineapple
~ cook over heat until mixture is translucent and thicker.
~ add nutmeg after you take mixture off stove
~ let cool before adding to bottom of pie crust
~ Cream cream cheese until fluffy
~ Add 1/2 cup sugar
~ Add 2 eggs
~ Add 1/2 cup milk
~ Add lemon zest
~ Layer over pineapple mixture
Sprinkle with remaining nuts.
In the Maritime Provinces of Canada ( New Brunswick, Nova Scotia, and Prince Edward Island) there’s a dessert called Backwoods Pie. It’s kind of a cross between a traditional French-Canadian sugar pie and a standard maple syrup pie. I used regular maple syrup, but I wonder what it would taste like to use flavored syrup? That what is what I love about pies, tweak one little thing and you get a totally new flavor.
Ingredients Bake 350° for 45 mins
~ 1 cup brown sugar
~ 1 cup maple syrup
~ 1/2 cup heavy cream
~ 1/4 cup flour
~ 2 eggs
~ 2 tablespoons unsalted butter, melted
~ 1/2 teaspoon salt
9″ pie pan single crust
~ Add all ingredients except flour.
~ Add the flour a little at a time.
~ Mix well
~ Pour into pie shell
With 92 days a year of rain in the Willamette Valley, who couldn’t, use a little sunshine? This pie brings the hope that summer is coming. That the sun will shine again and that our grey skies will turn blue soon.
1 (4-serving-size) package lemon-flavored gelatin mix
1 (8-ounce) container frozen whipped topping, thawed, divided
4 to 5 drops yellow food color (optional)
1 (8-ounce) can mandarin oranges, drained
1 (9-inch) prepared graham cracker pie crust
~ Prepared gelatin according to directions; refrigerate until slightly thickened.
~ Fold in 2 cups whipped topping.
~ Stir in mandarin oranges and pour into pie crust.
~ Refrigerate 4 hours, or until firm.
~ Garnish with remaining whipped topping (I added the food coloring to this whip cream).
Adapted by http://www.mrfood.com/Pie/Sunny-Party-Pie#ObBzQFway4iPeJ2Z.99