Pineapple Cheese Pie

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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.

Filling 1
I cup crushed pineapple (include juice)
1/4 cup sugar
1 Tbsp cornstarch
1/2 tsp nutmeg

Filling 2
3 ounces cream cheese (at room temp)
2 eggs
1/2 cup milk
1 tsp lemon zest

1/4 cup finely chopped pecans


Filling 1
~ 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

Filling 2
~ 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.




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Backwoods Pie


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







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Cherry Dream Pie

Funny, how everyone’s perspective is different. For me this pie was kind of unique. A pie, I may of had a few times.  For one of the critics, it was a college staple. It is fast, easy, and taste like you spent all day on it. I accidently got no sugar cherry pie filling. I was a little nervous how it would turn out, but everyone agrees it actually tasted better without all the sugar. Enjoy this wonderful treat!

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Ingredients                                                                                                   Bake 325° for 25 mins.

  • 1 can (14 oz.) sweetened condensed milk
  • 1/3 cup lemon juice
  • 1 can (21 oz.) cherry pie filling (I used no sugar pie filling)
  • 1 Keebler® Ready Crust® Graham Pie Crust


~ Beat egg yolks
~ Add condensed milk
~ Add lemon juice
~ Pour in pie crust.

Refrigerate at least 3 hours or until set.

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Sunny Pie

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



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