The Perfect Pineapple Pie: A Dessert That Will Have You Coming Back for More!
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Pineapple Pie Recipe
Pastry Ingredients
• 3 cups of all-purpose flour
• 1 cup of self-raising flour
• 1/2 cup of white sugar
• 150grams of butter
• 1 tsp of vanilla sugar
• 4 egg yolks
• 1 cup of milk
Steps
1. Mix the flour, butter, vanilla sugar, and white sugar to combine or until the butter is mixed into the flour well to have crumbs
2. Add egg yolks and milk together and beat to combine well
3. Add wet and dry ingredients to form a dough and for all the ingredients to combine well.
4. Add dough to a buttered pie dish starting from the sides and corners working your way inside to cover the whole pie dish
5. Bake it in the oven at 160° Celsius or 350°Fahrenheit for 20 minutes until the crust is cooked and golden brown.
6. Let it cool on the side until the pineapple filling is ready
Pineapple Filling Ingredients
• 3 cans of crushed pineapples drained
• 4 cups of water
• 1 cup of condensed milk
• 1 tsp vanilla sugar
• 30 grams of butter
• 5-6 tablespoons of custard powder
• 1 egg yolk
Steps
1. Add water, condensed milk, custard powder, vanilla sugar, and egg yolk to the pan.
2. Mix all the ingredients to combine then turn the oven on to cook
3. Never leave the stove alone at this stage especially cooking custard.
4. Keep stirring until it thickens and is ready
5. Add the drained pineapples and mix them into the custard
6. Turn off the oven and let it cool
Topping Ingredients
• 600 mils thickened cream
• 2 tablespoons icing sugar
• 1tsp vanilla sugar (optional)
• crushed peanuts
• slices of peaches
Steps
1. Beat the cream until thickens and leave it in the fridge for an hour to set
2. Add cream to the top of the pie
3. Decorate with crushed peanuts and peaches or any fruit of your choice
Enjoy!!
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The Ultimate Coconut Custard Pie Homemade Dessert Recipe
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Coconut custard pie is a delightful and classic dessert. Here's a delicious recipe for you to try:
Ingredients:
For the Pie Crust:
1 1/4 cups all-purpose flour
1/2 cup unsalted butter, chilled and cubed
1/4 cup granulated sugar
1/4 teaspoon salt
3-4 tablespoons ice water
For the Coconut Custard Filling:
1 cup sweetened shredded coconut
1 1/2 cups whole milk
1 1/2 cups canned coconut milk
4 large eggs
1 cup granulated sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon coconut extract (optional)
Instructions:
1. Prepare the Pie Crust:
In a food processor, combine the flour, sugar, and salt. Add chilled butter cubes and pulse until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, pulsing until the dough comes together.
Turn the dough onto a floured surface, shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Preheat Oven:
Preheat your oven to 350°F (175°C).
3. Roll out the Pie Crust:
Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Press the crust into the dish, trim the excess, and crimp the edges. Prick the bottom with a fork.
4. Toast Coconut:
Spread the shredded coconut on a baking sheet and toast it in the preheated oven for about 5-7 minutes, or until golden brown. Keep an eye on it to prevent burning.
5. Make the Coconut Custard Filling:
In a saucepan, heat the whole milk and coconut milk over medium heat until it just begins to simmer. Remove from heat and let it cool slightly.
In a large bowl, whisk together eggs, sugar, flour, and salt until well combined.
Gradually add the warm milk mixture to the egg mixture, whisking continuously to avoid curdling.
Stir in the vanilla extract and coconut extract (if using).
Fold in the toasted shredded coconut.
6. Assemble and Bake:
Pour the coconut custard filling into the prepared pie crust.
Bake in the preheated oven for 45-55 minutes or until the center is set and the top is golden brown.
7. Cool and Serve:
Allow the pie to cool completely before slicing. You can refrigerate it for a few hours to chill before serving.
8. Optional Garnish:
Garnish with additional toasted coconut on top or whipped cream, if desired.
Enjoy your homemade Ultimate Coconut Custard Pie! This recipe combines the creamy texture of custard with the tropical flavor of coconut for a delicious dessert.
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Easy Apple Crumble Pie
Marie is making a fast and easy Apple Crumble Pie. This pie was so delicious. I especially liked the pecans in the crumble topping.
Easy Apple Crumble Pie
Ingredients:
• 1 ready-to-use graham cracker crumb crust (6 oz.)
• 1 egg white, lightly beaten
• 1 can (21 oz.) apple pie filling
• 1/2 cup flour
• 1/4 cup granulated sugar
• 1-1/2 tsp. ground cinnamon
• 1/4 cup (1/2 stick) cold butter or margarine
• 3/4 cup chopped pecans
• 1 Tbsp. powdered sugar
Preheat oven to 375°F. Brush pie crust lightly with some of the egg white. Bake 5 minutes; cool.
Spoon pie filling into crust.
Mix flour, granulated sugar and cinnamon in medium bowl. Cut in butter until mixture resembles coarse crumbs; stir in pecans. Sprinkle over pie filling.
Bake 25 to 30 minutes or until topping is golden brown. Cool slightly on wire rack. Sprinkle with powdered sugar.
Tuna Pie Recipe | How to make Tuna Pie at home Jollibee Inspired
Tuna Pie Recipe | How to make Tuna Pie at home Jollibee Inspired
Get written recipe:
Ingredients :
18 pieces slice Bread
2 canned Tuna (flakes in oil) 180g
1/4 grated Carrots
1/2 cup Mayonnaise
1/4 All-purpose Cream
1/2 tsp. White/Black Pepper Powder
1 teaspoon brown Sugar
50 grams grated Cheese
2 Egg
Bread crumbs
Cooking Oil
A Truly Stress-Free Pumpkin Pie from Erin Jeanne McDowell | Genius Recipes
Kristen has a new pumpkin pie for you. One with a filling that sets glassy-smooth and will never crack, a dough that won't leave your counters (and sweater) with a film of flour. Our friend Erin Jeanne McDowell, who just wrote the literal The Book on Pie, created a creamy-comforting, zero-stress pumpkin pie for a cozy tradition that asks very little of you. GET THE RECIPE ►►
Listen to Erin on the Genius Recipe Tapes podcast ►►
And hear other Genius Recipe Tapes episodes ►►
INGREDIENTS
Pumpkin Sugar Pie
99 grams (1/2 cup) granulated sugar
60 grams (1/2 cup) all-purpose flour
106 grams (1/2 cup) packed dark brown sugar
230 grams (1 cup) whole milk
153 grams (3/4 cup) heavy cream
7 grams (1 1/2 teaspoon) vanilla extract
2 grams (1/2 teaspoon) fine sea salt
212 grams (1 cup) pumpkin puree
6 grams (2 teaspoons) pumpkin pie spice (see note above)
one 9-inch / 23-cm pie crust (see below, or substitute your favorite crust, parbaked, brushed with egg wash, and cooled completely)
Press-In Cookie Crust
113 grams (4 ounces / 8 tablespoons) unsalted butter, at room temperature
50 grams (1/4 cup) granulated sugar
21 grams (1) large egg yolk (save the white for the egg wash in step 3)
5 grams (1 teaspoon) vanilla extract (optional)
210 grams (1 3/4 cups) all-purpose flour
2 grams (1/2 teaspoon) fine sea salt
15 grams (1 tablespoon) water
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Julia Child's Fluffy Pumpkin Pie was an Unexpected Journey
Julia Child's Fluffy Pumpkin Pie recipe you can find online!
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ingredients:
Yield: Two 9-inch pies, 16 to 20 servings
4eggs
215-ounce cans (3½ cups) pumpkin purée
1cup light brown sugar
1cup plus 2 tablespoons granulated sugar
Kosher salt
3 tablespoons molasses
3 tablespoons bourbon or dark rum (optional)
3 teaspoons cinnamon
3 teaspoons ginger
¼ teaspoon nutmeg
¼ teaspoon cloves
1 cup heavy cream
¾ cup milk, more as needed
Julia’s pie shell (I doubled this)
5 oz plain flour
Salt
4 Iz chilled Butter
4 tb (or less) cold water