Monday, June 17, 2013

Pineapple Cream Pie

What to do with extra filling - make little ones!

This is so delicious! Be sure to follow the recipe exactly as it is. My pie turned out wonderfully perfect! I changed this recipe around to make it absolutely fantastic!

Pineapple Cream Pie

  • 3 6oz packages of cream cheese
  • 14 oz can sweetened condensed milk
  • 1/4 C lemon juice
  • 3 egg yolks
  • 1 C crushed pineapple, drained

Shortbread Crust
  • 1 cup butter
  • 1/2 cup powder sugar
  • 2 cups flour
  • 1/4 tsp baking powder


  • 3 egg whites
  • 3 Tbsp sugar
  • few dashes cream of tartar

Make Crust - Preheat oven to 350 degrees. Cream butter and sugar in large bowl. In small bowl mix baking powder and flour together. Add to butter mixture and blend well. Pat into a pie plate or tart dish. Bake 12-15 minutes. Then cool.

Beat cream cheese until creamy. Add remaining ingredients and beat until combined. Pour in baked pie crust. 

For meringue:

Beat eggs whites until frothy. Add sugar and cream of tartar. Beat until stiff peaks form. Top pie with meringue and bake in 375* oven for 5-10 min. Refrigerate until firm, store leftovers in refrigerator

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