Best Old Fashioned Whiskey Pineapple Pie Recipes

VINTAGE PINEAPPLE PIE RECIPE

Steps:

• Preheat oven to 300 F
• Combine cornstarch, 1/4 cup sugar, and salt in a saucepan
• Add pineapple (including liquid)
• Cook over medium heat, stirring, until clear and thickened
• Beat egg yolks with 1/4 cup sugar and add to pineapple mixture
• Cook 1 minute
• Cool
• Add lemon juice and pour into pie crust
• Make meringue by beating 2 egg whites until stiff, gradually add the remaining 1/4 cup sugar
• Top pie with meringue and bake for 30 minutes

OLD FASHIONED WHISKEY PINEAPPLE PIE

Steps:

• 1. To make filling, place fresh pineapple, butter, dark brown sugar, and whiskey in a saucepan. Cook on high for about 3 minutes, then lower heat to low medium.
• 2. Add molasses and vanilla. Mix well.
• 3. Whisk your cornstarch into your cream, then add both to the pan.
• 4. Add the rest of the filling ingredients, save the yolks. Stir well and allow to bubble.
• 5. Beat your egg yolk. Then a few drops of the pan mixture to the yolks. Beat. Then a little more, until the yolks are heated but not cooking as to temper the yolks. When this is accomplished, slowly add eggs to pan while whisking.
• 6. Puree filling with a immersion blender.
• 7. Remove from heat, then pour in a mixing bowl. Place in refrigerator.
• 8. Make pie crust and press into greased pie dish. Set aside.
• 9. To make meringue, take chilled whites and beat on low for 3 minutes, gradually raising the speed.
• 10. Then add salt, cream of tartar, and vanilla. Keep beating.
• 11. When glossy, add a teaspoon of sugar at a time. When all is in, beat until you have soft to strong peaks.
• 12. To assemble pie, pour chilled filling into crust, then add meringue, optionally making peaks.
• 13. Place in a 400F preheat oven for 5 minutes. Then drop heat to 325F for 25 minutes.
• 14. Refrigerate overnight.

GRANDMA T'S PINEAPPLE CREAM PIE

Steps:

• Whisk sugar, flour, and salt together in a saucepan over medium heat. Add milk and cook, whisking constantly, until mixture thickens and begins to bubble, 3 to 5 minutes. Remove from heat.
• Stir pineapple, egg yolks, and butter into milk mixture. Return to heat and cook over medium heat until mixture begins to bubble, 3 to 5 minutes. Continue cooking, stirring constantly, until hot and thick, about 2 minutes more. Pour mixture into prepared pie crust. Refrigerate until chilled, at least 3 hours.

PINEAPPLE PIE III

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a medium saucepan combine sugar, cornstarch, pineapple with juice, and lemon juice. Cook over medium heat, stirring constantly until thickened, then allow to boil 1 minute.
• Cool slightly and pour mixture into pastry-lined pie pan. Cover with top crust and seal. Make a few steam vents in crust, then brush with milk and sprinkle with sugar. Place in preheated oven and bake for 35 minutes. Serve chilled or at room temperature.