Favorite Pineapple Pie


I LOVE PINEAPPLES!  If you do too, then this pie is for you!  It is so simple to make, with basic ingredients already in your pantry and refrigerator.  I love eating it cold, but you can eat it at room temperature if you’d prefer.

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2 large Eggs
1/2 cup unsalted Butter, melted
1 cup granulated Sugar
3 Tbsp. All-purpose Flour
1/4 tsp. Salt
1 tsp. Vanilla extract
1 tsp. Pineapple extract
1 – 2 Tbsp. fresh Lemon juice
1 (20 oz. can) crushed Pineapples (drained, squeeze to release juices BUT do not squeeze dry)
1 frozen DEEP dish Pie crust

Preheat your oven to 350° degrees.  Begin by opening the can of crushed pineapples and pouring it into a colander or sieve to allow the juices to drain. Squeeze some of the juices out of the pineapples but DO NOT squeeze it completely dry.

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Place the pie crust into the oven and allow it to bake for about 5 – 8 minutes.  Remove it from the oven and set it aside.

Variation:  If you like coconut, after the pie crust has “prebaked”  toss some coconut flakes into the crust, before you add the filling.  Then bake as directed.
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Now, in another bowl, combine the rest of the ingredients.   Add the melted butter over the ingredients.
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Using a hand mixer, beat these ingredients together until combined well; about 2 – 3 minutes.
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Now add in the drained, slightly squeezed pineapples.  Fold them into the egg mixture until thoroughly combined.
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Place the pie crustonto a cookie sheet, pour the mixture into your pie crust. Bake for about 45 – 50 minutes.  It should be set and have a golden color.  Remove from the oven and allow to cool completely and set.I prefer to eat this pie cold, but it’s still delicious at room temperature.
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Ruarke’s Favorite Chess Pie


I had no idea that my “island boy” son loved Chess Pie, until he came home one day and was telling me about a BBQ he attended and a pie that was “store bought” that was also served!  Yes, it was Chess Pie.  SO, in my quest to always please my family and make their  most favorite dishes and meals, I set out and have tried several recipes that were posted on the internet and in my cookbooks.  The recipe I’m sharing with you, is a definite “Tried and True” combination of several of those recipes that.  It’s sweet and buttery and full of that old fashioned country goodness.

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1 regular Pie crust, NOT “deep dish” type
4 large Eggs
1 cup granulated Sugar
1/4 cup Butter, softened
1 Tbsp. WHITE Vinegar
1 Tbsp. Cornmeal
1 Tbsp. All-purpose Flour
1/4 tsp. Salt
1 tsp. Vanilla extract

 

Preheat your oven to 350° degrees.  Place your unbaked pie crust onto a cookie sheet and allow it to “prebake” for about 5 – 8 minutes.   While the crust is baking, make the filling.

In a mixing bowl, combine the eggs, butter, and vanilla extract.

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In another bowl, combine the sugar, flour, cornmeal, and salt.  Stir to combine well.

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Pour the sugar mixture to combine with the egg mixture.  Pour in the white vinegar.

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Using a hand mixer, beat these ingredients together until thoroughly combined, for about 2 – 3 minutes.

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The pie crust should have been done “pre-baking” and removed from the oven. Allow to cool slightly!

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Pour the mixture into the pre-baked pie crust.  Place the pie onto a cookie sheet and allow to bake in a 350° degree oven for about 35 minutes or until golden.

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If the crust begins to darken before the cooking time is up; carefully cover the crust edges with aluminum foil.  Allow to cool completely before placing into the refrigerator.  Slice and serve!