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<blockquote data-quote="moreluck" data-source="post: 2919554" data-attributes="member: 1246"><p><span style="font-size: 18px"><strong>Pineapple Dream Pie</strong></span><img src="http://www.dearcrissy.com/wp-content/uploads/2015/03/DSC_7406-200x200.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p><a href="http://dearcrissy.com/pineapple-dream-pie/print/" target="_blank"> </a></p><p><span style="font-size: 15px"><strong>Ingredients:</strong></span></p><p></p><p></p><p><strong>Crust</strong></p><p></p><ul> <li data-xf-list-type="ul">9 ounces cookies (about 65 vanilla wafers)</li> <li data-xf-list-type="ul">4 tablespoons sugar</li> <li data-xf-list-type="ul">1/4 teaspoon coarse salt</li> <li data-xf-list-type="ul">7 tablespoons unsalted butter, melted</li> </ul><p><strong>Filling</strong></p><p></p><ul> <li data-xf-list-type="ul">2 cups powdered sugar, sifted</li> <li data-xf-list-type="ul">1/2 cup unsalted butter, softened</li> <li data-xf-list-type="ul">4 oz cream cheese, softened</li> <li data-xf-list-type="ul">8 oz container whipped topping</li> <li data-xf-list-type="ul">20 oz can crushed pineapple, drained</li> </ul><p><span style="font-size: 15px"><strong>Directions:</strong></span></p><p><strong>Crust</strong></p><p></p><ol> <li data-xf-list-type="ol">Preheat oven to 350 degrees. Using your food processor, pulse cookies until finely ground. If no food processor, add to 1 gallon plastic bag and roll with rolling pin. Be sure to reserve a few cookies for the top of your pie.</li> <li data-xf-list-type="ol">Add sugar, salt, and butter to the food processor and pulse until well combined.</li> <li data-xf-list-type="ol">Firmly press your wafer crumb mixture into bottom and up sides of a <a href="http://amzn.to/2tQa2Hn" target="_blank"><u>9-inch pie dish</u></a>. This should give you plenty of crumbs for a nice, thick crust (which I LOVE). Bake until crust is dry and set, about 10-12 minutes. Let cool completely in plate on a wire rack before attempting to fill.</li> </ol><p><strong>Filling</strong></p><p></p><ol> <li data-xf-list-type="ol">Beat the cream cheese and butter together until creamy. Reduce mixer speed and add powdered sugar slowly until well combined. Beat on high speed for one minute. Add a heaping tablespoon of your drained pineapple and stir in. Spread this cream cheese and pineapple mixture over your crust.</li> <li data-xf-list-type="ol">Fold the remaining pineapple into the whipped topping and spread on top of the cream cheese layer. Crush a few extra vanilla wafers and sprinkle over top of pie for decoration, or decorate with whole vanilla wafers. Refrigerate for at least 4 hours, preferably overnight.</li> </ol></blockquote><p></p>
[QUOTE="moreluck, post: 2919554, member: 1246"] [SIZE=5][B]Pineapple Dream Pie[/B][/SIZE][IMG]http://www.dearcrissy.com/wp-content/uploads/2015/03/DSC_7406-200x200.jpg[/IMG] [URL='http://dearcrissy.com/pineapple-dream-pie/print/'] [/URL] [SIZE=4][B]Ingredients:[/B][/SIZE] [B]Crust[/B] [LIST] [*]9 ounces cookies (about 65 vanilla wafers) [*]4 tablespoons sugar [*]1/4 teaspoon coarse salt [*]7 tablespoons unsalted butter, melted [/LIST] [B]Filling[/B] [LIST] [*]2 cups powdered sugar, sifted [*]1/2 cup unsalted butter, softened [*]4 oz cream cheese, softened [*]8 oz container whipped topping [*]20 oz can crushed pineapple, drained [/LIST] [SIZE=4][B]Directions:[/B][/SIZE] [B]Crust[/B] [LIST=1] [*]Preheat oven to 350 degrees. Using your food processor, pulse cookies until finely ground. If no food processor, add to 1 gallon plastic bag and roll with rolling pin. Be sure to reserve a few cookies for the top of your pie. [*]Add sugar, salt, and butter to the food processor and pulse until well combined. [*]Firmly press your wafer crumb mixture into bottom and up sides of a [URL='http://amzn.to/2tQa2Hn'][U]9-inch pie dish[/U][/URL]. This should give you plenty of crumbs for a nice, thick crust (which I LOVE). Bake until crust is dry and set, about 10-12 minutes. Let cool completely in plate on a wire rack before attempting to fill. [/LIST] [B]Filling[/B] [LIST=1] [*]Beat the cream cheese and butter together until creamy. Reduce mixer speed and add powdered sugar slowly until well combined. Beat on high speed for one minute. Add a heaping tablespoon of your drained pineapple and stir in. Spread this cream cheese and pineapple mixture over your crust. [*]Fold the remaining pineapple into the whipped topping and spread on top of the cream cheese layer. Crush a few extra vanilla wafers and sprinkle over top of pie for decoration, or decorate with whole vanilla wafers. Refrigerate for at least 4 hours, preferably overnight. [/LIST] [/QUOTE]
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