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Glazed Pineapple Pie Recipe
|Pie crusts||15 Ounce (All Ready)|
|Coconut||3⁄4 Cup (12 tbs)|
|Sugar||1 Cup (16 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Margarine/Butter||1 Tablespoon, melted|
|Canned crushed pineapple in its own juice||20 Ounce, drained (Reserving Liquid For Glaze)|
|Powdered sugar||1⁄2 Cup (8 tbs)|
|Rum extract||1⁄4 Teaspoon|
|Reserved pineapple liquid||2 Tablespoon|
Serving size: Complete recipe
Calories 3934 Calories from Fat 1377
% Daily Value*
Total Fat 155 g237.7%
Saturated Fat 67.2 g335.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2550.3 mg106.3%
Total Carbohydrates 622 g207.5%
Dietary Fiber 16.5 g66%
Sugars 324.3 g
Protein 24 g49%
Vitamin A 11% Vitamin C 93.4%
Calcium 35.2% Iron 90.3%
*Based on a 2000 Calorie diet
Sprinkle coconut over bottom of pie crust-lined pan.
Heat oven to 400°F.
In medium bowl, combine all filling ingredients; mix until well blended.
Spread filling mixture over coconut.
Top with second crust; seal edges and flute.
Cut slits in top crust.
Bake at 400°F. for 35 to 40 minutes or until golden brown.
In small bowl, combine all glaze ingredients, adding enough pineapple liquid for desired spreading consistency; stir until smooth.
Drizzle or spread over top of warm pie.
Serve warm or cool.