Pineapple, pineapple, pineapple

Last August we prepared a polynesian-themed dinner for Brittany and Randy's wedding.  One of the menu items was pineapple tidbits.  After the event I had four of the large (really large) cans of pineapple left.  Lonnie recently cleaned up my "pantry" area and there was all the pineapple.

I decided to open a can on Wednesday when two of our little grandchildren came to have dinner with us.  They were delighted with the pineapple and ate about one cup out of this can.  So....I thought what to do with all that pineapple?  

I remembered when I lived in Guadalajara, Mexico, there were always little pineapple pies on the counter of the corner marker.  So, after some investigating online I found a couple of recipes and decided to try my hand at creating a couple of pineapple pies.  First I noticed that the recipes called for crushed pineapple and since I was working with tidbits, out came the Blendtec.  Love my Blendtec.  30 seconds later - crushed pineapple!!

The first recipe starts with a basic crust to which you add a pineapple filling and then bake.

Pineapple Pie

Crust:
2 1/2 cups flour
1 T sugar
1 tsp salt
2 sticks of butter, cut into small pieces, very cold
1/2+ cups water

Mix flour, sugar, salt and butter with pastry blender.  Add water slowly until dough forms a ball.  Roll out and place in 9-inch pie plate.

Filling:

3/4 cup coconut, shredded
1 cup sugar
1/4 cup flour
1/2 tsp salt
1 T lemon juice
1 T butter, melted
2 cups crushed pineapple

Mix well and pour into pie shell

Bake at 400 degrees for 35-40 minutes.

After completely cooked in the refrigerator, "frost" with sweetened whipping cream.

The second recipe is roughly based on the Samoan pineapple pie recipes I saw online.  It has a baked shell filled with a pineapple custard.

"Samoan" Pineapple Pie

Crust:  
3 eggs
3 cups self rising flour
1 cup sugar
1 1/4 cup butter

Cream butter and sugar.  Add eggs one at a time.  Slowly add flour.  Mix until dough forms a ball.  Roll and place in pie plate.  (This dough was super easy to work with.)  Bake at 375 degrees for approximately 15-20 minutes.

Filling:
2 cups whole milk
2 cups cream
5 eggs, beaten
1 cup sugar
1 tsp vanilla
1 1/2 cups pineapple, crushed

Mix milk, cream, eggs, sugar and vanilla in medium saucepan.  Cook over medium heat until comes to a slight boil and begins to thicken (approximately 20 minutes) stirring constantly.  Add pineapple.  Pour in cooled crust and place in the refrigerator.  Let chill at least two hours.  I piped sweet whipped cream over the pie.  Enjoy!

I had a little pineapple left after all that baking so I created a frozen drink.  This was a hit and Lonnie said it would even be better with a little rum in it!

2 cups frozen pineapple tidbits
1 cup heavy cream

Blend well and serve!

I think I am done with pineapple for a little while!  By the way, the first recipe for pineapple pie was our favorite.  Kind of like a tart coconut cream pie. The second is less sweet and very heavy, but still quite delicious.