Thursday, February 11, 2010

Friday is Pieday!

So you came back for more pie did ya? Well you came to the right place and I have an absolutely lovely pie for you this week. As you may have heard, northern Virginia has been getting hit with snowstorm after snowstorm. I currently have around 2 1/2 feet of the white stuff on the ground right now. I decided to try to put myself in a spring time mood by choosing a recipe that was cool, refreshing and had a tropical touch to it. Today I will be baking a Creamy Pineapple pie that is a favorite in my home. It is a double layered pie with a bottom layer of luscious pineapple and a cheesecake style top layer. 

For this weeks pie you will need:

 1 8oz can crushed pineapple in juice undrained
 2 eggs
 1 cup granulated(divided) sugar
 8oz cream cheese
 1/2 tsp vanilla
 1/4 cup chopped pecans
 1/2 tsp salt
 1/2 cup milk
 1 tbl cornstarch
 and the recipe for my pie crust (see post for feb 5, 2010).
Prepare the pie crust recipe as given in my Feb. 5, 2010 post.

In a small saucepan mix 1/2 cup of the sugar and cornstarch together and then add pineapple. Bring to a boil, stirring constantly for 2 minutes while it thickens. Let cool a few minutes a pour into bottom of pie shell. In a mixing bowl, beat cream cheese, 1/2 cup sugar and salt until smooth. Add the eggs, one at a time,beating well after each addition. Blend in the milk and vanilla. I have to apologize, because while I was at this stage, I was so engrossed with the raging blizzard out my kitchen window, I forgot to take a photo of the cream cheese mixture. However I have complete confidence in you gals and guys to figure this out part minus a photo...ya think???

Carefully and with a large spoon, ladle the cream cheese mixture over the pineapple. Mixture will be thin and that's should be. Chop the pecans and carefully sprinkle them on top of your pie in any pleasing design.  Now get creative here...maybe in the shape a palm tree or the Windsor Castle !  Ok...maybe just a simple circle makes more sense. Don't you just love my little antique nut chopper. It was my mother-in-laws and she was nice enough to let me have it..thanks Mom! Your pie is now ready for the oven. Bake your baby at 400 degrees for 10 minutes and then reduce oven temp to 325 degrees and bake 45-50 minutes more or until center is set.  For you novice bakers that means until the center is not all wiggly jiggly. If you find your crust getting too brown, cover with aluminum strips or a handy aluminum pie ring. I personally swear by my pie crust rings and you can find them at!  
While your pie is baking their is one more little treat I want to share with you....pie crust cookies!!!! When I was a little girl, baking with my mom, she would always take the left over dough, roll it out and sprinkle it with melted butter and cinnamon sugar. Then she would roll it into a log and cut pinwheel shaped cookies to bake. I used to like those flaky morsels better than the pie. To a little girl it was like took scraps and turned them into fabulous treats. I hope all you young Moms and Dads out there are creating wonderful baking memories with your children, because believe me...they will remember those times.  Hint: remember that extra crumb topping from last weeks pie...that would make a great filling for your pinwheel cookies!
Don't these look wonderful?? I think I will have a tea party while I wait for my pie to bake...yum.
Time to take her out of the oven to cool and then chill......patience please...go take a walk with Gretel and you can have a piece when you get back.
Is your mouth watering yet? I have to admit and not just because I made it, this pie is delicious! Not too sweet, with just the right amount of fruit and luscious cheesecake topping. The nuts add a nice crunchiness to the creamy quality of this pie. I hope you give it a go and enjoy it as much as we do.
Until next kind and.......(ding dong, door bell is ringing) Oooo..I have a surprise guest. Look who has popped in for a piece of pie and cup of Earl Grey!! 

My new best friend...everyone.... I would love for you to meet 'Oscar'. Oscar is from the Cotswolds, UK. He has decided it was time to go off on his own and see a little of this big world. He was very sad to leave his Mum and Dad, Gretel and Andy, but not too sad to get away from their cat.  He must have gotten a very good education in their home, because every night he tells us wonderful stories about circuses and is very knowledgeable about hunting for wild mushrooms. He has promised to teach me how to bake gingerbread and cherry almond cake. I think Oscar and I are going to get along great. 
So stay creative and eat pie!!!


Kelly Ann said...

Yummooooooo....I would love to meet Oscar, he looks friendly..

Chigger Hill Cottage said...

Wow, what a wonderful recipe! I would never have thought about the cookies! Great idea and thanks for sharing the pie! Bet Oscar gets the first piece!

PG said...

Lucky Oscar gets to eat your pie too! You know, we don't do the huge variety of pies over here that I see you making, some of these things I've never heard of - for instance, it's not traditional to use cream cheese or corn starch - I think I'd have to hunt corn starch down, as it's not a regular cupboard staple and I've never seen it sold. (And yes I do love your nut chopper).

Audrey said...

The pie looks amazing!! No way would I get the boys to eat it though, but that's ok! More for the rest of us LOL

Jacquelyn said...

Oh this looks really good! I'm a pie baker too...your crust looks beautiful. Do you use that Virginia flour that is soft as talcum powder? I buy 25# of it everytime we drive through Virginia on our way to see our SC kids.

w said...

oh that pineapple pie looks delish. send me a piece. you'll need to make the package airtight, of course. and hurry. i'm hungry. right now. also. make mine with splenda.

also. he's cute but oscar looks like he could gain a few extra pounds.

Dar said...

Your pie and the whimsical instructions have me hooked. I 'shell' have to try your 'pie'. Love your nut chopper. My Grandmother had one. I wonder what ever happened to it...the top of hers was green. Mom used to roll out the leftover dough, sprinkle with sugar and cinnamon, cut into strips before baking. They also were my favorite part of pie. So flaky. Thanks for the recipe and the memories.
God Bless

Michelle Palmer said...

Each time I stop by, your sweet bluebirds banner makes me smile! This pie is SURE to make my family smile tonight~
Thank you for sharing!
Hope you have a wonderful weekend...

Ana Popov said...

I love the idea of the pinwheel cookies! I may start using your pie crust recipe for all my pies. It seems delicious!

Ana Popov said...


Thank you so much for the pie crust tips!!! I will make your pie and I will let you know! Let me know if you are going to post a cherry pie recipe and I will let my readers know! I can send the link to your recipe, if you like.

Have a nice weekend!

Atelier Conti said...

Oh my goodness Janet! It's been way too long since I visited your blog! I had no idea what I've been missing...I won't let the time get away from me again. I really hope to make that incredible looking pie. I hope I can find all the ingredients over here. The photos are wonderful. Hope the snow melts soon. We have a little, but not like you! I'm tired of it for sure.

Annette said...

I can't wait to try this pie! My mother used to roll out the extra pie dough and sprinkle with cinnamon sugar, cut in strips and bake. I've even been known to make pie dough just for the sweet strips!

Frenchy chick said...

This looks so yummy...I have never seen this recipe before!!
Thanks for following my blog, I am following yours too.
Come say Bonjour again!

Felicia said...

Yum! Looks delicious :)

Chantelle {fat mum slim} said...

Yum. Yum. Yum!

My mouth is watering so much I can say little more! x

w said...

where's my pie! i've been waiting forever!

quiltcat said...

what a yummy sounding recipe! my mother had a nut grinder exactly like that...wonder where it is...i hope my father kept it. She never had that much pie crust left over, but would roll whatever little scraps were left into tubes and bake those...what a treat to crunch on, warm from the oven! I early on became the pie crust chef because i had more patience than she did in rolling it out to an even thickness (we roll between two sheets of waxed paper, eliminates the problem of sticking to the table and rolling pin). Thanks for a yummy recipe and the walk down memory lane!

Marie said...

Ok - pineapple pie is my favorite pie in the entire world. It has always been my special treat on my birthday since I was a very young girl (and that was a LONG time ago). Now I just have to try this one. It's a good thing my family likes pineapple pie - although my delightful sons-in-law look a little peekish every time.