PINEAPPLE-CARROT CAKE PIE
Provided by Food Network Kitchen
Time 4h15m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- Make the crust: Coat a 9-inch pie plate with cooking spray. Pulse the flour, sugar and almonds in a food processor until combined. Add the carrots; pulse until finely chopped. Add the butter, molasses, cinnamon, allspice and salt; pulse until the dough comes together in large clumps. Dampen your hands and press the dough into the bottom and up the side of the prepared pie plate. Freeze until firm, at least 30 minutes.
- Preheat the oven to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Bake until dry and set around the edge, about 20 minutes. Remove the weights and foil and continue baking until the bottom is dry, 8 to 10 more minutes. Let cool 10 minutes.
- Meanwhile, make the filling: Wipe out the food processor. Add the canned pineapple, cream cheese, yogurt, sugar, vanilla, cinnamon and allspice and puree until smooth. Add the egg and flour; pulse until just combined.
- Pour the filling into the crust; bake until the edge is set but the center still jiggles slightly, 25 to 30 minutes. Transfer to a rack and let cool completely. Top with dried pineapple and sliced almonds.
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Leonie Forstner
[email protected]This pie is so good, I could eat it every day!
Pro Lama Friend
[email protected]I'll definitely be making this pie again. It was a hit at my potluck.
zubeda begum
[email protected]This pie is a keeper! It's the perfect dessert for any occasion.
Naeem Mirza
[email protected]I'm not a baker, but this pie was easy to make and turned out great! My family loved it.
Sanu Budha
[email protected]This pie was a disappointment. The crust was soggy and the filling was bland. I wouldn't recommend this recipe.
Danai Bazoula
[email protected]Yum!
Mr Ariful
[email protected]This pie is amazing! I love the combination of pineapple and carrot. The crust is perfect and the filling is so moist and flavorful. I will definitely be making this again and again.
Jason Ryan
[email protected]The pie was easy to make, but it didn't turn out as well as I hoped. The crust was a little dry and the filling was a little runny. I think I might have overcooked it.
lyn Ganotisi
[email protected]This pie was a little too sweet for my taste, but I think that's because I used canned pineapple. I'll try it again with fresh pineapple next time.
Ruby Rivera
[email protected]I followed the recipe exactly and the pie turned out perfectly. The crust was golden brown and flaky, and the filling was moist and flavorful. I would definitely recommend this recipe.
Concepcion Ramirez
[email protected]This pie was easy to make and turned out beautifully. I used fresh pineapple and carrots from my garden, and the flavor was amazing. I will definitely make this again.
Austin Ignatius
[email protected]I'm not usually a fan of carrot cake, but this pie changed my mind. The pineapple added a sweetness that balanced out the carrots, and the crust was flaky and buttery. Yum!
Tharaka Pramoda
[email protected]This pineapple carrot cake pie was a hit at my party! The combination of flavors was perfect, and the pie was so moist and delicious. I'll definitely be making this again.