Just roll it out flat and use cookie cutters to make hearts, stars, or whatever you like.
You can use store-bought or your own graham cracker crust. Graham cracker crust: Use graham cracker pie crust instead of regular for a crunchier pie.Lemon: Use lemon juice and lemon zest instead of lime for a slightly different flavor.Cut and serve: Once it is completely chilled and set, it’s time to eat!.Chill the pie: Next, pour the pie filling into a no-bake crust and let it chill in the fridge covered with plastic wrap for at least two hours or overnight.
Bring to a boil over medium heat and then simmer on low for about 10 minutes until the mixture is thick and the liquid is mostly gone. Make the filling: First, combine all of the ingredients except the cream cheese into a medium saucepan.Cool and serve: Last, let creamy pineapple pie cool for 15 to 20 minutes before slicing and serving.Bake the pie: Finally, make sure your oven rack is in the center when placing the pie in the preheated oven and bake for 35 minutes or until the top crust is golden brown.Cover the pie: Next, if you are using a pie shell with a top crust, lay the top over the pineapple pie filling and crimp the edges before cutting a few slices in the top for steam vents.Mix the pineapple filling: Meanwhile, stir all the ingredients for the pie filling in a large bowl and then smooth it into the prepared crust.Preheat: First, preheat your oven to 350 degrees F.Brown sugar: We used light brown sugar.Canned crushed pineapple: Any kind of canned pineapple will do.We have the exact measurements and instructions below on our recipe card. These are the basic ingredients for baking this pineapple pie recipe.