Tag Archives: pie

Hawaiian Pineapple Pie

25 Jul

Pineapple is so refreshing! Especially in the summertime. This pie is an absolute breeze to make… and since it’s a no-bake pie, the oven never has to come on! I recently made this pie with a group of 2nd and 3rd graders who each made their very own, crust and all!

You can use a pre-made graham cracker crust or simply make your own. Enjoy!

 

Hawaiian Pineapple Pie

Servings: 6-8
Time: 5 min. to make… 2 hrs. to chill
Level: Kid-friendly

1 can crushed pineapple, undrained
1 large box instant vanilla pudding
1 c. sour cream
1 graham cracker pie crust (or make your own, see recipe below)

In a medium sized bowl, mix together crushed pineapple with juice, pudding mix, and sour cream. Pour into pie crust. Refrigerate for at least 2 hours before serving. Yum!

Graham Cracker Crust

1 sleeve graham crackers (about 9 long crackers)
1/4 c. sugar
5 tbsp. butter, melted

Finely crush crackers. Add sugar and butter. Press into a pie plate with finger tips. Yum!

Tips
– I put the crackers in a zip loc bag and use the full pineapple can to roll across the bag.

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Enchilada Pie

1 Mar

Well, another Mexican craving…when will it stop? I think Mexican dishes might just be my all time favorite. Last night, we had a friend come in from out of town. A few drinks, a few tail whooping at darts, and an overall great night. The best part: Enchilada Pie and chips and salsa.

Chips and salsa would absolutely be #1 on things to serve at my death row meal. I LIVE for chips and salsa. Don’t care what kind of chips, don’t care what kind of salsa. Just let me at ’em!

I threw this meal together tonight using some cans I had stacked in my pantry. They were actually given to me my my wonderful Nana. She loaded me up on canned goods the last time I went to visit and I can’t thank her enough. She wanted to clean out her pantry and I happened to be there… score! So many great recipes have come from her graciousness.

Enchilada Pie

Cook Time: 35-40 minutes
Level: Easy to medium (depending on whether or not you have to cook your chicken)
Serving Size: 6

1 can fat free refried beans
1 tsp. cumin
1 tsp. chili powder
1 tsp. cayenne powder
1 tbsp. salsa
4-6 small corn tortillas
1/2 c. chicken, cooked and shredded
1 can enchilada sauce
1 small can chopped green chilies
1/3 c. shredded cheese

Cook chicken if needed… Try the cooking method I used in my Stir Fry recipe, or just pan sear/grill. This is also a great way to use leftover chicken.

Preheat oven to 350°. Mix beans and next 4 ingredients.

Spread mixture on the bottom of a greased, 9×13 baking dish.

Break or tear e tortillas into 1/4ths and layer half of them on top of bean mixture. Top with shredded chicken. At this point you could add some corn if you had any. Pour 1/2 can enchilada sauce over top. Layer with remaining tortillas.

Pour the other 1/2 of the enchilada sauce over the tortillas and top with green chilies and shredded cheese.

Bake, uncovered, for 30 minutes or until bubbly and golden brown. Yum!

Tips
– Try this recipe with cooked ground beef instead of chicken.
– Add corn or tomatoes to the chicken layer.
– Top with a dollop of sour cream right before serving.

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