Pineapple-Carrot Cake Pie
The recipe Pineapple-Carrot Cake Pie can be made in about 4 hours and 15 minutes. Watching your figure? This lacto ovo vegetarian recipe has 489 calories, 13g of protein, and 35g of fat per serving. For $1.26 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 10. Head to the store and pick up ground allspice, ground cinnamon, flour, and a few other things to make it today. 175 people have tried and liked this recipe. It is brought to you by Foodnetwork. Overall, this recipe earns a pretty good spoonacular score of 68%. If you like this recipe, you might also like recipes such as Carrot Cake Sheet Cake with Pineapple Cream Cheese Frosting, Carrot and Pineapple Cake, and Pineapple Carrot Cake.
Servings: 10
Preparation duration: 155 minutes
Cooking duration: 100 minutes
Ingredients:
1/3 cup sliced almonds
Thinly sliced dried pineapple and sliced almonds, for topping
1 1/2 cups grated carrots (about 3 medium)
1 8-ounce package cream cheese
1 large egg
1 tablespoon all-purpose flour
1 1/3 cups all-purpose flour
1/4 teaspoon ground allspice
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1 teaspoon ground cinnamon
1 tablespoon molasses
1 8-ounce can crushed pineapple in juice
1/2 cup 2% plain Greek yogurt
1/2 teaspoon salt
1/3 cup sugar
1 stick cold unsalted butter, cut into pieces
1 teaspoon pure vanilla extract
Equipment:
food processor
aluminum foil
oven
Cooking instruction summary:
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. Photograph by Con Poulos
Step by step:
1. Make the crust: Coat a 9-inch pie plate with cooking spray. Pulse the flour, sugar and almonds in a food processor until combined.
2. Add the carrots; pulse until finely chopped.
3. 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.
4. Preheat the oven to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans.
5. Bake until dry and set around the edge, about 20 minutes.
6. Remove the weights and foil and continue baking until the bottom is dry, 8 to 10 more minutes.
7. Let cool 10 minutes.
8. Meanwhile, make the filling: Wipe out the food processor.
9. Add the canned pineapple, cream cheese, yogurt, sugar, vanilla, cinnamon and allspice and puree until smooth.
10. Add the egg and flour; pulse until just combined.
11. Pour the filling into the crust; bake until the edge is set but the center still jiggles slightly, 25 to 30 minutes.
12. Transfer to a rack and let cool completely. Top with dried pineapple and sliced almonds.
13. Photograph by Con Poulos
Nutrition Information:
covered percent of daily need
