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Amaretti-Topped Fresh Pineapple Pie

No recipe image available.Reducing the fat in your diet doesn't mean having to omit tasty desserts. Crushed almond macaroons stand in for a top crust in this juicy, low-fat pie. The filling is a simple blend of pineapple chunks, sugar and tart lime.

Recipe Ingredients:

Low-Fat Crust:
1 cup all-purpose flour
1 1/2 teaspoons sugar
1/4 cup cold butter or margarine, cut into pieces
2 to 3 tablespoons ice-cold water

1/4 cup quick-cooking tapioca
3/4 cup granulated sugar
5 cups 1/2-inch chunks fresh pineapple
1/2 teaspoon grated lime peel
1 tablespoon lime juice

1 1/4 cups coarsely crushed almond macaroons (about 24 cookies)

Cooking Directions:

  1. For Low-Fat Crust: In a medium-size bowl or a food processor, combine 1 cup all-purpose flour and 1 1/2 teaspoons sugar. Stir or whirl until well blended. Add 1/4 cup cold butter or margarine, cut into pieces; cut in with a pastry blender or 2 knives (or whirl) until mixture resembles coarse crumbs. Gradually add 2 to 3 tablespoons ice-cold water, mixing lightly with a fork (or whirling briefly) until mixture begins to hold together. Pat into a smooth round. On a lightly floured surface, roll out pastry to make a 12-inch round. Fit pastry into a 9-inch pie pan. Trim edge, fold under, and flute decoratively. (Or you can omit the rolling process by sprinkling crumbs evenly into pie pan; placing a piece of plastic wrap over crumbs, then, using a large, flat-bottomed utensil or your fingertips, press crumbs evenly into pie plate.)
  2. For Filling: In large bowl, stir together tapioca and sugar. Add pineapple, lime peel and lime juice; mix gently. Let stand, stirring gently several times, until tapioca is softened, at least 20 minutes. Spoon pineapple filling into pastry shell; place pan on a baking sheet to catch drips.
  3. Bake in a preheated oven at 400°F (205°C) for 30 minutes.
  4. For Topping: Sprinkle with crushed macaroons over filling; return to oven and continue to bake until filling is bubbly all over and pastry is golden brown, about 18 to 20 more minutes. Let cool on a rack before cutting.

Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): 316 calories (18% fat, 79% carbohydrates, 3% protein), 6 g total fat (4 g saturated fat) 64 g carbohydrates, 3 g protein, 16 mg cholesterol, 83 sodium.