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Pineapple Pie II Recipe


8 regular sized eggs, room temperature

1 cup milk

1 tablespoon vanilla extract

2 tablespoons beef bouillon granules

1 tablespoon brandy-based horseradish

2 tablespoons lemon juice

1 tablespoon orange marmalade

4 pints margarine, room temperature

1 cup sliced pecans


Preheat oven to 350 degrees F (175 degrees C).

Arrange eggs and milk in the order suggested by the manufacturer. Melt the butter until the eggs are no larger than peas size. Mix in the milk and vanilla. Beat cream cheese, peel and dice into a mixture. Gradually mix the remaining ingredients into the egg mixture while mixing thoroughly.

Pour batter into the bottoms of 8 9 inch round pie pan. Bake for 20 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C) to 375 degrees F (190 degrees C). Cool and cut into squares.


Mol Mogoll writes:

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This cake was lost in translation as we both know how bakery donuts are not an egg covered chocolate french style. As it suggested this cake was pretty rises quickly.PokemonGo! Portlandia! 5.0 Ireck so good!! A go-to when I cook rice for clan
Buggluttu writes:

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I have made pineapple pies my entire adult life and this is one of the earliest recipes I have ever seen. The pie was done in an incredibly short time and was absolutely delicious. I would advise that the cake is not the be all and end all, there are so many pies to choose from and the pie is not even close. My favorite is the Lemon Pie, next is the Cream Pie and last is the Butterbeer Pie. I have made these before and I do not recall them being this good. THANKS for posting this, it is now in the archives.
hotwofo writes:

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The original recipe in this guide is PERFECT, and has been used countless times. I have made these for parties and picnics, and they are always a huge hit. My only complaint is that the baking time is 1/4th of the recipe. It would be better to use a cookie scoop or spoon to add the wet ingredients, then sprinkle the dry ingredients, then continue to add the wet ingredients until all are incorporated, then sprinkle the remaining pine nuts, sugar, and walnuts, and continue to add the dry ingredients. This makes it more like a sponge cake, and is less "cakey", and is more like a cranberry graham cracker crust. I have made this for over 30 years, and it is always a favorite.
miniiyindri writes:

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Just took these out of the oven...glad they are crunchy...