ConAgra Brands and General Mills sponsored this post, but the opinions are my own.
The holidays are among us which means it’s time for parties, hosting family & friends, and making delicious holiday treats! I love the holidays, however it can be overwhelming with all the cooking, decorating, buying gifts, etc. I try to prepare as much as possible, but there are times when I need to whip up something at the last minute. For those kinds of dishes I like to make a semi-homemade recipe that saves me time, and tastes delicious.
Pillsbury™ Refrigerated Pie Crusts are definitely one of my go-to products. They taste like I made the crust, they’re so easy to roll out, and you have a delicious pie crust in a matter of seconds. I make sure I pick up a box or two when I’m at Walmart so I always have them on hand. If you don’t need them right away, you can always toss them into the freezer and just thaw them at a later time. I’ve done it a million times and they always taste delicious, and turn out perfect every time.
Every year around the holidays, I make a ton of pineapple cream cheese braids for family and friends. It’s a delicious pastry so I decided to take those flavors and turn them into a pie. It turned out divine! On the bottom you have a layer of tart pineapple, then a layer of creamy sweetened cream cheese and it’s topped off with a dollop of Reddi-wip Original Dairy Whipped
Topping. That little dollop of Reddi-wip adds a dash of sweetness that compliments the pie perfectly. I pick up a few cans of this at Walmart too. I not only use it for pies, but also cakes, fruits, and smoothies.
- 1/4 C sugar
- 1 Tbsp. cornstarch
- 1 (8-9 oz.) can crushed pineapple
- 8 oz. cream cheese, softened
- 1 tsp. vanilla
- 1/2 C sugar
- dash of salt
- 1 egg
- 1/2 C milk
- 1 Pillsbury™ Refrigerated Pie Crust
- 1 can Reddi-wip
- Preheat oven to 400 degrees; grease a 9" pie pan.
- Place 1/4 C sugar, cornstarch and pineapple into a saucepan; cook over medium heat until the mixture is thick and clear. Set aside to cool.
- Blend cream cheese, vanilla, 1/2 C sugar and salt until creamy.
- Whip in the egg.
- Stir in the milk and mix until combined.
- Place pie crust into pan and crimp the edges.
- Spread the pineapple mixture over the bottom of the unbaked crust.
- Pour the cream cheese mixture on top.
- Bake for 10 minutes at 400 degrees then reduce heat to 350 degrees and continue baking for 45-50 minutes.
- Allow to cool; add a dollop of Reddi-wip.
- Slice, serve and enjoy!