Champagne Pie

3 Reviews

“A fluffy pineapple custard pie with rum flavoring. This is called Champagne Pie because it's so light and delicate.” - by Tonya Gallagher

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Metric US

Original recipe yields 2 pies

Directions

In a large mixing bowl, cream butter or margarine and sugar together until fluffy. Blend in eggs. In a separate bowl, mix together flour and salt, then add to sugar mixture. Stir until ingredients are thoroughly combined.
Add butter flavoring, vanilla, and pineapple juice to sugar and flour mixture. Blend well, then pour mixture into a large saucepan or double boiler. Place over medium heat and bring to a boil, stirring constantly. Reduce heat to a simmer and continue to cook mixture an additional 5 minutes, stirring frequently.
In a large heatproof mixing bowl, blend frosting mix with boiling water. Beat until stiff, then stir in rum flavoring.
Add cream cheese to mixture on stove, and stir just until incorporated. Pour mixture into frosting and blend until smooth. Pour mixture into baked pastry shells and sprinkle with chopped pecans. Chill for 4 hours before serving.

Nutrition

Amount Per Serving (16 total)

Calories
284 cal
14%

Fat
13.5 g
21%

Carbs
37.3 g
12%

Based on a 2,000 calorie diet

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Reviews (3)

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Dana

Aug. 11, 2008

"This was a fantastic dessert. I made a couple changes though. Instead of pie crust, I crushed up butter cookies and made a crumb base, which went really well with the filling. I didn't use any fros..." See moreting as I didn't have any on hand and the flavour was still great. Maybe the filling wasn't as fluffy as it would have been otherwise. I found the filling sweet enough as it was so I can't imagine how much sweeter it would have been with the frosting added. Thanks so much for this recipe - it's definitely a keeper!"

Meg

Aug. 17, 2011

"This was very sweet. I did not taste any Champagne flavor. The reason I gave it 3 stars is because my guests really enjoyed it...." See more"

JOLLYFATMAN

May. 19, 2003

"The light fluffy texture sent me floating on air! It's delicate pastry was complemented by the tart of the pineapple, although I must say it was quite tingly on the tongue. I do have one suggestion fo..." See morer those brave enough to attempt this dish - add some real champagne (about 2 cups) for a real KICK to the dish! Much more amusing to your dinner guests! HAW, HAW!"

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