Pineapple Cream Pie

Submitted by Mike Hinch

"This is my Favorite pie. It is adapted from my mothers old recipe.The amount of milk is aprox. You just add enough to equal 3 Cups of liquid, and don't worry if it curdles a little when you add the pineapple juice.it doesn't hurt a thing. Note: This works well as a pudding as well."

 

• Ready In: 30mins
• Ingredients: 10
• Yields: 1 pie
• Serves: 8

ingredients

• prepared. graham cracker crust (9 in)
• 2⁄3 cup sugar
• 1⁄2 teaspoon salt
• 3 tablespoons cornstarch
• 1 tablespoon flour
• 1 (14 ounce) can crushed pineapple (well drained juice reserved)
• 2 1⁄2 cups milk (aprox)
• 3 egg yolks, well beaten
• 1 1⁄2 teaspoons vanilla
• 2 tablespoons butter

directions

1. Mix sugar,salt,cornstarch and flour well.
2. Place reserved pineapple juice in measuring cup and add milk to equal 3 cups liquid.
3. Add to dry ingredients slowly.
4. Bring to a boil and allow to boil about 2 minutes.
5. Add some of hot liquid to egg yokes mix well and return to pot.
6. Boil another 2 minutes.
7. Remove from heat and add pineapple, vanilla and butter mix well.
8. Allow to cool about 5 minutes and pour into crust.
9. Serve as is or with whipped cream.

Reviews

[Sydney Mike]

Although I was gonna follow your recipe right on down & have a pie for dessert, at the last minute I decided to do it up as a pudding! Absolutely wonderful that way, but I do think that a nice graham cracker crust would add a nice additional flavor! Will be making this PIE again, for sure! Thanks for sharing the recipe! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]

 

[Chef Buggsy Mate]

I chose this recipe special for my 7 year old who loves pineapple. He normally does not get much say in the weekly menu nor does he get the chance to help cook all that often with three older sisters. So, this recipe gave him time to shine in the kitchen. I loved the fact that it gave us so many learning issues to talk about...how the milk curdles because of the acid in the pineapple juice, how corn starch thickens hot liquids, and I even took a dab of the egg yolk and drizzled it into the hot liquid so he could see what would happen if we just poured the egg yolk all at once into the filling without tempering it first. This was truly a homeschooling dream recipe...we were able to incorporate math, direction following, and science all in one shot. Oh, but the best part was seeing the smile on my son's face when he got to serve everyone their pie for dessert. This pie has a wonderful flavor, it is sweet without being overly so. We will definitely be making this again. Made and reviewed for Spring PAC 2011.