Prep 7 mins
Cook 10 mins
Rosie was my grandmother. It was a long time favorite we thought was lost for the past 20 years. Found her recipe by accident last year. What a way to remember her and it's now a favorite of the next generation. I made up the prep/cook time since I never timed it. NOTE: Do not use fresh pineapple in this recipe. Fresh pineapple has much more acid than canned pineapple and the pie filling will not stay firm. Hope you enjoy the pie (It's still my favorite!)
- 473.18 ml milk
- 88.74 ml flour
- 0.25 ml salt
- 3 egg yolks
- 177.44 ml sugar
- 566.99 g can crushed pineapple, drained
- 1 baked pie shell (8 or 9 inch)
- Stir the milk, flour, salt, egg yolks and sugar on the stove until it thickens.
- Take off heat and add pineapple.
- Put in pie crust and let cool in refrigerator.
- Serve with whipped topping.
Simple to make and delicious. The only thing I did differently was to add a bit of coconut. My favorite part of this pie was the firm filling, no more of my familys runny pies lol!
My husband wishes to be added to the "10 star" "list". He also rates this ten stars. This is EXACTLY how this type of pie should turn out. Great flavor,(I can only imagine what it will taste like tomorrow)and perfect consistency. Looks like a dream-----Perfect, Perfect, Perfect---thank you and I hope others will try this great pie!PeggyLynn
If Rosie were a baseball player this would be the equivalent of a walk off grand slam to win the series. Absolutely perfect! And, as has been mentioned, this would have to be good with other citrus as well, and I certainly intend to find out.