Pineapple Cream Pie

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: 30 mins
• Serves: 8
• Yields: 1 pie

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.