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Ingredients
| graham cracker crumbs: 1 1/4 cups |
| granulated sugar: 1/4 cup |
| margarine (oleo): 1/3 cup (melted) |
| granulated sugar: 2/3 cup |
| cornstarch: 1/4 cup |
| salt: 1/2 tsp |
| 2% milk: 3 cups |
| eggs: 4 (yolks//beaten) |
| salted butter: 2 tsp (softened) |
| vanilla extract: 4 tsp |
| crushed pineapple: 1 20oz can (drained) |
| heavy whipping cream (fluid): 2 cups |
| powdered sugar (unsifted): 1/4 cup |
| almond extract: 1/2 tsp |
Pineapple Cream Pie
Credit: AllRecipes
User rating:
"This is the 1999 American Pie Council's National Pie Championship second place winner in the Cream Pie Category."
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Prep Time
min -
Cook Time
min -
Servings
8 serving(s)
Tags
Directions
- In a medium bowl, mix together graham cracker crumbs, 1/4 cup white sugar, and melted butter. Press mixture firmly in bottom of a 9 inch pie plate. Bake at 375 degrees F (190 degrees C) for 6 to 8 minutes.
- Combine 2/3 cup white sugar, cornstarch, and salt in saucepan. Blend milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat, and stir in butter, vanilla, and pineapple. Pour into crust. Press plastic wrap over top of filling. Chill at least 2 hours.
- In a large mixing bowl, combine whipping cream, confectioners' sugar, and almond extract. Whip to stiff peaks and pipe or spoon onto pie. Serve immediately.