Pies

Creamy Pineapple Pie

  • 1/4 cup Sugar
  • 3 tablespoons Cornstarch
  • 1 1/3 cups Pineapple juice
  • 1 Egg yolks
  • 2 cups Pineapple chunks
  • 1 Pastry shell, baked
  • 1/4 cup Coconut flakes, toasted

    • In a saucepan, combine sugar and cornstarch. Add pineapple juice; bring to a boil, stirring occasionally. Boil for 2 minutes. In a small bowl, beat egg yolk; stir in 1/4 c of the hot mixture. Return all to the pan; cook and stir for 1 minute.

    Remove from heat; stir in pineapple.Pour into crust. Chill for 2 hours or until firm.

    Store in refrigerator. Sprinkle with coconut just before serving.

    Yield 6-8 servings. Note* canned pineapple can be substituted for fresh. Use 1 (20 oz) can and 1 (8 oz) can of pineapple tidbits. Drain, reserving juice. Add additional pineapple juice if necessary to equal 1 1/3 c. Prepare recipe as directed.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Pamela Dunklebarger of Delta Jct. Alaska. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!