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Pineapple Cream Pie |
"This is the 1999 American Pie Council's National Pie Championship second place winner in the Cream Pie Category."
Ingredients :
- 1 1/4 cups graham cracker crumbs
- 1/4 cup white sugar
- 1/3 cup margarine, melted
- 2/3 cup white sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 3 cups milk
- 4 egg yolks, beaten
- 2 teaspoons butter, softened
- 4 teaspoons vanilla extract
- 1 (20 ounce) can crushed pineapple, drained
- 2 cups heavy whipping cream
- 1/4 cup confectioners' sugar
- 1/2 teaspoon almond extract
Instructions :
Prep : | Cook : 8M | Ready in : |
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- 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.
Notes :
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