Directions:
- Dissolve the cornstarch in 1/4 cup of the reserved pineapple juice. Combine the drained pineapple, sugar, salt, egg yolks, cornstarch mixture, and 1 cup of the reserved pineapple juice in a large saucepan. Cook and stir over medium heat just until the mixture has thickened slightly and turned shiny. Do not boil. Remove from heat, and cool 15 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Line a 10-inch pie plate with half of the pastry. Pour the cooled pineapple mixture into the crust. Top with second crust, and seal and crimp the edge. Use a fork to poke holes in the top crust in a few places.
- Bake in preheated oven until the crust is golden brown, about 35 to 40 minutes. Cool before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 92.32 Kcal (387 kJ) | ||
| Calories from fat | 13.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.47g | 2% | |
|---|---|---|---|
| Cholesterol | 54.56mg | 18% | |
| Sodium | 69.86mg | 3% | |
| Potassium | 26.49mg | 1% | |
| Total Carbs | 18.33g | 6% | |
| Sugars | 15.36g | 61% | |
| Dietary Fiber | 0.07g | 0% | |
| Protein | 1.95g | 4% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.3mg | 2% | |
| Calcium | 9.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 248.28 Kcal (1039 kJ) | ||
| Calories from fat | 35.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.94g | 2% | |
|---|---|---|---|
| Cholesterol | 146.73mg | 18% | |
| Sodium | 187.88mg | 3% | |
| Potassium | 71.24mg | 1% | |
| Total Carbs | 49.29g | 6% | |
| Sugars | 41.31g | 61% | |
| Dietary Fiber | 0.2g | 0% | |
| Protein | 5.25g | 4% | |
| Vitamin C | 1.1mg | 1% | |
| Iron | 0.8mg | 2% | |
| Calcium | 24.7mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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