 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
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. 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.
|
|