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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
1. 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.
2. 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.
3. 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.
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