Pineapple Cream Pie recipe
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Ingredients
- 1 ¼ cups graham cracker crumbs ¼ cup white sugar ⅓ cup margarine, melted ⅔ cup white sugar ¼ cup cornstarch ½ 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 ¼ cup confectioners' sugar ½ teaspoon almond extract
Nutrition Info
- 576.1 caloriescarbohydrate: 58 gcholesterol: 193.9 mgfat: 35.9 gfiber: 1 gprotein: 6.9 gsaturatedFat: 17.8 gservingSize: -sodium: 385 mgsugar: 45.5 gtransFat: : -unsaturatedFat: : -
Directions Pineapple Cream Pie
Directions
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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.