Pineapple Chess Pie

Pineapple Chess Pie

3

"I have no idea if this pie should be put in the ice box since I have never had any leftovers!!!"

Ingredients

servings 381 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 381 kcal
  • 19%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 56.3g
  • 18%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 198 mg
  • 8%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Mix the white sugar, corn meal, eggs, melted butter or margarine, lemon juice and the undrained crushed pineapple mixed with enough milk to make 3/4 cup. Do not over beat. Pour filling into one 9 inch unbaked pie shell.
  3. Bake pie at 425 degrees F (220 degrees C) for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until set and golden. This should take about 40 minutes. Serve pie at room temperature.

Reviews

3

This pie will be great for the summer. Very easy and yummy. I used crushed pineapple in juice instead of syrup and added a litte bit more sugar and it worked out just fine.

Excellent!!!!!

I found this pie to be excellent. I doubled the receipe, used fresh squoze lemon juice, extra large eggs, and a 20oz can of Libbys Pineapple sweetened with Splenda (I had that for some reason) ...