Pineapple Cream Pie

Pineapple Cream Pie

24
DINNER2 1

"This is the 1999 American Pie Council's National Pie Championship second place winner in the Cream Pie Category."

Ingredients

{{adjustedServings}} servings 576 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 576 kcal
  • 29%
  • Fat:
  • 35.9 g
  • 55%
  • Carbs:
  • 58g
  • 19%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 194 mg
  • 65%
  • Sodium:
  • 385 mg
  • 15%

Based on a 2,000 calorie diet

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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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Reviews

24
  1. 27 Ratings

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While my boys love the older type with plain crust...their wives prefer this recipe because of the cornstarch texture and grahamcracker crust and whipped cream topping so this receipe at least w...

Found this pie on the bland side. (I am a pineapple lover). I will add 1/2 cup of the pineapple juice and decrease the milk by 1/2 cup for my next attempt.

DO NOT use fresh pineapple in this pie. There are enzymes in fresh pineapple that break down the custard. That's why AMELIAJEAN had so much trouble.