Bob's Pineapple Pie

Bob's Pineapple Pie

6
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"A wonderful double-crust pie that is my husband's all-time favorite."

Ingredients 1 h {{adjustedServings}} servings 367 cals

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Nutrition

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  • Calories:
  • 367 kcal
  • 18%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 59.1g
  • 19%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 244 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  1. Dissolve the cornstarch in 1/4 cup of the reserved pineapple juice. Combine the drained pineapple, sugar, salt, egg yolks, cornstarch mixture, and 1 cup of the reserved pineapple juice in a large saucepan. Cook and stir over medium heat just until the mixture has thickened slightly and turned shiny. Do not boil. Remove from heat, and cool 15 minutes.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Line a 10-inch pie plate with half of the pastry. Pour the cooled pineapple mixture into the crust. Top with second crust, and seal and crimp the edge. Use a fork to poke holes in the top crust in a few places.
  4. Bake in preheated oven until the crust is golden brown, about 35 to 40 minutes. Cool before serving.
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Reviews 6

  1. 6 Ratings

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Paula
9/8/2012

I made this pie to bring to a picnic and it made a big hit. My husband raved over it. The only thing i would change is cutting the sugar down a bit - maybe to 1 cup.

Sylvia
12/26/2011

Easy to prepare, and excellent flavor. Well done, Bob!

Cooks Light
11/28/2013

I had a craving for pineapple pie and this one was excellent! I cut back on the sugar to 1 cup, and I added a splash I rum and vanilla to the pineapple mixture. It was so good. I did add the pineapple with tje juice and all and I increased the cornstarch by a couple of tablespoons. The pie cuts beautifully, and really holds it's shape. This one is a keeper!