Bob's Pineapple Pie

3 Reviews

Prep: 5 min
Cook: 40 min
Ready In: 1 hr

“A wonderful double-crust pie that is my husband's all-time favorite.” - by pvf

Ingredients

1/4 cup cornstarch
2 (20 ounce) cans crushed pineapple, drained with juice reserved
1 1/2 cups white sugar
1/4 teaspoon salt
4 egg yolks
pastry for a (10 inch) double crust pie

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Metric US

Original recipe yields 12 servings

Directions

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.
Preheat oven to 400 degrees F (200 degrees C).
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.
Bake in preheated oven until the crust is golden brown, about 35 to 40 minutes. Cool before serving.

Nutrition

Amount Per Serving (12 total)

Calories
367 cal
18%

Fat
13.8 g
21%

Carbs
59.1 g
19%

Based on a 2,000 calorie diet

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Reviews (3)

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Paula

Sep. 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...." See more"

Sylvia

Dec. 26, 2011

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

CandyReddy

Apr. 30, 2013

"i made this, and it's WONDERFUL! The only thing i would change is cutting the sugar by at least a 1/2 cup, going from 1 1/2 C sugar, down to just 1C sugar. Maybe even down to 3/4 C...." See more"

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