Bob's Pineapple Pie3 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
Original recipe yields 12 servings
- 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.
Amount Per Serving (12 total)
- 367 cal
- 13.8 g
- 59.1 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"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"
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