Recipe of Pineapple Cream Rum Blue Chair Bay

Pineapple Cream Pie

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Recipe Summary Pineapple Cream Pie

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

Ingredients | Pineapple Cream Rum Blue Chair Bay

1 ¼ cups graham cracker crumbs

¼ cup white sugar

⅓ cup margarine, melted

⅔ cup white sugar

¼ cup cornstarch

½ teaspoon salt

3 cups milk

4 egg yolks, beaten

2 teaspoons butter, softened

4 teaspoons vanilla extract

1 (20 ounce) can crushed pineapple, drained

2 cups heavy whipping cream

¼ cup confectioners' sugar

½ teaspoon almond extract

Directions

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.

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.

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.

Info | Pineapple Cream Rum Blue Chair Bay

Servings: 8 Yield: 1 - 9 inch pie

TAG : Pineapple Cream Pie

Desserts, Pies, Custard and Cream Pie Recipes, Pineapple Pie,