Bob's Pineapple Pie

A double crust pie is filled with a creamy pineapple egg custard.

• Preparation Time: 5 mins
• Cooking Time: 40 mins
• Total Time: 45 mins
• Calories: 367 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

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.

Step 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.

Step 4

Bake in preheated oven until the crust is golden brown, about 35 to 40 minutes. Cool before serving.