Pineapple Cream Pie

The lovely thick cream filling is cooked slowly on the stove to perfectly blend the egg yolk, sugar, cornstarch, vanilla, butter and crushed pineapple. Then it 's poured into a graham cracker crust and chilled. Just before serving, it 's topped with a sweetened whipped cream with just a touch of almond flavoring.

• Calories: 576 Calories

Ingredients

• ½ teaspoon salt
• ¼ cup confectioners' sugar
• ¼ cup cornstarch
• ¼ cup white sugar
• ½ teaspoon almond extract
• 4 egg yolks, beaten
• 3 cups milk
• ⅔ cup white sugar
• 4 teaspoons vanilla extract
• 2 cups heavy whipping cream
• 1 (20 ounce) can crushed pineapple, drained
• 1 ¼ cups graham cracker crumbs
• 2 teaspoons butter, softened
• ⅓ cup margarine, melted

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.