Name: Pineapple Cream Pie
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Pastry for single-crust pie (9 inches) -; CREAM LAYER: -; 1/2 cup sugar -; 2 tablespoons cornstarch -; 1/2 teaspoon salt -; 2 cups 2% milk -; 3 egg yolks, lightly beaten -; 2 tablespoons butter -; 1 teaspoon vanilla extract -; PINEAPPLE LAYER: -; 1/3 cup sugar -; 2 tablespoons cornstarch -; 1/4 cup water -; 1 can (20 ounces) crushed pineapple, undrained -; 2 tablespoons butter -; MERINGUE: -; 3 egg whites -; 1/2 teaspoon vanilla extract -; 1/4 teaspoon cream of tartar -; 6 tablespoons sugar -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Pineapple Cream Pie

1. Pastry for single-crust pie (9 inches) -

2. CREAM LAYER: -

3. 1/2 cup sugar -

4. 2 tablespoons cornstarch -

5. 1/2 teaspoon salt -

6. 2 cups 2% milk -

7. 3 egg yolks, lightly beaten -

8. 2 tablespoons butter -

9. 1 teaspoon vanilla extract -

10. PINEAPPLE LAYER: -

11. 1/3 cup sugar -

12. 2 tablespoons cornstarch -

13. 1/4 cup water -

14. 1 can (20 ounces) crushed pineapple, undrained -

15. 2 tablespoons butter -

16. MERINGUE: -

17. 3 egg whites -

18. 1/2 teaspoon vanilla extract -

19. 1/4 teaspoon cream of tartar -

20. 6 tablespoons sugar -

How to cook deliciously - Pineapple Cream Pie

1. Stage

Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack.

2. Stage

In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Transfer to prepared pastry.

3. Stage

For pineapple layer, in a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Add pineapple. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter. Gently spread over cream mixture.

4. Stage

For meringue, in a large bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust.

5. Stage

Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving.