Ingredients2 h servings 381 cals
- Preheat oven to 425 degrees F (220 degrees C).
- Mix the white sugar, cornmeal, eggs, melted butter, lemon juice, and the undrained crushed pineapple mixed with enough milk to make 3/4 cup. Do not over beat. Pour filling into one 9-inch unbaked pie shell.
- Bake pie at 425 degrees F (220 degrees C) for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until set and golden. This should take about 40 minutes. Serve pie at room temperature.
Per Serving: 381 calories; 16 g fat; 56.3 g carbohydrates; 5.2 g protein; 109 mg cholesterol; 198 mg sodium. Full nutrition
ReviewsRead all reviews 4
This pie will be great for the summer. Very easy and yummy. I used crushed pineapple in juice instead of syrup and added a litte bit more sugar and it worked out just fine.
I found this pie to be excellent. I doubled the receipe, used fresh squoze lemon juice, extra large eggs, and a 20oz can of Libbys Pineapple sweetened with Splenda (I had that for some reason) ...