Rating: 4 stars 4.1
29 Ratings
  • 5 star values: 19
  • 4 star values: 2
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 3

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

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Recipe Summary

Servings:
8
Yield:
1 - 9 inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

576 calories; protein 6.9g; carbohydrates 58g; fat 35.9g; cholesterol 193.9mg; sodium 385mg. Full Nutrition
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