Ingredients1 h servings 367
- 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.
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- Bake in preheated oven until the crust is golden brown, about 35 to 40 minutes. Cool before serving.
Per Serving: 367 calories; 13.8 59.1 3.5 68 244 Full nutrition
ReviewsRead all reviews 10
I made this pie to bring to a picnic and it made a big hit. My husband raved over it. The only thing i would change is cutting the sugar down a bit - maybe to 1 cup.
I had a craving for pineapple pie and this one was excellent! I cut back on the sugar to 1 cup, and I added a splash I rum and vanilla to the pineapple mixture. It was so good. I did add the pin...
This is a good start, but I prefer a creamer custard pineapple pie. I substituted the cup of reserved pineapple juice with a cup of heavy whipping cream, and only used 1/2 cup sugar. Otherwise...
i made this, and it's WONDERFUL! The only thing i would change is cutting the sugar by at least a 1/2 cup, going from 1 1/2 C sugar, down to just 1C sugar. Maybe even down to 3/4 C.
I made it by the recipe. You must be sure to cook the pineapple mixture until it is shiny otherwise it will not be thickened enough. best Pineapple pie ever. My husband's name is Bob and it is h...
Really nice change flavor--never would have imagined pineapple to make a nice custard pie "filling". I had to substitute chunk pineapple in juice (just diced it up a bit) and I only made 1/2 re...