|Here is a piece of my Pineapple-Cream Pie.|
Anyone that loves pineapple is going to fall in love with this recipe that I have for you today. Close your eyes and envision a creamy pudding like sweet base in which crushed pineapple and its natural juices rule along with just enough lemon juice and vanilla before it rests in a flaky, tender pie crust, crowned with meringue. My Pineapple-Cream Pie recipe makes a filling enough for not one, but two such delicious pies that taste better than I can possibly describe.
You would think that making one pie sounds like a lot of work, but two seems even harder. No way, readers, and I’ll tell you why. First off, but you’re going to assemble all the ingredients and cook one filling. The hardest part will be separating the eggs. Secondly, you use my oil pie crust recipe because all you do is mix the ingredients and stretch with your fingers into those two pie pans. There is no reason to roll.
I prefer making two of these pies at once because I use the entire 20-oz. can of pineapple. If this sounds like too much pie for your needs, no problem, just cut my recipe in half. Seriously though, I think once you taste this for yourself that you will also be making two 10-inch pies because you won’t want to deny yourself one extra luscious bite!
|This is a photo of one of the whole, uncut pineapple-cream pies.|
My Pineapple-Cream Pie
3 cups of milk
1-1/2 cups of sugar
1/4 cup of flour
1/4 cup of cornstarch
6 large eggs, separated
2 tablespoons of butter
½ teaspoon of salt
2 tablespoons of lemon juice, fresh or reconstituted
2 teaspoons of vanilla extract
one 20-oz. can of crushed pineapple in natural juices or two cups, undrained
pie crust for two 10-inch pies
6 egg whites
1/4 cup of sugar
1/4 teaspoon of salt
1 teaspoon of vanilla extra
|Yet, here is another view to tempt you with of my other pineapple-cream pie.|
Before you begin, take out your eggs and leave them at room temperature so they can warm a bit before you attempt to crack them. This makes separation easier. You can always help speed up this warming process by running your cold eggs under some warm water, which is a trick I use that also works quite well.
The first thing that you will want to do is to make your pie crust for two 10-inch pies and pre-bake the shells at 450-degrees for about 10 to 12 minutes or until lightly browned.
To Prepare the Filling:
Dump your yolks in your pot and reserve the whites in a mixing bowl for the meringue.
Though you can basically add all the rest of the ingredients to pot with the exception of the vanilla, I usually like to mix the cornstarch with the cold milk first using a fork to blend it through before adding it.
All you do next is to cook this pudding mixture until it starts to bubble and thicken.
Remove the pot from the heat before adding the vanilla.
Pour into your two waiting, lightly browned pie crusts.
To Prepare the Meringue:
Take out your electric mixer and beat the whites with the salt until it starts to get foamy.
Add the sugar very slowly and continue beating, gradually adding it until stiff peaks form.
Add the vanilla last.
Top each pie with the meringue and return them to a 350-degree oven for about 10-12 minutes until the meringue lightly browns as well.