Pineapple Cream Pie
My mom's recipe - very good! Thanks mom!"This was very good. I used vanilla flavored soy milk in place of all the milk and made the meringue with 6 egg whites instead of 3.....VERY tall and very good" - marleyzhipz
Yield: 12 Servings Ready in 45 minutes
102 people trying soon
Pineapple Cream Pie Preparation
Place the pie crust in a pie dish sprayed with non-stick cooking spray. Bake the pie crust by package directions until it's golden brown. Mix the dry ingredients in a medium sauce pan. Add the 2 Tbsp. of milk to make a paste and mix well. Add the vanilla, egg yolks, and 2 cups milk (see notes). Stir to mix well. Cook over medium heat stirring constantly until you have a pudding consistancy. Add the butter and pineapple and mix well. Let it cool and then pour into the baked pie crust. Preheat oven to 350 degrees.
Beat egg whites, salt, and cream of tartar until it stands in peaks. Add the powdered sugar gradually until mixed well and spread over pudding mixture. Bake at 350 for about 10 minutes or until the topping is golden brown.
To make a creamier filling use one can of Carnation milk and add regular milk to make two cups.
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