Mix a teaspoon of lemon zest into the pastry for an unforgettable crust.
1 pie crust
3/4 c sugar (can substitute brown sugar for white sugar)
3 tbs cornstarch
1 20 oz can crushed pineapple w/juice - can substitue tidbits
1 tablespoon lemon juice
2 tablespoons milk
1 tablespoon white sugar
Instructions
Preheat oven to 425 degrees.
In saucepan combine sugar, cornstarch pineapple with juice,and lemon juice, cook over medium heat, stirring constantly until thickened and boil 1 minute.
Cool slightly and pour into prepared pie crust. Top with pie crust - brush with milk and sprinkle with sugar. Bake for 35 minutes.
Originally Submitted
6/14/2009
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You can add this Pineapple Cream Pie recipe to your own private DesktopCookbook.