Rosie's Pineapple Cream Pie |
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Prep Time: 7 Minutes Cook Time: 10 Minutes |
Ready In: 17 Minutes Servings: 16 |
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Rosie was my grandmother. It was a long time favorite we thought was lost for the past 20 years. Found her recipe by accident last year. What a way to remember her and it's now a favorite of the next generation. I made up the prep/cook time since I never timed it. NOTE: Do not use fresh pineapple in this recipe. Fresh pineapple has much more acid than canned pineapple and the pie filling will not stay firm. Hope you enjoy the pie (It's still my favorite!) Ingredients:
2 cups milk |
6 tablespoons flour |
1 pinch salt |
3 egg yolks |
3/4 cup sugar |
1 (20 ounce) can crushed pineapple, drained |
1 baked pie shell (8 or 9 inch) |
Directions:
1. Stir the milk, flour, salt, egg yolks and sugar on the stove until it thickens.
2. Take off heat and add pineapple.
3. Put in pie crust and let cool in refrigerator.
4. Serve with whipped topping.
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