So a good friend last week posted a recipe on Facebook for a Pinceapple Pie. She had seen then recipe from a friend of hers back east. The thought of a pineapple pie was intriguing…I’ll be honest in that I’ve never heard of it before. But it was a holiday weekend and it looked rather simple so we decided to give it a try.
Pineapple Pie
1 1/2 cups sugar
1/2 cup butter
1 cup crushed pineapple (drained)
3 tablespoons flour
1 teaspoon vanilla
2 eggs
1 unbaked 9 inch pie shell (not deep dish)
Directions:
Put all the ingredients into a mixing bowl and mix well. Don’t be
suprised or alarmed if there are still little chunks of butter in the
batter. It will cook out and into the pie. Pour into unbaked pie shell
and bake 50 minutes in 350 degree oven or until it sets and is brown. Note: Make sure to place the pie on a cookie sheet as it will probably bubble over.That’s it! Let it cool…preferably cold before serving. And the verdict? Everybody LOVED it! It was so good, especially with some homemade whipped cream. Since there is not a lot of flour in the pie, the eggs become the main binding agent giving the pie a custardy feel. It was sweet but not too sweet and all that butter soaked down into to pie crust making it even flakier and yummier.
I really think it gets better. I made the pie on Sunday for that night. Tonight the hubby and I had another pie and the flavors melded even more. It was delicious! So I recommend making it a day before you want to serve or at least a good 8 hours so it can get nice and cold.
Hope you enjoy!
