Pineapple Pie. Oh, so good! I made it this past weekend. I am thinking of renaming it to Summer on a Dish Pie, Pineapple Tastes Better When You Live in Florida Pie, orrrr OMG This is So Good Pie.
Here is my recipe for Pineapple Pie
* Two 20 ounces cans crushed pineapple---drain cans. Reserve the juice of both cans. You will only use half the juice in the recipe.
* 2 egg yolks
* 1/2 cup sugar See note below
* 1/2 cup brown sugar
* 1 tbsp honey
* 1/2 tsp vanilla extract Note: I keep a jar of cane sugar with two vanilla bean pods in it to infuse the sugar with vanilla. I use this in place of the regular sugar and vanilla extract
* 2 tbsp butter
* 1/2 cup cornstarch --I use Cream Brand Cornstarch because I think it is awesome for pies.
* 1 pre-baked 9 inch pie crust
* 2 cups heavy whipping cream for topping
* Edible flowers for garnish optional
In a medium cooking pot and using a hand-held mixer or spatula, blend regular sugar, brown sugar, butter, egg yolks, honey and vanilla extract. Add both cans of crushed pineapple and half of the pineapple juice. Place pot over stove and bring to a slow boil. Add cornstarch and stir until mixture thickens to a nice stable consistency for pies. Remove from heat. If necessary, you can add a bit more cornstarch to thicken it or if too thick, then a little bit more of the juice or water to thin it. However, the measurements listed work well.
Place pineapple mixture into a cooled pre-baked pie crust and allow to cool completely. Once it is cooled, in a separate bowl, using a handheld mixer beat 2 cups heavy whipping cream for 5 minutes or until thick. Add the cream topping to pie. Serve or refrigerate.
I'm not kidding you, this pie is Mmm Mmm Good!
Sealed with a Kiss, Kirsten