A wonderful double-crust pie that is my husband’s all-time favorite.
Ingredients
- ¼ cup cornstarch
- 2 (20 ounce) cans crushed pineapple, drained with juice reserved
- 1 ½ cups white sugar
- ¼ teaspoon salt
- 4 egg yolks
- pastry for a (10 inch) double crust pie
Directions
Step 1
Dissolve the cornstarch in 1/4 cup of the reserved pineapple juice. Combine the drained pineapple, sugar, salt, egg yolks, cornstarch mixture, and 1 cup of the reserved pineapple juice in a large saucepan. Cook and stir over medium heat just until the mixture has thickened slightly and turned shiny. Do not boil. Remove from heat, and cool 15 minutes.
Step 2
Preheat oven to 400 degrees F (200 degrees C).
Step 3
Line a 10-inch pie plate with half of the pastry. Pour the cooled pineapple mixture into the crust. Top with second crust, and seal and crimp the edge. Use a fork to poke holes in the top crust in a few places.
Step 4
Bake in preheated oven until the crust is golden brown, about 35 to 40 minutes. Cool before serving.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 367 | |
% Daily Value * | |
Total Fat14g | 18% |
Saturated Fat4g | 18% |
Cholesterol68mg | 23% |
Sodium244mg | 11% |
Total Carbohydrate59g | 21% |
Dietary Fiber2g | 8% |
Total Sugars39g | |
Protein4g | |
Vitamin C9mg | 45% |
Calcium24mg | 2% |
Iron2mg | 8% |
Potassium144mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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