Pineapple Cream Pie
A delightful dessert combining the sweetness of pineapple with a creamy filling, perfect for any occasion.
Ingredients
For the filling
- 1 cup sugar
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1 cup milk
- 1 15 ounce can crushed pineapple, drained Make sure to drain well to avoid a soggy crust.
- 2 large egg yolks
- 3 tablespoons butter
For the crust
- 1 9-inch baked pie crust
Instructions
Preparation
- In a medium saucepan over medium heat, whisk together the sugar, flour, and salt.
- Add the milk slowly, whisking constantly until the mixture thickens and bubbles (about 3 to 5 minutes).
- Remove the pan from the heat and stir in the pineapple, egg yolks, and butter until well mixed.
- Return the pan to the heat and cook until it bubbles again (another 3 to 5 minutes). Keep stirring for about 2 more minutes until thick.
- Pour the filling into your baked pie crust.
- Chill in the refrigerator for at least 3 hours.
Notes
Serve the pie cold for the best flavor, and consider topping it with whipped cream. Store any leftovers covered in the fridge for up to 3-4 days. It can also be frozen, but the texture may change after thawing. For variations, add shredded coconut or lime zest for a tropical twist.