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Pineapple Cream Pie Recipe

Recipe by: DINNER2

"This is the 1999 American Pie Council's National Pie Championship second place winner in the Cream Pie Category."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1In a medium bowl, mix together graham cracker crumbs, 1/4 cup white sugar, and melted butter. Press mixture firmly in bottom of a 9 inch pie plate. Bake at 375 degrees F (190 degrees C) for 6 to 8 minutes.
  • 2Combine 2/3 cup white sugar, cornstarch, and salt in saucepan. Blend milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat, and stir in butter, vanilla, and pineapple. Pour into crust. Press plastic wrap over top of filling. Chill at least 2 hours.
  • 3In a large mixing bowl, combine whipping cream, confectioners' sugar, and almond extract. Whip to stiff peaks and pipe or spoon onto pie. Serve immediately.
Ingredients
  • 8 servings
  • 576 cals
  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup white sugar
  • 1/3 cup margarine, melted
  • 2/3 cup white sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 3 cups milk
  • 4 egg yolks, beaten
  • 2 teaspoons butter, softened
  • 4 teaspoons vanilla extract
  • 1 (20 ounce) can crushed pineapple, drained
  • 2 cups heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon almond extract
Nutrition

Amount per serving ( 5 total)

  • Calories:
    576
    29%
  • Fat:
    35.9
    55%
  • Carbs:
    58
    19%
  • Protein:
    6.9
    14%
  • Cholesterol:
    194
    65%

Based on a 2,000 calorie diet

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