Pineapple Pie by Bob
Bob’s Pineapple Pie
Updated on January 14, 2022
¼ cup cornstarch
2 (20 oz.) cans crushed pineapple, drained with retained juice
1 ½ cups white sugar
¼ teaspoon salt
4 egg yolks
pastry for a (10 inch) double crust pie
- 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.
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- Bake in preheated oven until the crust is golden brown, about 35 to 40 minutes. Cool before serving.
Nutrition Facts (per serving)
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