Ingredients
- 1 cup fresh or canned crushed pineapple, drained
- 1 1/4 cups sugar
- 5 tablespoons cornstarch
- 4 tablespoons water
- 3 cups milk
- 3 egg yolks
- 1 teaspoon vanilla
- 1 tablespoon butter
- 1/2 recipe pie pastry
Preparation
Step 1
Combine the pineapple and ½ cup sugar in a saucepan over medium heat.
In a small bowl, stir together 1 tablespoon of the cornstarch and 2 tablespoons of the water to make a smooth paste. When the pineapple begins to simmer, stir in the cornstarch mixture and cook, stirring constantly, for 5 minutes, until thickened. Remove from the heat.
Bring the milk to a simmer in large saucepan over medium heat. In a bowl, stir together the remaining ¾ cup sugar, the remaining 4 tablespoons cornstarch, the egg yolks, and the remaining 2 tablespoons of water to make a smooth paste. When the milk begins to simmer, stir in the egg yolk mixture a tablespoon at a time and cook, stirring constantly, for 5 minutes, until thickened. Remove from the heat and stir in the pineapple mixture, vanilla and butter. Set aside to cool to room temperature.
Scrape the filling into the pie crust and refrigerate for at least 1 hour, until chilled. Serve cold.