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Pineapple Cream Pie

By: DINNER2

"This is the 1999 American Pie Council's National Pie Championship second place winner in the Cream Pie Category."

Rate/Review | Read Reviews (21)

What to Drink?
	Coffee

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 - 9 inch pie

Ingredients

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

Directions

In 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.
Combine 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.
In a large mixing bowl, combine whipping cream, confectioners' sugar, and almond extract. Whip to stiff peaks and pipe or spoon onto pie. Serve immediately.