Rosie's Pineapple Cream Pie
photo by Kim D.
- Ready In:
- 17mins
- Ingredients:
- 7
- Yields:
-
1 pie
- Serves:
- 8
ingredients
- 2 cups milk
- 6 tablespoons flour
- 1 pinch salt
- 3 egg yolks
- 3⁄4 cup sugar
- 1 (20 ounce) can crushed pineapple, drained
- 1 baked pie shell (8 or 9 inch)
directions
- Stir the milk, flour, salt, egg yolks and sugar on the stove until it thickens.
- Take off heat and add pineapple.
- Put in pie crust and let cool in refrigerator.
- Serve with whipped topping.
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Reviews
-
I too have been looking for the proper recipe for pineapple cream pie. My Great grandmother, Grandmother and my Mom all made this especially at Holiday times. This was my Dad's ultimate favorite pie of all!..The only addition I made to this recipe was after pudding thickened and pineapple added - a dash of vanilla extract. Other than that..you have my highest regards for Pineapple Cream Pie!!!
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My husband wishes to be added to the "10 star" "list". He also rates this ten stars. This is EXACTLY how this type of pie should turn out. Great flavor,(I can only imagine what it will taste like tomorrow)and perfect consistency. Looks like a dream-----Perfect, Perfect, Perfect---thank you and I hope others will try this great pie!PeggyLynn
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Tweaks
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I am not rating, just commenting, because although I had some problems, they may have been caused by me, rather than the recipe. The filling was too soupy. I did scale, and later re-scale to suit my needs, and may have gotten the amount of an ingredient wrong. I also used well drained (actually squeezed) cut up canned pineapple rings instead of crushed pineapple. But I also have the suspicion that I simply did not cook the mixture long enough. I felt very uneasy cooking everything together from the start, including the egg yolk, and was trying to avoid getting bits of boiled egg in the filling. I think that if I had cooked it longer it would have been all right. However, when I next make something like this, I will cook the milk, sugar, flour mixture together until thick, and then add the egg yolk after tempering. Obviously, since the recipe has worked well for other people, it can be done. But for someone as cautious as me, it doesn't seem to work well. JMO
RECIPE SUBMITTED BY
Satisfied Kris
United States
I cook for fun (mostly because I don't have to cook every day) and am always on the lookout for interesting recipes. I also do some canning. Hobbies include jewelry making, drawing, and reading. I detest housework - but it gets done - eventually. I also detest car maintenance - that gets done immediately.