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Ingredients Jump to Instructions ↓

  1. 1 1/4 cups graham cracker crumbs

  2. 1/4 cup white sugar

  3. 1/3 cup margarine, melted

  4. 2/3 cup white sugar

  5. 1/4 cup cornstarch

  6. 1/2 teaspoon salt

  7. 3 cups milk

  8. 4 egg yolks, beaten

  9. 2 teaspoons butter, softened

  10. 4 teaspoons vanilla extract

  11. 1 (20 ounce) can crushed pineapple, drained

  12. 2 cups heavy whipping cream

  13. 1/4 cup confectioners' sugar

  14. 1/2 teaspoon almond extract

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

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