Ingredients Jump to Instructions ↓


  2. 450 degrees for 10 to 12 minutes. Makes

  3. 9 inch pie.


  5. Sift together into mixing bowl: 1/2 tsp. salt

  6. 1/3 cup Crisco until particles are the size of small peas. Sprinkle

  7. 3 to 4 tablespoons cold water over mixture, a little at a time, while tossing and stirring lightly with fork. Add water to driest particles, pushing lumps to side, until dough is just moist enough to hold together. Form into a ball. Flatten to about 1/2 inch thickness. Smooth dough at edges.

  8. 1 1/2 inches larger than inverted

  9. 9 inch pie pan. Fit loosely into pie pan. Gently pat out air pockets. Fold edge to form a standing rim; flute. Prick crust generously with fork. Bake in hot oven (450 degrees) for 10 to 12 minutes until golden brown. Cool.


  11. 1 (No. 1) can (or 1/2 No. 2 can) crushed pineapple (3/4 cup). Set aside. Combine in heavy saucepan:

  12. 1/2 c. Pillsbury's best enriched flour

  13. 1/2 tsp. salt

  14. 3 cups milk; blend well. Bring to a boil, stirring constantly; cook over medium heat until thick. Blend a little of the hot mixture into 3 slightly beaten egg yolks; add to hot mixture in saucepan. Cook for 1 minute, stirring constantly. Blend in:

  15. 2 tsp. French's vanilla

  16. 1 portion. Cover and cool to lukewarm. Blend

  17. 1 1/2 or 2 squares melted unsweetened chocolate into second portion. Cover and cool to lukewarm.

  18. Chop fine 3/4 cup nuts; sprinkle half of nuts over cooled, baked pie shell. Spoon in half of the cooled chocolate mixture. Cover with the pineapple mixture and then with remaining chocolate mixture. Top with remaining nuts. Cool completely. Serve with whipped cream, if desired.


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