Pineapple Cream Pie


Serves: 8



cup sugar

6 tablespoons unbleached flour

teaspoon salt

2 cups milk

1 large egg

1 Tablespoon of butter

teaspoon vanilla extract

2 cups crushed pineapple

1 frozen pie crust-9"


Mix sugar, flour, and salt in top part of double boiler. Gradually stir in milk and cook over boiling water until thickened, stirring constantly. Cover and cook for 10 minutes longer, stirring occasionally. Beat egg and add a small amount of milk mixture; return to double boiler and cook for 2 minutes over hot, not boiling, water, stirring constantly. Remove from heat and add butter and extract; cool. Mix crushed pineapple and pudding together and pour into baked pie shell. Chill for at least 1 hour. Serve with shipped cream.