Thursday, June 30, 2011
Pineapple Cream Pie
Once upon a time, long long ago, my mother used to bake. My sisters and I would go off to school and, upon returning home, we would find a delicious homemade treat for our afternoon snack. We never knew what she would make next. It could be cookies, brownies, a cake covered with frosting and sprinkles, or even a pie. One particular pie she made was a Pineapple Cream Pie and it was my dad's favorite.
Over the years, she stopped making it. Still, my dad continued to dream about the day when that pie would once again grace our table with its presence. Lucky for him, I inherited the baking gene and decided that I would try my hand at it.
The pie is fairly simple to make. It starts with a thick vanilla pastry cream to which you add crushed pineapple. Then, you pour it into a baked pie shell and chill it before covering it with a mound of whipped cream (or meringue if you choose).
When my dad got home from work, his eyes lit up to see such a rare treat. He promptly cut himself a big piece, ate it, then proceeded to cut himself a second piece. That's definitely a compliment to how good it tasted. I sneaked a couple bites too and it was just as I remembered it. Unfortunately, since I don't get to come home too often, it'll be a while before my dad gets to enjoy his favorite pie again. But, at least for now, he can savor this one.
Pineapple Cream Pie
1/2 c. sugar
1/2 tsp. salt
3 Tbsp. cornstarch
1 Tbsp. flour
2 1/2 c. milk (I used skim milk)
3 egg yolks
1 Tbsp. butter
1 tsp. vanilla
1 c. crushed pineapple, well drained
9-in. baked pie shell
Whisk together the milk, sugar, salt, and egg yolks in a large saucepan. Whisk in the cornstarch and flour until no lumps remain. Bring to a boil over medium heat, stirring constantly. The mixture will thicken. Once it begins to boil, keep it on the heat for 1 min. more, stirring all the while. Remove from the heat and stir in the butter and vanilla. Stir in the crushed pineapple and pour into the baked pie shell.
Put in the fridge to chill for several hours. Once it's chilled, top with whipped cream or Cool Whip.
This recipe is linked to:
Sweet Tooth Friday
Fat Camp Fridays
Sweet Indulgences Sunday