Pineapple Cream Pie

Pineapple Cream Pie
  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup white sugar
  • 1/3 cup margarine, melted
  • 2/3 cup white sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 3 cups milk
  • 4 egg yolks, beaten
  • 2 teaspoons butter, softened
  • 4 teaspoons vanilla extract
  • 1 (20 ounce) can crushed pineapple, drained
  • 2 cups heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon almond extract


  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.

03/28/2018
Pineapple Cream Pie, recipe PT15M PT1H 5 455 calories

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