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Home Recipes Desserts Pies No-Bake Pie Recipes Grandma T's Pineapple Cream Pie
10 Ratings 5 star values: 8 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
10 Ratings 10 Reviews 1 Photo
Grandma T's Pineapple Cream Pie Missy Hoehn
Grandma T's Pineapple Cream Pie MaryJaneHarrison
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324 calories; protein 3.7g; carbohydrates 47.7g; fat 13.9g; cholesterol 65.1mg; sodium 313mg. Full Nutrition
Reviews ( 10 ) Check out our Community Guidelines about photos and reviews.
10 Ratings 5 star values: 8 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
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Servings Per Recipe: 8 Calories: 324.1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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My Dad's mom would make this for him every time we visited Illinois. As a child, I could hardly wait for the filling to cool enough to eat. The secret is to stir constantly for a rich, velvety smooth pudding-like melt-in-your-mouth experience. These instructions are per my grandmother, written down by my mother not too long before Grandma passed away. Grandma wouldn't give the recipe away until her last years. It's a family treasure now! Top the pie with meringue, whipped cream, or whipped topping.
Whisk sugar, flour, and salt together in a saucepan over medium heat. Add milk and cook, whisking constantly, until mixture thickens and begins to bubble, 3 to 5 minutes. Remove from heat.
Stir pineapple, egg yolks, and butter into milk mixture. Return to heat and cook over medium heat until mixture begins to bubble, 3 to 5 minutes. Continue cooking, stirring constantly, until hot and thick, about 2 minutes more. Pour mixture into prepared pie crust. Refrigerate until chilled, at least 3 hours.
If you are using a deep dish pie crust, please increase the ingredients by 50%.
You can use the leftover egg whites to make a meringue!
This is essentially the same recipe that has been passed down in my family however our process is a little different. First, we mix the flour sugar salt and milk together and use ONLY flour (don't substitute cornstarch due to the pineapple reaction preventing thickening sometimes). When cooked and thickening, add the DRAINED pineapple till bubbling custard, THEN temper the beaten eggs with a little of the hot custard added to bowl of eggs, mixed, THEN put the tempered eggs into the pan of custard stirring well. Suggest a thick wooded spoon for this job. When fairly thick...take off heat...add cold butter...and vanilla and beat with spoon till glossy and well mixed in same pot. It will be a thick pudding like. Pour into prebaked pie shell (regular 9 in). Cover with meringue if you wish. Otherwise...a piece of buttered WAX paper will sit nicely on top OF THE CUSTARD, touching the surface, after a few minute of cooling. If put on too soon, condensation may occur...if wait till cool...then a skin may form after a hour or so...all of which won't keep the Texas men from eating every piece. My family served room temp during cold weather...then IF there was left overs...we refrigerated the 2nd or 3rd pie. Usually the first pie went as soon as dinner was over. Using the tempered egg procedure is preferable since things thicken faster than if done the other way IMHO and if it is good enough for grandma...then it is OK with me. I was the "stirrer" of pie fillings during hol
This is essentially the same recipe that has been passed down in my family however our process is a little different. First, we mix the flour sugar salt and milk together and use ONLY flour (don't substitute cornstarch due to the pineapple reaction preventing thickening sometimes). When cooked and thickening, add the DRAINED pineapple till bubbling custard, THEN temper the beaten eggs with a little of the hot custard added to bowl of eggs, mixed, THEN put the tempered eggs into the pan of custard stirring well. Suggest a thick wooded spoon for this job. When fairly thick...take off heat...add cold butter...and vanilla and beat with spoon till glossy and well mixed in same pot. It will be a thick pudding like. Pour into prebaked pie shell (regular 9 in). Cover with meringue if you wish. Otherwise...a piece of buttered WAX paper will sit nicely on top OF THE CUSTARD, touching the surface, after a few minute of cooling. If put on too soon, condensation may occur...if wait till cool...then a skin may form after a hour or so...all of which won't keep the Texas men from eating every piece. My family served room temp during cold weather...then IF there was left overs...we refrigerated the 2nd or 3rd pie. Usually the first pie went as soon as dinner was over. Using the tempered egg procedure is preferable since things thicken faster than if done the other way IMHO and if it is good enough for grandma...then it is OK with me. I was the "stirrer" of pie fillings during hol
I am the one who shared this recipe. I used the recipe for Meringue Two today and it was magnificent! It took my grandma's pie over the top! Just wanted to share that and I added a better picture than that years old one of my grandmother's!
My husband's family introduced me to pineapple cream pie about 45 years ago & the recipe was shared with me. He passed in '02 & I started downsizing. 6 months ago I moved and along the way one of my recipe boxes disappeared... hmm.. Needed to make this for Christmas dinner so I went to my favorite AllRecipes.com and found this similar recipe. I added 1/2 tsp of vanilla and nobody noticed the difference. Thanks so much for sharing your Grandma's recipe. It saved the day.!
This pie is divine! I loved it more than coconut cream pie...and that was my favorite pie! I plan on making this again for Sunday dinner. Big hit and very easy to prepare.
My grandmother use to make a pie like this for my mom's birthday. They are both gone and I wanted to try my hand at it. The recipe was easy and turned out as good as I remember.
It was wonderful. Second time, added some coconut.
Just finished making the pie for Easter dinner tomorrow. Added flaked coconut to the pan when finished with the last cooking. Let cool and added to a graham cracker crust. I plan to serve with whipped cream. I tried the filling and LOVE it. Pina colada pie!
4 1/2 stars. Grandmas recipe has been replaced! Hers added vanilla after cooking but you taste the pineapple more without adding it.
Not going to lie it was an amazing pie. Would eat again would definitely make It again
I didn't change any ingredients . It reminded me so much of my Grandmother's recipe. Thank you.
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