Ingredients
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¼ cup cornstarch
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2 (20 ounce) cans crushed pineapple, drained with juice reserved
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1 ½ cups white sugar
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¼ teaspoon salt
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4 egg yolks
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pastry for a (10 inch) double crust pie
Directions
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Dissolve the cornstarch in 1/4 cup of the reserved pineapple juice. Combine the drained pineapple, sugar, salt, egg yolks, cornstarch mixture, and 1 cup of the reserved pineapple juice in a large saucepan. Cook and stir over medium heat just until the mixture has thickened slightly and turned shiny. Do not boil. Remove from heat, and cool 15 minutes.
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Preheat oven to 400 degrees F (200 degrees C).
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Line a 10-inch pie plate with half of the pastry. Pour the cooled pineapple mixture into the crust. Top with second crust, and seal and crimp the edge. Use a fork to poke holes in the top crust in a few places.
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Bake in preheated oven until the crust is golden brown, about 35 to 40 minutes. Cool before serving.
Nutrition Facts (per serving)
| 367 | Calories |
| 14g | Fat |
| 59g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 367 | |
| % Daily Value * | |
| Total Fat 14g | 18% |
| Saturated Fat 4g | 18% |
| Cholesterol 68mg | 23% |
| Sodium 244mg | 11% |
| Total Carbohydrate 59g | 21% |
| Dietary Fiber 2g | 8% |
| Total Sugars 39g | |
| Protein 4g | 7% |
| Vitamin C 9mg | 10% |
| Calcium 24mg | 2% |
| Iron 2mg | 8% |
| Potassium 144mg | 3% |
* 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.
