Pineapple Cream Pie

I promised that I'd post this recipe, this is one of the pies that I had entered into the charity bake-off. This pie was the 1999 American Pie Council 2nd place winner in the cream pie division. Hmm, maybe I should have paid more attention to that little note! LOL!!! In any event, it was really delicious. I hope you enjoy it!

The inspiration for this pie came from that cute little decoration you see on top of this pie!  Yes, I was inspired to make this pie based on a .99 cent cookie cutter stamp!  It's similar to the Williams-Somoma cookie cutter stamps, but it didn't come from there, it came from my local kitchen store in Maine.

The first time I made this pie, I made it with the graham crust, the second time I made it I made my own pie crust, and my little pineapples! I did not do an egg wash on the crust, you my like to do that if you want a golden crust.  I used milk, I wanted a light crust.  

CRUST INGREDIENTS

These are the steps to make a graham cracker pie crust, you can skip and use a pre-cooked pie shell.

1 1/4 cups graham cracker crumbs

1/4 cup white sugar

1/3 cup butter, melted

PIE INGREDIENTS (I felt very Julia Child like mixing these ingredients!)

2/3 cup white sugar

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 (I gave a little squeeze too)

TOPPING

2 cups heavy whipping cream

1/4 cup confectioners' sugar

1/2 teaspoon almond extract

DIRECTIONS

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 -8 minutes.

2. Combine 2/3 cup white sugar, corn-starch, 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 - 4 hours.

3. In a large mixing bowl, combine whipping cream, confectioners' sugar and almond extract.  Whip to stiff peaks and pie or spoon onto pie.  Serve immediately!

Serves 6 - 8

P.S. Stay tuned!  The next pie I post will be my Tomato Pie!  

P.P.S.  Thank you for all your comments on my "Biggest Loser" post.  I truly appreciated your kind comments!  Thanks for letting me know what your favorite pie is too!