Pineapple Cream Pie So Tasty

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Pineapple Cream Pie

"This is the 1999 American Pie Council's National Pie Championship second area winner in the Cream Pie Category."

Ingredients :

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

Instructions :

Prep :	Cook : 8M	Ready in :

In a medium bowl, blend together graham cracker crumbs, 1/4 cup white sugar, and melted butter. Press combination firmly in bottom of a nine inch pie plate. Bake at 375 ranges F (a hundred ninety levels C) for six to eight mins.
Combine 2/three cup white sugar, cornstarch, and salt in saucepan. Blend milk and egg yolks; steadily stir into sugar combination. Cook over medium warmness, stirring continuously, till aggregate thickens and boils. Boil and stir 1 minute. Remove from warmness, and stir in butter, vanilla, and pineapple. Pour into crust. Press plastic wrap over top of filling. Chill as a minimum 2 hours.
In a big blending bowl, integrate whipping cream, confectioners' sugar, and almond extract. Whip to stiff peaks and pipe or spoon onto pie. Serve right now.

Notes :

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