Pineapple Cream Pie

Ingredients

• 1/3 cup sugar
• 1/2 cup flour
• 1/8 teaspoon salt
• 2/3 cup canned milk
• 2/3 cup water
• 2 beaten egg yolks
• 1 cup vanilla wafer crumbs
• 1 tbsps. sugar
• 2 tbsps. butter
• 1/2 cup pineapple

Method

1. 1

   Mix sugar, flour, and salt.

2. 2

   Stir in canned milk and water.

3. 3

   Cook and stir over boiling water for ten minutes.

4. 4

   Stir slowly into beaten egg yolks.

5. 5

   Cook and stir 2 minutes.

6. 6

   Remove from heat and cover.

7. 7

   Mix together vanilla wafer crumbs, sugar, and butter.

8. 8

   Press half of the crumbs on bottom and sides of pan.

9. 9

   Top custard with pineapple.

10. 10

    Beat egg whites in 1/4 cup sugar.

11. 11

    Spread on pineapple.

12. 12

    Cover with rest of crumbs.

13. 13

    Bake in moderate oven 325 degrees for 20 minutes.

Nutrition per serving

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 55. The excerpt below is the record exactly as published.

1/3 cup flour 1 teaspoon vanilla or a/2 teaspoon ^4 teaspoon salt almond extract 2 eggs IV2 cup sliced canned peaches Mix sugar, flour and salt; slowly add scalded milk. Cook in dou- ble boiler until thick, stirring constantly. Add small amount of hot mixture to slightly beaten eggs to remaining mixture. Add extract. Cool. Place layer of canned peaches in bottom of baked pastry shell. Pour cooled filling on top of the peaches. Mrs. C. H. Thornton PECAN PIE 1 cup dark corn syrup 3 tbsps. butter melted 3 tbsps. sugar Yz tsp. vanilla 3 tbsps. flour 2 egg yolks, well beaten % tsp. salt 2 egg whites, stiffly beaten Y2 tsp. cinamon V2 cup coarsely chopped pecans Mix ingredients. Then fold in stiffly beaten egg whites. Stir in V2 cup pecans. Pour into pastry lined pie pan. Sprinkle over top V2 CUP coarsely chopped pecans. Bake 45 to 50 minutes (370 F.) or until silver knife inserted in the edge of filling comes out clean. Mrs. T. R. Burdette, Sr. 97 EGG CUSTARD 3 eggs 1 teaspoon salt 1/3 cup sugar 1 teaspoon vanilla Mix together 2 cups milk, scalded lightly. Pour in first mixture. Put in unbaked pie shell, cook slowly. This recipe is my great grandmother's and is much more than one hundred years old. Mrs. Henry Carter SYRUP CUSTARD 4 eggs beaten light 2 teaspoons cornstarch dissolv- 1 cup sugar ed in a tiny bit of water l1/2 cup molasses V2 teaspoon nutmeg Lump butter size of an egg 2 tbsps. brandy flavoring Bake slowly and let cool before cutting. Mrs. W. B. Strachan PECAN PIE 1 cup syrup 3 eggs V2 cup sugar 1 teaspoon vanilla 4 tablespoons butter 1 cup of pecan meats Cook syrup and sugar together until thick. Beat eggs without separating until light; pour the hot syrup over them, add butter and vanilla. Pour into an unbaked pastry; drop the nuts, in large pieces over the top. Bake in hot oven for a few minutes, then reduce the heat to medium and cook until pastry is done and filling is firm. It is best to have nuts in large pieces; they toast while the pie is baking. Mrs. E. D. McCall PINEAPPLE CREAM PIE Mix 1/3 cup sugar, l/i cup flour, 1/8 teaspoon salt. Stir in 2/3 cup canned milk, 2/3 cup water. Cook and stir over boiling water ten minutes. Stir slowly into 2 beaten egg yolks. Cook and stir 2 minutes. Remove from heat and cover. Mix together 1 cup vanilla wafer crumbs, 1 tbsps. sugar, 2 tbsps. butter. Press x/2 of the crumbs on bottom and sides of pan. Top custard with V2 cup pineapple.

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