Pineapple-Lemon Cream Pie

Name: Pineapple-Lemon Cream Pie
Ingredients: 1 baked pie shell; cup crushed pineapple; egg yolks; 1/3 cups water; tablespoon butter; 1 cup sugar; 1/3 cup flour; 1/8 teaspoon salt; 3 tablespoons lemon juice

From Our favorite recipes (Stake Relief Society, 1954), 1954

Presented as published in 1954. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1257Calories

14 gProtein

275 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories1257 kcal

Protein14 g

Carbohydrates275 g

Fiber2.1 g

Sugars238 g

Total Fat27 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol31 mg

Sodium301 mg

Potassium416 mg

Calcium52 mg

Iron3.2 mg

Magnesium50 mg

Phosphorus66 mg

Zinc0.6 mg

Copper0.3 mg

Manganese3.1 mg

Vitamin D0 mcg

Vitamin C42 mg

Vitamin A5 mcg

Vitamin E3 mg

Vitamin K0.7 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.5 mg

Niacin (B3)3.6 mg

Folate89 mcg

Choline14 mg

Caffeine0 mg

Water363 g

As published

This recipe was extracted from Our favorite recipes (Stake Relief Society, 1954) (1954) by Church of Jesus Christ of Latter-day Saints. New York New York Stake. Relief Society, page 26. The excerpt below is the record exactly as published.

PINEAPPLE-LEMON CREAM PIE teaspoon grated lemon rind cup crushed pineapple egg yolks 1/3 cups water tablespoon butter 1 baked pie shell 1 cup sugar 1/3 cup flour 1/8 teaspoon salt 3 tablespoons lemon juice

Cook this with the app: pantry check, scaling, and the assistant.