I LOVE PINEAPPLES! If you do too, then this pie is for you! It is so simple to make, with basic ingredients already in your pantry and refrigerator. I love eating it cold, but you can eat it at room temperature if you’d prefer.
2 large Eggs
1/2 cup unsalted Butter, melted
1 cup granulated Sugar
3 Tbsp. All-purpose Flour
1/4 tsp. Salt
1 tsp. Vanilla extract
1 tsp. Pineapple extract
1 – 2 Tbsp. fresh Lemon juice
1 (20 oz. can) crushed Pineapples (drained, squeeze to release juices BUT do not squeeze dry)
1 frozen DEEP dish Pie crust
Preheat your oven to 350° degrees. Begin by opening the can of crushed pineapples and pouring it into a colander or sieve to allow the juices to drain. Squeeze some of the juices out of the pineapples but DO NOT squeeze it completely dry.
Place the pie crust into the oven and allow it to bake for about 5 – 8 minutes. Remove it from the oven and set it aside.
Variation: If you like coconut, after the pie crust has “prebaked” toss some coconut flakes into the crust, before you add the filling. Then bake as directed.
Now, in another bowl, combine the rest of the ingredients. Add the melted butter over the ingredients.
Using a hand mixer, beat these ingredients together until combined well; about 2 – 3 minutes.
Now add in the drained, slightly squeezed pineapples. Fold them into the egg mixture until thoroughly combined.
Place the pie crustonto a cookie sheet, pour the mixture into your pie crust. Bake for about 45 – 50 minutes. It should be set and have a golden color. Remove from the oven and allow to cool completely and set.I prefer to eat this pie cold, but it’s still delicious at room temperature.