Recipe for Pineapple Cream Pie 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
100 Servings
Ingredients:
Amount Ingredient
6 qt WATER, WARM
813/1000 cup WATER, COLD
1/2 qt WATER COLD & JUICE
15 oz BUTTER PRINT SURE
23 x EGGS SHELL
47/250 lb MILK, DRY NON-FAT L HEAT
63/1000 lb PINEAPPLE CHUNK #10
6 tbl LEMON FRESH
3 cup STARCH EDIBLE CORN
6 lb FLOUR GEN PURPOSE 10LB
813/1000 lb SUGAR, GRANULATED 10 LB
1/2 lb SUGAR, GRANULATED 10 LB
563/1000 lb SHORTENING, 3LB
1/4 tbl SALT TABLE 5LB
Instructions:
Instructions: 1. SEE RECIPE NOS. I-G-1 AND I-1.

2. RECONSTITUTE MILK. ADD SUGAR AND SALT; HEAT TO JUST BELOW BOILING. DO NOT BOIL.

3. DRAIN 5 LB 1 OZ (3/4-NO. 10 CN) CRUSHED PINEAPPLE. COMBINE CORNSTARCH, SUGAR AND PINEAPPLE JUICE; STIR UNTIL SMOOTH. ADD GRADUALLY TO HOT MIXTURE. COOK AT MEDIUM HEAT, STIRRING CONSTANTLY, ABOUT 10 MINUTES UNTIL THICKENED.

4. STIR ABOUT 1 QT HOT MIXTURE INTO EGGS. SLOWLY POUR EGG MIXTURE INTO REMAINING HOT MIXTURE; HEAT TO BOILING, STIRRING CONSTANTLY.

COOK 2 MINUTES LONGER. REMOVE FROM HEAT.

5. ADD BUTTER OR MARGARINE; STIR UNTIL WELL BLENDED. FOLD IN PINEAPPLE AND 6 TBSP LEMON JUICE (9 OZ A.P.-2 LEMONS). COOL SLIGHTLY.

6. POUR ABOUT 3 1/2 CUPS FILLING INTO EACH BAKED PIE SHELL.

7. REFRIGERATE UNTIL READY TO SERVE.

8. CUT 8 WEDGES PER PIE.

NOTE: FILLING WILL CURDLE IF BOILED OR SUBJECTED TO PROLONGED INTENSE HEAT.

SERVING SIZE: 1/8 PIE

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Pineapple Cream Pie   ::   Pineapple Cream Pie with Coconut Crust   ...