The best delicious Pineapple Cream Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pineapple Cream Pie recipe today!
Hello my friends, this Pineapple Cream Pie recipe will not disappoint, I promise! Made with simple ingredients, our Pineapple Cream Pie is amazingly delicious, and addictive, everyone will be asking for more Pineapple Cream Pie.
What Makes This Pineapple Cream Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pineapple Cream Pie.
Ready to make this Pineapple Cream Pie Recipe? Let’s do it!
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6 qt WATER; WARM
2 13/16 c WATER; COLD
1 1/2 qt WATER COLD & JUICE
15 oz BUTTER PRINT SURE
23 EGGS SHELL
1 3/16 lb MILK; DRY NON-FAT L HEAT
5 1/16 lb PINEAPPLE CHUNK #10
6 tb LEMON FRESH
3 c STARCH EDIBLE CORN
6 lb FLOUR GEN PURPOSE 10LB
1 13/16 lb SUGAR; GRANULATED 10 LB
1 1/2 lb SUGAR; GRANULATED 10 LB
3 9/16 lb SHORTENING; 3LB
1 1/4 tb SALT TABLE 5LB
3 oz SALT TABLE 5LB
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.
Recipe Number: I00604
SERVING SIZE: 1/8 PIE
From the Army
Yields
100 Servings
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