BCL - Pineapple Chess Pie Popular Recipes

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Pineapple Chess Pie

"I have no idea if this pie should be put in the icebox since I have never had any leftovers!!!"

Ingredients :

1 1/2 cups white sugar
2 tablespoons cornmeal
4 eggs
4 tablespoons butter
1/4 cup lemon juice
1 (8 ounce) can crushed pineapple in heavy syrup
1/3 cup milk, or as needed
1 recipe pastry for a 9 inch single crust pie

Instructions :

Prep : 10M	Cook : 8M	Ready in : 2H

Preheat oven to 425 degrees F (220 degrees C).
Mix the white sugar, cornmeal, eggs, melted butter, lemon juice, and the undrained crushed pineapple mixed with enough milk to make 3/4 cup. Do not over beat. Pour filling into one 9-inch unbaked pie shell.
Bake pie at 425 degrees F (220 degrees C) for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until set and golden. This should take about 40 minutes. Serve pie at room temperature.

Notes :

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