There 's white cornmeal to add a bit of thickening, and lemon juice and crushed pineapple to give the egg custard filling a lovely texture and taste. This sweet and creamy filling is poured into a prepared pastry shell and baked until set and golden. Serv
INGREDIENTS (for 8 servings):
- 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
- 1 recipe pastry for a 9 inch single crust pie
PREPARATION:
Preheat oven to 425 degrees F (220 degrees C).
Mix the white sugar, corn meal, eggs, melted butter or margarine, 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.