PINEAPPLE CHESS PIE

Pineapple Chess Pie image

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

Provided by Victor Pierson

Categories Desserts Pies Vintage Pie Recipes Chess Pie Recipes

Time 2h

Yield 8

Number Of Ingredients 8

Ingredients

1 ½ cups white sugar
2 tablespoons cornmeal
4 eggs
4 tablespoons butter
¼ cup lemon juice
1 (8 ounce) can crushed pineapple in heavy syrup
⅓ cup milk, or as needed
1 recipe pastry for a 9 inch single crust pie

Steps:

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.

Nutrition Facts : Calories 381.5 calories, Carbohydrate 56.3 g, Cholesterol 109.1 mg, Fat 16 g, Fiber 1.2 g, Protein 5.2 g, SaturatedFat 6.4 g, Sodium 198 mg, Sugar 38.4 g