Creamy Pineapple Pie2013-04-09
- Yield : 1 pie
- Servings : 8
- Prep Time : 10m
- Cook Time : 60m
- Ready In : 1:30 h
I was asked to make a spring dessert for a Sunday brunch a few weeks ago. I wanted something that was sweet and tart. My local grocery store had pineapple on sale for $1.99, so I bought it! I used part of my grandmothers recipe for lemon pie, vegan-ized it and added fresh pine apple. Here is what I came up with.
- 2 9” premade pie crust (or make your own)
- 1 large fresh pineapple
- ¾ cup sugar
- ¼ cup + 2 tbs potato/corn starch
- ½ cup water
- 1 lemon, juiced
- 1 can lower fat coconut milk
Preheat oven to 425 degrees F
Clean the pineapple and cut into chunks. Add the pineapple to your food processor and wiz until broken-down
In a large sauce pot over medium heat, add the pineapple, sugar, and lemon juice.
Dissolve the ¼ cup of the corn starch in the coconut milk. Add to the pineapple mixture. Bring to a boil and reduce heat, simmer on low for 15-20 minutes. Mix the other 2 tbs of starch in water. Use the extra starch mixture to thicken the mixture.
Allow the mixture to sit for 20-30 minutes before adding to crust.
Add to the pie crust and cover with second crust. Cut a few slits across the top for steam to release.
Cook for 35-40 minutes. Allow to cool completely before serving.
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