– 2 9" premade pie crust (or make your own)– 1 large fresh pineapple– 3/4 C of sugar– 1/4 C + 2 Tablespoons of potato/corn starch– 1/3 C of water– 1 lemon, juiced– 1 can of lower fat coconut milk
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.