Ingredients:
- ½ teaspoon salt
- 1 cup milk
- 3 tablespoons butter
- 1 (15 ounce) can crushed pineapple, drained
- 1 cup sugar
- 1 (9 inch) baked pie crust
- 2 egg yolks
- 3 tablespoons all-purpose flour
Directions:
Whisk sugar, flour, and salt together in a saucepan over medium heat. Add milk and cook, whisking constantly, until mixture thickens and begins to bubble, 3 to 5 minutes. Remove from heat.
Stir pineapple, egg yolks, and butter into milk mixture. Return to heat and cook over medium heat until mixture begins to bubble, 3 to 5 minutes. Continue cooking, stirring constantly, until hot and thick, about 2 minutes more. Pour mixture into prepared pie crust. Refrigerate until chilled, at least 3 hours.
Cook’s Note: If you are using a deep dish pie crust, please increase the ingredients by 50%.
Tips: You can use the leftover egg whites to make a meringue!
