.png "English"){kind=small}
Ingredients
1 (9 inch) unbaked pie crust
1 (14 oz) can sweetened condensed milk
1/2 cup frozen pineapple juice concentrate, thawed
3 large egg yolks
1 (20 oz) can juice pack crushed pineapple, well drained,
divided, (1/2 cup juice reserved)
1 (8 oz) container sour cream, at room temperature
2 tablespoons sugar
1 1/2 teaspoons cornstarch
Frozen whipped topping, thawed (optional)
Directions
1. Heat oven to 375º F. Prick pie crust with fork.
Bake 15 minutes. Remove from oven. Reduce temperature to 325º F.
2. Beat sweetened condensed milk, pineapple juice concentrate and
egg yolks in a large bowl until well blended. Stir in crushed pineapple.
Pour into prepared pie crust.
3. Bake 25 minutes or until center is set.
Top with sour cream. Bake an additional 5 minutes. Cool.
4. Combine sugar and cornstarch in a small saucepan. Gradually add
reserved 1/2 cup pineapple juice; add remaining pineapple. Cook and
stir over low heat until thickened. Cool. Spread over pie.
Chill thoroughly. Serve with whipped topping (optional).
Yield: 8 servings
