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| Pineapple Chess Pie |
"I haven't any concept if this pie should be placed within the icebox on the grounds that I actually have by no means had any leftovers!!!"
Ingredients :
- 1 1/2 cups white sugar
- 2 tablespoons cornmeal
- four eggs
- four tablespoons butter
- 1/4 cup lemon juice
- 1 (8 ounce) can overwhelmed pineapple in heavy syrup
- 1/three cup milk, or as wanted
- 1 recipe pastry for a nine inch unmarried crust pie
Instructions :
| Prep : 10M | Cook : 8M | Ready in : 2H |
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- Preheat oven to 425 degrees F (220 tiers C).
- Mix the white sugar, cornmeal, eggs, melted butter, lemon juice, and the undrained crushed pineapple blended with enough milk to make three/four cup. Do now not over beat. Pour filling into one nine-inch unbaked pie shell.
- Bake pie at 425 tiers F (220 levels C) for 10 minutes. Reduce heat to 350 stages F (a hundred seventy five degrees C) and keep baking till set and golden. This should take about 40 minutes. Serve pie at room temperature.
Notes :
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