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Grammy's Pineapple Cream Pie/Chocolate Pie Recipe

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This recipe for Grammy's Pineapple Cream Pie/Chocolate Pie is from The Branaman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pineapple Cream Pie:
1 Wicks baked pie shell or Pillsbury pie crust refrigerated dough in box - bake according to instructions before adding filling.
3 egg yolks
½ cup sugar
2 cups milk
1 sm. can crushed pineapple drained well.
⅓ cup corn starch
½ teaspoon vanilla
3 tablespoons butter
Pinch of salt

Chocolate Cream Pie:
Same base as Pineapple Cream Pie except substitute 3 tablespoons Cocoa instead of crushed pineapple.

Pie Topping Options:

Whipped Cream Option A:
½ cup heavy whipping cream
½ cup sour cream
¼ cup powdered sugar
½ teaspoon vanilla

Whipped Cream Option B:
1 cup cold whipping cream
½ teaspoon vanilla extract
2 tablespoons sugar

Meringue:
½ cup water
2 Tablespoons sugar
1 Tablespoon cornstarch
3 egg whites
¼ teaspoon cream of tarter
1 pinch salt
½ teaspoon vanilla extract
6 tablespoons white sugar
Directions:
Directions:
Pie Filling:
Cook ingredients except pineapple in double broiler on medium heat until thick. Remove from heat and stir in pineapple or for chocolate beat with mixer to fluff. Cool and pour in pre-baked pie shell.

Meringue:
In small pan combine water, 2 tablespoons cornstarch. Cook over low heat until clear - approx. 5 minutes, remove from heat. In large glass bowl, beat egg whites, cream of tartar and salt until mixture becomes frothy. Mix in vanilla and gradually add 6 tbsp sugar beating constantly until mixture forms soft peaks. Gradually add cornstarch mixture beating until stiff. Spread over pie filling and bake pie at 350º for 6-7 minutes until lightly brown.

Whipped Cream:
Using a hand mixer, whip heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3–4 minutes. If you accidentally over-whip the cream, and it looks curdled and heavy, pour in a little bit more cold heavy cream and fold in gently by hand with a spatula until it smooths out.

 

 

 

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