Pineapple Chess Pie Chef John Recipes
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| Pineapple Chess Pie |
"I have no idea if this pie should be put in the icebox since I have never had any leftovers!!!"
Ingredients :
- 1 1/2 cups white sugar
- 2 tablespoons cornmeal
- 4 eggs
- 4 tablespoons butter
- 1/4 cup lemon juice
- 1 (8 ounce) can crushed pineapple in heavy syrup
- 1/3 cup milk, or as needed
- 1 recipe pastry for a 9 inch single crust pie
Instructions :
| Prep : 10M | Cook : 8M | Ready in : 2H |
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- Preheat oven to 425 degrees F (220 degrees C).
- Mix the white sugar, cornmeal, eggs, melted butter, lemon juice, and the undrained crushed pineapple mixed with enough milk to make 3/4 cup. Do not over beat. Pour filling into one 9-inch unbaked pie shell.
- Bake pie at 425 degrees F (220 degrees C) for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until set and golden. This should take about 40 minutes. Serve pie at room temperature.
Notes :
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