Pineapple Cream Pie
|9 inch baked pie shell||1|
|Crushed pineapple in its own juice||1 1⁄2 Cup (24 tbs)|
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
|Skim milk||1⁄2 Cup (8 tbs)|
|Skim milk||1 1⁄2 Cup (24 tbs), scalded|
|Egg yolks||3 , beaten|
|Vanilla extract||1 Teaspoon|
|Grated semisweet chocolate||2 Teaspoon|
Combine pineapple with juice and the 2 tsp (10 mL) cornstarch in a saucepan.
Stir to blend.
Cook and stir over medium heat until mixture thickens.
Combine sugar replacement, the 3 tsp (45 mL) cornstarch, and salt in the top of a double boiler.
Stir in cold milk to dissolve cornstarch.
Slowly add scalded milk.
Place over hot water.
Cook and stir until mixture thickens.
Pour small amount of thickened mixture into beaten egg yolks, stirring to mix.
Return to pan.
Cook 4 to 5 minutes longer.
Stir in vanilla.
Remove from heat and allow to slightly cool.
Pour just enough of the cream filling into pie shell to cover bottom.
Spread pineapple filling on top.
Allow to cool.
Top with remaining cream filling.
Then garnish with grated semi-sweet chocolate.