CREAM PIE - DAIRY
- 1 1/4 cups cracker crumbs
- 1/4 cup white sugar
- 1/3 cup margarine,
- 2/3 cup white sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 3 cups milk
- 4 egg yolks, beaten
- 2 teaspoons butter,
- 4 teaspoons vanilla
- 1 (20 ounce)
can crushed pineapple, drained
- 2 cups heavy
- 1/4 cup confectioners'
- 1/2 teaspoon almond
- In a medium bowl, mix together
graham cracker crumbs, 1/4 cup white sugar, and melted butter. Press
mixture firmly in bottom of a 9 inch pie plate. Bake at 375 degrees F
(190 degrees C) for 6 to 8 minutes.
- Combine 2/3 cup white sugar,
cornstarch, and salt in saucepan. Blend milk and egg yolks; gradually
stir into sugar mixture. Cook over medium heat, stirring constantly,
until mixture thickens and boils. Boil and stir 1 minute. Remove from
heat, and stir in butter, vanilla, and pineapple. Pour into crust. Press
plastic wrap over top of filling. Chill at least 2 hours.
- In a large mixing bowl,
combine whipping cream, confectioners' sugar, and almond extract. Whip
to stiff peaks and pipe or spoon onto pie. Serve immediately.