Pineapple Cream Pie Ingredients 2 Tbs. margarine 3/4 cup sugar ¼ cup cornstarch ¼ tsp. salt 2 cups whole milk 2 egg yolks ½ tsp. vanilla 1 8-oz can crushed pineapple, drained 1 9-inch pie crust, pre-baked 2 cups whipped cream Optional: toasted coconutMelt margarine in heavy bottom sucepan. Blend sugar, cornstarch, and salt; add milk and stir to dissolve. Pour mixture into saucepan and simmer over medium heat, stirring constantly so mixture does not burn. Beat egg yolks in a small bowl. Spoon approximately ½ cup of the hot milk mixture slowly into the beaten egg yolks, stirring rapidly to prevent eggs from scrambling. Pour egg mixture into the saucepan and return to a simmer for 1 minute. Remove from heat. Add vanilla and stir in drained pineapple. Pour into pie shell and refrigerate at least 4 hours or until fully chilled. Garnish with whipped cream and, if desired, toasted coconut
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