Pineapple Blueberry Chess Pie

Bobbie Weiner

By
@Mykidsusemeformycookies

I was looking for something tangy, and I have always loved the texture and simplicity of a chess pie. My husband loves anything pineapple and I have a love of blueberries. This pie is best served chilled and is fantabulicious on a summer day! I've added some lemon zest for extra UMPHHH... Hope you like it!


pinch tips: How to Fold Ingredients


Rating:

Comments:

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
What a refreshing summer dessert! Who would have thought to combine blueberries with pineapple? It's a great flavor combo. Yum-my!

Ingredients

3/4 c
sugar
3 1/2 Tbsp
all-purpose flour
1 pinch
salt
1 can(s)
8 oz crushed or chunk pineapple ( like crushed)
1 c
fresh or frozen blueberries drained
4 Tbsp
melted real butter
1
9 inch pie crust homemade or pre-made (I like Pillsbury roll out)
zest of 1/2 of a lemon
3 large
eggs

Directions Step-By-Step

1
Preheat oven to 325 mix sugar salt and flour set aside.
2
Beat eggs until foamy and gently fold into dry ingredients, once mixed add melted butter, whole can of pineapple, lemon zest and blueberries.
3
Fill pie crust and bake for 40 minutes until set... it will be a bit jiggly on the top. For those not familiar with "Chess Pie" this is a custard type pie in texture, creamy and smooth. I hear that chess pie should have corn meal in it, I am no expert, LOL. Chill for at least 2-3 hours before serving. I hope you enjoy :)

About this Recipe

Course/Dish: Pies
Main Ingredient: Sugar
Regional Style: Southern
Collection: Summer Recipes