PINEAPPLE CHESS PIE

Teresa G.

By
@BlueGinghamApron

I found this delicious recipe stuck in one of my cookbooks. I'm not sure where it came from, but it may have been one of my dad's recipes that came from one of his sisters or nieces. My husband told me that it's not very good and I shouldn't eat any of it. Yeah right! That's what he ALWAYS says when something is so good that he wants to keep it all for himself! Anyway, it's a great pie for any holiday, church dinner, family reunion or potluck. (Hint: You may want to take a few copies of the recipe with you!)


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Comments:

Serves:

10-12

Prep:

20 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1
deep dish pie shell, unbaked or 1 graham cracker pie shell, your choice
1/2 c
butter, room temperature
2 c
sugar
4 large
eggs
3 Tbsp
all purpose flour
1 can(s)
crushed pineapple (8 oz.,) drained
1 tsp
pure vanilla extract

Directions Step-By-Step

1
Gather and prep ingredients (thaw pie shell; drain pineapple.)
2
Preheat oven to 350ºF. Place pie shell on rimmed baking sheet (the heavy-duty kind which will not warp in oven.)
3
In average mixing bowl, beat butter; add sugar and beat well.
4
Break eggs into small bowl; add eggs and flour to butter mixture; beat well.
5
Stir in drained pineapple and vanilla. (Photo is of the original recipe.)
6
Pour into thawed pie shell.
7
Bake, on rimmed baking sheet, at 350ºF for one hour. Allow to cool for at least one hour, then refrigerate for 2 hours before serving. Refrigerate leftovers.