Pineapple Blueberry Chess Pie
By
Bobbie Weiner
@Mykidsusemeformycookies
13
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!
Blue Ribbon Recipe
What a refreshing summer dessert! Who would have thought to combine blueberries with pineapple? It's a great flavor combo. Yum-my!
Ingredients
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3/4 csugar
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3 1/2 Tbspall-purpose flour
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1 pinchsalt
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1 can(s)8 oz crushed or chunk pineapple ( like crushed), drained
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1 cfresh or frozen blueberries (drained if frozen)
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4 Tbspmelted real butter
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19 inch pie crust homemade or pre-made (I like Pillsbury roll out)
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·zest of 1/2 of a lemon
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3 largeeggs
How to Make Pineapple Blueberry Chess Pie
- Preheat oven to 325 mix sugar salt and flour set aside.
- Beat eggs until foamy and gently fold into dry ingredients, once mixed add melted butter, whole can of pineapple, lemon zest and blueberries.
- 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 :)
