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
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!
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), drained
- 1 c
- fresh or frozen blueberries (drained if frozen)
- 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
How to Make Pineapple Blueberry Chess Pie
- 1Preheat oven to 325 mix sugar salt and flour set aside.
- 2Beat eggs until foamy and gently fold into dry ingredients, once mixed add melted butter, whole can of pineapple, lemon zest and blueberries.
- 3Fill 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 :)
