Pineapple Blueberry Chess Pie
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! The Test Kitchen
3 1/2 Tbspall-purpose flour
1 can(s)8 oz crushed or chunk pineapple ( like crushed), drained
1 cfresh or frozen blueberries (drained if frozen)
4 Tbspmelted real butter
19 inch pie crust homemade or pre-made (I like Pillsbury roll out)
·zest of 1/2 of a lemon
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 :)