Pineapple Cake Pie
Ingredients
- 1 pre-baked pie shell
- 1 cup Sugar – divided
- 3 Tbsp. all purpose flour
- pinch of salt
- 3 eggs room temperature and separated
- 1 tsp. lemon rind
- 3 Tbsp. lemon juice
- 1 cup whole milk scalded
- ½ cup crushed pineapple drained
Instructions
- In a saucepan whisk together ¾ cup sugar, flour, salt, egg yolks, lemon rind and lemon juice.
- Slowly add in scalded milk. Simmer over medium low heat, just a few minutes, until just slightly thickened.
- Set aside to cool to room temperature. Once cooled stir in crushed pineapple.
- Beat egg whites on medium high speed until soft peaks just begin to form. Slowly add ¼ cup sugar (1 tablespoon at a time) until still peaks form.
- Gently fold egg whites into pineapple custard. Pour into prepared pie shell and bake at 350 for 30 minutes until golden brown and set.
- Let cool at room temperature.
Nutrition
Calories: 354kcal | Carbohydrates: 58g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 87mg | Sodium: 163mg | Potassium: 161mg | Fiber: 1g | Sugar: 38g | Vitamin A: 196IU | Vitamin C: 6mg | Calcium: 74mg | Iron: 2mg