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Pineapple Cream Pie #2

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Submitted by beamerz3

YIELD

servings

PREP

30 min

COOK

15 min

READY

45 min

Ingredients

1 237
CUP ML ALL-PURPOSE FLOUR
sifted
½ 2.5
TEASPOON ML SALT
½ 118
CUP ML VEGETABLE OIL
5 75
TABLESPOONS ML WATER
ice cold
4 6E+1
TABLESPOONS ML BUTTER
1 ½ 1.5
CANS CANS POWDERED SUGAR
sifted *
2 2
LARGE LARGE EGGS
1 237
CUP ML PINEAPPLE, CANNED, CRUSHED
drained *

Directions

Set oven to 450 degrees Sift the flour and salt into a bowl.

Beat the oil and water until thick and creamy; add to the flour.

Mix with a fork until a ball of dough is formed.

Roll out on a lightly floured surface to fit a 9 inch pie plate.

Prick the bottom.

Bake 12 minutes or until golden brown. Cool.

Cream the butter, gradually adding the confectioners’ sugar.

Beat in the eggs until light and fluffy.

Fold in the pineapple. Turn into a pie shell and chill until set.

Decorated with whipped cream, if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 116g (4.1 oz)
Amount per Serving
Calories 490 76% from fat
 % Daily Value *
Total Fat 41g 64%
Saturated Fat 12g 58%
Trans Fat 0g
Cholesterol 136mg 45%
Sodium 412mg 17%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 3%
Sugars g
Protein 13g
Vitamin A 9% Vitamin C 0%
Calcium 2% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Sugar-Free
 
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