Pineapple Chess Pie Recipe

Recipesfull introduces to you: Pie Recipes. (Pineapple Chess Pie Recipe). I have no idea if this pie should be put in the icebox since I have never had any leftovers!!!

Brief

Prep 10 mins

Cook: 50 mins

Additional: 1hr

Total: 2hrs

Servings: 8

Yield: 1 9-inch pie

Pineapple Chess Pie Recipe

Ingredients

1 ½ cups white sugar

2 tablespoons cornmeal

4 eggs

4 tablespoons butter

¼ cup lemon juice

1 (8 ounce) can crushed pineapple in heavy syrup

⅓ cup milk

or as needed

1 recipe pastry for a 9 inch single crust pie

Banoffee

Dessert

Directions

Step 1

Preheat oven to 425 degrees F (220 degrees C).

Step 2

Mix the white sugar cornmeal eggs melted butter lemon juice and the undrained crushed pineapple mixed with enough milk to make 3/4 cup. Do not over beat. Pour filling into one 9-inch unbaked pie shell.

Step 3

Bake pie at 425 degrees F (220 degrees C) for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until set and golden. This should take about 40 minutes. Serve pie at room temperature.

Nutritional Information

Pineapple Chess Pie Recipe

Servings Per Recipe:8

Calories: 381.5

% Daily Value *

Protein: 5.2g 10%

Carbohydrates: 56.3g 18%

Dietary Fiber: 1.2g 5%

Sugars: 38.4g

Fat: 16g 25%

Saturated Fat: 6.4g 32%

Cholesterol: 109.1mg 36%

Vitamin A Iu: 327.9IU 7%

Niacin Equivalents: 2mg 15%

Vitamin B6: 0.1mg 5%

Vitamin C: 5.6mg 9%

Folate: 32.5mcg 8%

Calcium: 34mg 3%

Iron: 1.3mg 7%

Magnesium: 14.6mg 5%

Potassium: 109.9mg 3%

Sodium: 198mg 8%

Thiamin: 0.1mg 14%

Calories From Fat: 144.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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