Pineapple Chess Pie
1 pie shell, 9-inch, unbaked
1 can (about 14 ounces) pineapple chunks
1 tablespoon flour
1/2 cup butter
1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
2 teaspoons vanilla
1/4 teaspoon salt
3 eggs
1/2 cup sour cream
whipped cream
Bake pie shell at 425° for 5 minutes. Remove from oven.
Drain pineapple; sprinkle with the flour.
Cream butter with sugars, vanilla, and salt, until light and fluffy. Beat in eggs, one at a time, beating until mixture is smooth. Stir in sour cream and pineapple. Turn into pie shell, mounding in center. Cook at 325° for 50 to 60 minutes, until set and browned. Remove and cool thoroughly. Garnish with whipped cream to serve.
1 pie shell, 9-inch, unbaked
1 can (about 14 ounces) pineapple chunks
1 tablespoon flour
1/2 cup butter
1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
2 teaspoons vanilla
1/4 teaspoon salt
3 eggs
1/2 cup sour cream
whipped cream
Bake pie shell at 425° for 5 minutes. Remove from oven.
Drain pineapple; sprinkle with the flour.
Cream butter with sugars, vanilla, and salt, until light and fluffy. Beat in eggs, one at a time, beating until mixture is smooth. Stir in sour cream and pineapple. Turn into pie shell, mounding in center. Cook at 325° for 50 to 60 minutes, until set and browned. Remove and cool thoroughly. Garnish with whipped cream to serve.
