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Tropical Pineapple Pie




Source of Recipe


Eagle Brand®


List of Ingredients




1 (9-inch) unbaked pastry shell, pricked
1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup frozen pineapple juice concentrate, thawed
3 egg yolks
1 (20-ounce) can juice-pack crushed pineapple, well drained, reserving 1/2 cup juice
1 (8-ounce) container sour cream, at room temperature
2 tablespoons sugar
1 1/2 teaspoons cornstarch


Recipe



Preheat oven to 375º. Bake pastry shell 15 minutes; remove from oven. Reduce oven temperature to 325º. In large mixer bowl, beat Eagle Brand®, juice concentrate and egg yolks until well blended. Stir in 3/4 cup pineapple. Pour into prepared pastry shell.
Bake 25 minutes or until center is set. Top with sour cream. Bake 5 minutes longer. Cool.
Meanwhile, in small saucepan, combine sugar and cornstarch; gradually add reserved 1/2 cup pineapple juice then remaining pineapple. Over low heat, cook and stir until thickened. Cool. Spread over pie. Chill thoroughly. Garnish as desired. Refrigerate leftovers.