Pineapple Crunch Pie

Serves: 8
Total Calories: 149


1 (15-ounce) package refrigerated pie crust (2 crusts)

2 tablespoons cornstarch
2 tablespoons sugar
dash salt
1 (20-ounce) can crushed pineapple in heavy syrup, undrained*
1 tablespoon lemon juice
1 tablespoon margarine or butter

1/4 cup firmly packed brown sugar
2 tablespoons margarine or butter
1 tablespoon corn syrup
1/2 cup chopped pecan


Prepare pie crust according to package directions for TWO-CRUST PIE using 9-inch pie pan.

Heat oven to 425°F. In medium saucepan, combine cornstarch, sugar and salt mix well. Stir in pineapple. Cook over medium heat until mixture thickens and boils, stirring constantly. Boil 1 minute. Remove from heat stir in lemon juice and 1 tablespoon margarine. Pour into crust-lined pan. Top with second crust seal edges and flute. Cut slits in top crust. Bake at 425°F. for 15 to 20 minutes or until light golden brown.

Meanwhile, in small heavy saucepan, combine all topping ingredients. Cook over low heat until sugar is dissolved, stirring constantly. Remove pie from oven.

Spoon and spread warm topping mixture evenly over top of pie. Cover edge of crust with strips of foil to prevent excessive browning. Bake at 425°F. for an additional 10 to 15 minutes or until crust is deep golden brown.

*TIP: One (20-oz.) can crushed pineapple in unsweetened juice, undrained, can be substituted for crushed pineapple in heavy syrup.

Nutrition Per Serving: Calories 430 Protein 3g Carbohydrate 52g Fat 24g Sodium 340mg

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 149
Calories from Fat: 53

This Pineapple Crunch Pie recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Pillsbury Best of the Bake-Off® Cookbook Cookbook:
08: Pies and Tarts
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