Recipe: My Pineapple-Cream Pie Will Spoil You With Its Delicious Taste!

Here is a piece of my Pineapple-Cream Pie.  

Anyone that loves pineapple is going to fall in love with this recipe that I have for you today.  Close your eyes and envision a creamy pudding like sweet base in which crushed pineapple and its natural juices rule along with just enough lemon juice and vanilla before it rests in a flaky, tender pie crust, crowned with meringue. My Pineapple-Cream Pie recipe makes a filling enough for not one, but two such delicious pies that taste better than I can possibly describe.  

You would think that making one pie sounds like a lot of work, but two seems even harder.  No way, readers, and I’ll tell you why.  First off, but you’re going to assemble all the ingredients and cook one filling.  The hardest part will be separating the eggs.  Secondly, you use my oil pie crust recipe because all you do is mix the ingredients and stretch with your fingers into those two pie pans.  There is no reason to roll.

I prefer making two of these pies at once because I use the entire 20-oz. can of pineapple.  If this sounds like too much pie for your needs, no problem, just cut my recipe in half.  Seriously though, I think once you taste this for yourself that you will also be making two 10-inch pies because you won’t want to deny yourself one extra luscious bite!