Aunt Helen's Pineapple Pie
makes 1 (9-inch) pie
Before I got married, I purchased a thick notebook and drove 30 miles every Saturday morning to my Aunt Helen's house in Flint, Michigan, where I would sit at her kitchen table and copy down her recipes and cooking secrets. Cooking for a man was Aunt Helen's specialty. Serve this pie at room temperature.
1 (9-inch) flaky pie crust, fitted into a pie plate, edge trimmed and crimped
3 large eggs
1 cup sugar
1 tablespoon all-purpose flour
1/4 cup light corn syrup
1/4 cup (1/2 stick) unsalted butter, melted
1 cup canned crushed pineapple, drained
1 teaspoon vanilla extract
prep: 10 minutes
total: 55 minutes
1. Preheat the oven to 350F. Prepare the pie crust and set aside.
2. Crack the eggs over a large bowl and beat with an electric mixer on medium speed until light and fluffy. Add the sugar, flour, corn syrup and melted butter. Thoroughly combine using a big mixing spoon.
3. Add the crushed pineapple and vanilla and gently stir until well blended. Pour the filling into the crust.
4. Place in the oven and bake until the crust is nice and golden and the filling is set in the center, about 45 minutes.