| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Pies, Quick and e, Four star | 8 | Servings | |
INGREDIENTS
| 8 1/2 | oz | Crushed pineapple |
| 1/3 | c | Margarine, 3/4 stick |
| 1 1/2 | c | Sugar, * see note |
| 3 | lg | Eggs |
| 1 | ts | Vanilla extract |
| 1 | 9 inch pie crust, unbaked |
INSTRUCTIONS
* Substitute 1/2 cup packed brown sugar for 1/2 cup of the white sugar if preferred. 1. Drain pineapple very well, reserve juice for other uses. 2. Cream butter and sugar together until light and fluffy. 3. Add eggs and use a wire whisk to combine thoroughly. 4. Add vanilla extract and drained pineapple; blend. Pour into unbaked 9-inch pie shell. Bake in preheated 350-degree oven for about 45 minutes. Let cool for a few minutes before cutting, or serve cold. Recipe by: Jo Anne Merrill Posted to MC-Recipe Digest V1 #379 by Gerald Edgerton <jerrye@wizard.com> on Sat, 18 Jan 1997.
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