Saturday, November 21, 2015

Pineapple Cream Pie...COLD!

1 can (20 oz.) crushed pineapple, WELL drained
3/4 cup sugar
3 1/2 Tablespoons cornstarch
2 cups milk
2 large eggs, well beaten
1 tsp. vanilla
1 Tablespoon butter
Graham cracker crust to fit 8" pan
Variations - 1 cup toasted coconut, pineapple chunks, mandarin oranges

Combine sugar and cornstarch in heavy pan. Gradually stir in milk and
cook over medium heat while stirring constantly. (No checking FB
messages) When filling is hot remove about 1/2 cup and beat into eggs,
then return all to pan. Cook over medium heat until just starts to
bubble and remove from heat. Stir in drained pineapple,  vanilla and butter. Pour into
crust and refrigerate a few hours before cutting.
If desired decorate with pineapple, or pineapple and orange.
OR spread 1/2 toasted coconut over graham cracker crust before pouring in filling and sprinkle top with remaining coconut.

 Remember there is still time to order our  Everything Season Cookbook ~$15.00~
DEADLINE nearing to order more cookbooks -- we must have our order to
the PRINTER by end of day Nov. 28th, to allow enough time for
printing, shipping to us and shipping to you. You should receive them
by Dec. 12th with that schedule. ...

$15.00 each $3.00 shipping for one ~$5.75 shipping for 2 or more, so order one for yourself and a few friends and SAVE on shipping! If you order more than one we will also ship priority mail!!! Here are more details! Private message us through FB to order.

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