When I think of some of the pies that my Mother would make during the holidays, I think of this wonderful Pineapple Chess Pie that is so rich and delicious.
Isn't it funny how we remember certain things about our Mother's traditions. About one week before the holidays, Mother would set up a Dessert Table (do you remember when there were card tables) beside her buffet with a pretty table cloth on it, and as soon as the desserts were made, they were placed on the table to enjoy. Oh! I can see that table now (tears). As a little girl growing up, I always thought, "that is just what I am going to do when I get married". "Have a Dessert Table". Well, I kept my plans and that is just what I do about one week before the big day.
Now that I am a grandmother, I love to see my grandchildren's eyes when they get to my house and see my "Dessert Table" like Granny's.
Pineapple Chess Pie
1 (9 inch) deep dish unbaked pie crust
1/2 cup butter, melted
2 cups sugar (I use 1 cup)
1/3 cup flour
1 small can (8.25 oz.) crushed pineapple
milk (see instructions)
1 teaspoon vanilla
Preheat oven to 350 degrees. In a small bowl, drain pineapple; reserve juice. In a 1 cup measuring cup add pineapple juice and fill with milk to equal one cup; set aside. In a small bowl combine flour and sugar; set aside. In a medium bowl, beat eggs until whites are well blended with the yokes. Add sugar mixture, and beat well. Add milk mixture, melted butter, and vanilla and mix until mixture is creamy and smooth. Stir in pineapple until well blended and pour in unbaked pie shell. Bake for 1 hour or until pie is set.
Note: A regular 10 inch pie crust can be used. I use 1 cup of sugar and it is sweet enough, but you can adjust to your liking.