Ingredients
Scale
- 1 (20 ounce) can crushed pineapple, drained
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 (14 ounce) can sweetened condensed milk
- 1 tablespoon lemon juice
- 1 (9 inch) unbaked pie crust
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a medium saucepan, combine the drained crushed pineapple, sugar, cornstarch, nutmeg, cinnamon, and salt.
- Step 2: Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens, about 5-7 minutes.
- Step 3: Remove from heat and stir in the sweetened condensed milk and lemon juice.
- Step 4: Pour the pineapple filling into the unbaked pie crust.
- Step 5: Bake for 40-45 minutes, or until the filling is set and the crust is golden brown. If the crust begins to brown too quickly, cover the edges with aluminum foil.
- Step 6: Let the pie cool completely on a wire rack before serving. Refrigerate for at least 2 hours to allow the filling to fully set.
Notes
- Store leftover pie in the refrigerator for up to 3 days for optimal freshness.
- For a warm, comforting treat, reheat individual slices in the microwave for 15-20 seconds.
- Serve a scoop of vanilla ice cream or whipped cream alongside for a delightful contrast in textures and temperatures.
- To prevent the filling from becoming too watery, ensure the pineapple is thoroughly drained before adding it to the saucepan.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American