Pineapple Cream Pie

I promised to post recipes for the holidays and I have been VERY remiss about doing so. 

Which is ironic.

Because I cook all the time.

But when I think about "hmmm, this would be a good post", then the food is half gone.

Or not arranged for a picture.

Such is the life of this 

Pineapple Creme Pie...

but you are getting the recipe anyway.

Because it is that good. 

I have shared this recipe before, but it is worth sharing again. And then sharing with your friends. And friends of your friends. 

I always make this for holidays. It doesn't matter what time of year it is, I make this. And I make it randomly throughout the year. I have a tradition when cooking during the holidays of using old-school recipes. I like to use my Grammie's recipes and my Grandmother's recipes. I like to use my Mother's recipes. I like to use recipes from the women of the church where I grew up. Many of them are now gone, but as I make the recipe I always think back to my memories of these wonderful women and I say an individual prayer for each of those women and the impact they had on my life. 

I cannot say enough how important all the women mentioned above have been to me on helping to form my values.

There are not enough prayers of thanksgiving!

Such is the owner of the 

Pineapple Creme Pie recipe.

Ruby.

She called it Pineapple Chiffon Pie. 

Ruby was not only my across-the-street-neighbor, she was the grandmother of my best friend.

I spent many a meal at Ruby's lunch table.

I hope she knows how much I enjoyed that.

When I lived in Kansas no one had ever heard of Pineapple Cream (or Pineapple Chiffon) pie. I was glad to share the recipe with them. It always won them over once they made it. I like to think that there are hundreds of people out there eating Pineapple Cream (or Chiffon) pie because of Ruby. She would have enjoyed that.

Besides making the wonderful pineapple pie, I also try to be like Ruby when it comes to feeding others. She never knew how many of the neighborhood children would show up at her (hot) lunch each day. But she never seemed to mind. She always had plenty. She always expected us to come back. Again and again. I hope that is the kind of hostess, friend and neighbor. I promise you if you try Ruby's Pineapple Cream (or Chiffon) pie, you will LOVE it. And you will understand why I thank God every time I make it that He put Ruby into my life. 

Ruby's Pineapple Cream (or Chiffon) Pie

1 pie crust--already baked

1 1/2 C. milk

2 T. (heaping) flour

3/4 C. drained crushed pineapple (I just basically use the whole can)

3/4 C. sugar

2 eggs separated

Put milk on to heat. Mix sugar and flour together. Add this to the hot milk, stirring constantly and well.

Stir in beaten egg yolks.

Stir constantly, so the yolks stay smooth.

Bring to a soft boil and continue until the mixture thickens.

This will take about 7 minutes. (although with my new gas oven it is very quick!) 

Believe me, the end result is worth it. Keep stirring...or whisking (which is what I use).

Remove from heat and add drained pineapple.

Stir. While this mixture is cooling,

beat the egg whites until thick and frothy.

FOLD in the egg whites. (The FOLDing is important so the pie stays light and fluffy).

Pour into baked pie crust.

Refrigerate until cool.

Before serving top with Whipped Cream.

Sit back and enjoy....and thank me...and Ruby!

Linking with:
On the Menu Monday
Thistlewood Farm Recipes
Foodie Friday
Wow Us Wednesday
Open House Thursday