Ms. Geechy's Pineapple Pie

Jax shared this family recipe. All the notes in parentheses are from Jax. My notes are at the bottom [as usual].

Ingredients

1 unbaked frozen pie crust, thawed

1 cup Splenda baking sugar (you can also use regular sugar in place of Splenda
1/2 cup unsalted butter (1 stick), melted

3 eggs, lightly beaten

2 1/8 Tbsp all-purpose flour (I usually leave out the 1/8 pinch and it still turns out fine)

1 pinch of salt

1/2 tsp ground nutmeg

1/4 tsp ground all-spice

1 20 oz. can of crushed pineapple, drained (don't use fresh pineapple unless you know for sure that it is sweet)

1/2 cup evaporated milk

2 Tbsp sour cream (sometimes I add 3 Tbsp if I want it extra creamy)

1 teaspoon coconut extract (I have also used Pina Colada mix in place of the coconut extract)2 teaspoons vanilla extract

Directions

Set pie shell aside.
Preheat the oven to 350 degrees

Using an electric mixer or mixing by hand, in a large bowl cream together sugar and butter until well combined. Add eggs one at a time mixing well after each. In another bowl, combine your dry ingredients (flour, salt, spices) until well mixed. Add the dry ingredients to the egg, sugar and butter mixture. Mix until combined however do not over mix.

Stir in drained pineapples, milk, sour cream and coconut and vanilla extract. Mix until well combined.

Pour the filling into the pie shell and bake for 45 minutes, or until the top of the pie is lightly brown in color.

Remove from the oven and let cool on a wire rack.
Serve at room temperature or chilled.

Jax Tips: Splenda baking sugar is not the same as Splenda powder. The baking sugar is in a orange and yellow package)

Patti’s notes: First of all I made it with real sugar instead of Splenda because I made it for my Dear ole Dad and we’re trying to fatten him up. I didn't have coconut extract so I skipped that. There was a little too much filling for the pie crust so, not wanting to waste it, I put the rest it in a custard cup and baked it alongside the pie. Prior to making the filling I put a few pineapple circles under the broiler until they browned a little. I would have preferred grilled pineapple but I didn’t want to fire up the bar-b just for pineapple. Anyhow, about 5 minutes before the pie was done I added the pineapple rings to dress it up a little. Jax had told me that she likes it room temp and her husband likes it chilled. My little custard cup of filling gave me plenty of opportunity to try it every which way. First I tried a bite while it was hot because I couldn’t wait for it to cool down. :blush: Then I tried a bite while it was warm because I couldn’t wait for it to cool down :still blushing: Then room temp, slightly chilled and finally I tried it completely chilled. My verdict is……… I like every which way but I really liked it still warm. In fact I had two bites left in the custard cup so before I went to bed I polished it off. I popped it in the microwave for 10-15 seconds and topped it with a dab of Cool Whip Lite and it was just perfect.
I’m going to make it again with Splenda, I Can't Believe It's Not Butter For Baking, fat free evaporated milk and Greek yogurt instead of sour cream, no crust, just to experiment with making it diabetic and/or more figure friendly. I’ll keep you posted!
Easy meter: easy as pie!