Happy Father’s Day everyone! Fathers are such unsung heroes – especially for daughters. They are the measuring stick by which all men are measured. That could be a good thing or a bad thing depending upon the type of father he was.
A father who is a good man makes it just as difficult on a daughter as an absent father. An absent Dad fosters a daughter with deep trust issues while Jim Anderson’s Father Knows Best Dad becomes a giant measuring stick.
I was lucky. Dad was an amazing blend of Jim Anderson and John Wayne. My father taught me to ride a bike, fly a kite, drive a car and dance. At times stern, at times gentle, he led by example. I learned to speak up and take a stand. Once a conservative in his views, now a die-hard liberal in his old age, Dad and I haven’t always seen eye to eye. Yet the love and respect between us is deep. Even in the most heated of conversations.
Recently Dad told his wife about a pie he remembered as a boy. His mother (who went home to Heaven when Dad was just a boy) made a Pineapple Cream Pie. Two things they had plenty of on the farm were fresh milk and fresh eggs. He suggested to Sue that I could probably make his mother’s pie. Really Dad? I’ve never even heard of a Pineapple Cream Pie, let alone made one. Dad’s never asked for much. So it became a mission to bake him a slice of his childhood.
Basically it’s a vanilla pudding pie with crushed pineapple. Very rich, very creamy and oh so sweet. Pops said it was just as he remembered. So for Father’s Day this year, I’m sharing my Dad’s requested Pineapple Cream Pie. Enjoy!
Pineapple Cream Pie
1 Refrigerated Pie Crust from 2 crust package
Soften 1 pie crust dough disk according to directions on the box.
Heat oven to 450-degrees. Roll curst out for a 9-inch deep dish glass pie pan. Roll overhang of dough under to form the rim. Place pie beads or some dry beans wrapped in foil on top to weight down the dough. Bake for about 10 minutes or until golden.
Remove from oven, place on a cooling rack, let cool completely, about 15 minutes. Remove beads and set crust aside.
Pineapple Cream Filling
6 Egg Yolks
1 (20 oz) can Crushed Pineapple
2 cups Milk
1/4 cup Cornstarch
3/4 cup Sugar
1 tablespoon Butter
1 teaspoon Vanilla
Separate eggs, reserve 4 whites for the Meringue.
Cut a large piece of cheesecloth and set it aside. Place a strainer over a bowl to collect the liquid. Empty crushed pineapple into the strainer to drain most of the pineapple juice. Turn pineapple out onto the cheesecloth. Lift cloth, wrapping it tightly around the pineapple. Squeezer out juices and let drain into the bowl. Set well-drained pineapple aside. Reserve juice for another use.
In 2-quart saucepan off heat, beat milk and cornstarch with whisk until dissolved. Beat in egg yolks and sugar until blended. Cook over medium-low heat, stirring constantly, until mixture boils, about 20 minutes. Boil 1 minute, stirring constantly.
Remove from heat. Stir in pineapple, butter and vanilla. Pour into cooled shell.
4 Egg Whites
1/4 cup Sugar
Heat oven to 350 degrees.
In medium bowl, beat egg whites with electric mixer on medium speed until soft peaks form. Slowly add the sugar, beating on high speed until mixture forms stiff glossy peaks. Immediately spread meringue onto the filling, spreading to edge to completely seal pie in Meringue.
Bake at 350-degrees for 10 to 12 minutes or until golden brown. Refrigerate until set, about 2 hours. Slice, serve and enjoy.