Pineapple Cream Pie #2

  • on January 14, 2008
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Ingrients & Directions

1 c Sifted flour
1/2 ts Salt
1/2 c Salad oil
5 tb Ice water
4 tb Butter
1 1/2 cn Sifted confectioners’ sugar
2 ea Eggs
1 c Crushed pineapple, drained

Set oven to 450 degrees Sift the flour and salt into a bowl. Beat the
oil and water until thick and creamy; add to the flour. Mix with a
fork until a ball of dough is formed. Roll out on a lightly floured
surface to fit a 9 inch pie plate. Prick the bottom. Bake 12 minutes
or until golden brown. Cool. Cream the butter, gradually adding the
confectioners’ sugar. Beat in the eggs until light and fluffy. Fold
in the pineapple. Turn into a pie shell and chill until set.
Decorated with whipped cream, if desired.

6 Servings

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