Ingredients:
1 pre-baked pie crust
1 cup heavy cream
1/2 cup whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
3 large egg yolks
1 teaspoon vanilla extract
1 1/2 cups diced pineapple
1/2 cup chopped almonds, toasted
Directions:
In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat until the mixture is hot but not boiling.
In a separate bowl, whisk together the cornstarch and egg yolks until smooth.
Gradually add the hot cream mixture to the egg yolk mixture, whisking constantly to prevent curdling.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened and bubbling.
Remove from heat and stir in the vanilla extract.
Allow the custard to cool slightly before gently folding in the diced pineapple and chopped almonds.
Pour the custard mixture into the pre-baked pie crust.
Refrigerate the pie for at least 4 hours or until set.
Before serving, garnish with additional chopped almonds if desired.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes plus chilling time
Kcal: 320 kcal per slice | Servings: 8 servings
