Tropical Pineapple Pie
Sharp cheddar cheese in the crust gives this pie a unique twist.
Prep Time: 45 minutes
Bake Time: 40 minutes
Yield: 8 servings
Pastry for single crust pie
1/2 cup sharp cheddar cheese, optional
Tropical Crumb Topping:
1 cup chopped tropical trail mix (includes banana chips, dried mango and nuts)
3/4 cup flaked coconut
2/3 cup graham cracker crumbs
1/4 cup butter OR margarine, melted
1/2 cup Karo® Light Corn Syrup
1/4 cup sugar
3 tablespoons Argo® Corn Starch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 cups chopped (1/2-inch) fresh pineapple
Preheat oven to 375°F. Roll dough to 12-inch circle on a lightly floured surface. Sprinkle with cheddar cheese, if desired and lightly roll with a rolling pin to press cheese into crust. Fit into a 9-inch pie pan and flute edges.
Combine Tropical Crumb Topping ingredients in a medium bowl. Set aside.
Whisk corn syrup, sugar, corn starch, cinnamon and nutmeg until smooth in a medium saucepan. Add pineapple and toss to coat. Cook over medium heat, stirring frequently, until sauce boils and starts to thicken. Pour into prepared crust.
Bake 35 minutes or until filling is bubbly. Sprinkle Tropical Crumb Topping over pineapple. Bake 5 minutes longer or until topping is lightly browned. Cool slightly. Serve warm. Store pie in refrigerator.