Ingredients:

  • 1 can (20 oz) crushed pineapple, undrained
  • 1 cup granulated sugar
  • 3 tbsp cornstarch
  • 0.5 tsp salt
  • 3 large egg yolks
  • 2 tbsp unsalted butter, melted
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 9-inch unbaked deep-dish pie shell

Instructions:

  1. In a medium heavy-bottomed saucepan, whisk together the granulated sugar, cornstarch, and salt while dry to prevent clumping.
  2. Stir in the undrained crushed pineapple and lemon juice. Cook over medium heat, stirring constantly, until the mixture bubbles and transforms from cloudy to a translucent, thickened mahogany-gold.
  3. Remove the pan from the heat. In a small bowl, lightly beat the egg yolks. Temper the yolks by slowly whisking in about 1/2 cup of the hot pineapple mixture, then whisk the warmed egg mixture back into the main saucepan.
  4. Stir in the melted unsalted butter and vanilla extract until the filling is smooth and glossy.
  5. Pour the filling into the unbaked 9-inch deep-dish pie shell.
  6. Bake for 45 minutes until the crust is golden brown and the filling has set with a slight jiggle in the center.
  7. Transfer the pie to a wire cooling rack and allow it to rest for at least 2 hours at room temperature to ensure the custard sets properly before slicing.