RHUBARB PINEAPPLE CUSTARD PIE
Rhubarb and Pineapple? YES! The sweetness of the pineapple really offsets the rhubarb in this delicious pie set in a creamy filling. Fresh pineapple works best, but canned will do the trick if it's all you have on hand. Hope you enjoy!
Provided by Leslie
Categories Pie
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Place rhubarb in a bowl and cover with boiling water for about 5 minutes.
- Meanwhile, with a mixer, mix sugar, egg, butter and flour until smooth.
- Strain rhubarb well.
- With wooden spoon, add pineapple and rhubarb to batter and mix.
- Pour into uncooked pie shell.
- Mix topping ingredients with a fork and sprinkle over uncooked pie.
- Bake at 375° for 50-60 minutes or until set.
- Top with whipped cream if desired.
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Amanda Boswell
[email protected]I can't wait to make this pie again.
saith saif07
[email protected]This pie is a must-try for any rhubarb lover.
Amarie Ellis
[email protected]I highly recommend this pie!
Justin Quiros
[email protected]The custard is so creamy and delicious.
Michael Mike
[email protected]I love the combination of rhubarb and pineapple in this pie.
Maddy Maddy
[email protected]This is the best rhubarb pie I've ever had.
Leslie Culpepper
[email protected]I've made this pie several times and it always turns out great.
Keith Franklin
[email protected]This pie is easy to make and it tastes amazing. I highly recommend it!
Gelina Datis
[email protected]I made this pie for a potluck and it was a big success. Everyone loved it!
Karuppiah Sinniah
[email protected]This pie was a huge hit with my family! The rhubarb and pineapple are a perfect combination, and the custard is creamy and delicious. I will definitely be making this pie again.