This is a pie baked on a jelly-roll pan. Great for a large family gathering.
- Serves: 15 persons
- ¼cup cornstarch
- ½cup white sugar
- 1pinch salt
- 3egg yolks
- 1(20 ounce) can crushed pineapple, juice reserved
- 2cups milk
- 1½ teaspoons vanilla extract
- 3cups all-purpose flour
- 1teaspoon salt
- 1teaspoon baking powder
- 1cup margarine
- 3tablespoons milk
- 3eggs, beaten
Step 1Preheat oven to 350 degrees F (175 degrees C).
Step 2To Make Filling: In a medium bowl blend together cornstarch, sugar and salt, then stir in egg yolks and 1/2 cup of pineapple juice. Scald milk and cool slightly; whisk cornstarch mixture into scalded milk and bring to a boil over low heat until mixture thickens. Allow to cool for a short amount of time, then stir in 3/4 cup of the drained pineapple and vanilla to the cooked mixture and set aside to cool.
Step 3To Make Dough: In a large bowl sift together flour, salt and baking powder; cut in margarine. In a small bowl, slightly beat milk and eggs together. Combine egg mixture with dry ingredients; mix together until dough is formed.
Step 4To Make Crust: Divide dough into two parts. Take one part and roll between sheets of floured wax paper; rolled dough should fit a jelly roll pan allowing for slight overhang on edges. Roll remaining half in the same fashion.
Step 5Transfer one of the rolled dough halves to pan and spread with cooled filling. Place other portion of rolled dough on top of the filling and crimp edges of dough layers together.
Step 6Bake at 350 degrees F (175 degrees C) for 40 minutes or until golden brown. Let cool. If desired, frost with confectioners' icing.