Description:

Southern Version

Source:

William Bohannon

Serves/Makes:8

Ingredients

• 1 can of croissants or 1 recipe of your favorite pie crust
• 3 eggs, slightly beaten
• 1 cup (225 ml) corn syrup
• 2/3 cup (150 ml) sugar
• 1/3 cup (80 ml) butter melted
• 1/2 tsp (2 ml). vanilla
• 1-1/4 cups (300 ml) crushed pineapple, well drained

Preparation

• Heat oven to 350 degrees (175 C.).
• Open the croissants and fold them together several times and roll it out to make the bottom crust.
• Or prepare your favorite crust.
• Form the crust in the pie pan.
• Weight the croissant crust in place with pie weights or dried beans.
• Pre-Bake the croissant crust for 10+ min to firm.
• Combine eggs, corn syrup, sugar, butter and vanilla.
• Stir in the pineapple.
• Pour filling in the crust.
• Bake 25 minutes.
• Check for over browning use foil if necessary to correct.

Comments

This is a very rich southern version of the California classic. It appears as though this used to be a pecan pie recipe that has been altered.