Pineapple Cream Pie

1 can crushed pineapple in juice(no syrup or sugar)
1 can evaporated milk
2 large eggs
1.5 cups sugar
1 TBSP vanilla extract
.5 cup flour(can use more or less to your taste, but will change nutrition information)
2 frozen pie crusts 9 inch

You could also probably use another thickener in place of the flour. This is really yummy!

Thaw pie crusts and dock bottoms with fork. Put in 350 degree oven till lightly browned. Combine pineapple, evaporated milk, very well beaten eggs, sugar and vanilla extract into a sauce pan. Bring nearly to a boil,stirring frequently; then mix flour with a small amount of water to make a paste(or could reserve some of pineapple/evap milk mixture to mix with flour) Add a half cup or so of hot filling mixture and stir till well blended. Add this "slurry" back to the pan with the rest of the filling. Stir constantly till thickened. Once this is thick, take off the heat and divide between two browned crusts. Refrigerate to cool before serving, it solidifies more as it cools.

Serving Size: Makes 16 servings 2- 9 inch pies 8 slices each pie

Number of Servings: 16

Recipe submitted by SparkPeople user CLKINGTX.