1 (9 inch) pie crust, pie crust
1 1/2 cups white sugar
3 tablespoons cornstarch
2 teaspoons baking powder
1/8 teaspoon salt
1 (15 ounce) can evaporated milk
1/4 cup butter
1/4 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest
1/4 teaspoon lemon zest
1 (8 ounce) can crushed pineapple, drained
1 cup sliced fresh strawberries
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9 inch pie shells. Cut into squares.
In a large saucepan, mix the sugar, cornstarch, baking powder, salt and evaporated milk. Heat gently to 350 degrees F (175 degrees C). Slowly pour over bottom of pastry shells, stirring constantly.
Bake at 350 degrees F (175 degrees C) for 25 minutes, or until toothpick inserted in center comes out clean. Cool completely before cutting into squares. Using a slotted spoon, tilt the pastry shells to one side. Fill and frost with lemon cream.
In a small bowl, mix the brown sugar, eggs, butter, brown sugar, and lemon zest. Combine the crushed pineapple, strawberries, and lemon cream. Pour evenly over top of pastry shells. Chill before serving.
I followed the recipe exactly making no changes and these were amazing! The first thing I did when I got them was brush 'em all, but instead of vanilla, I used white grape jelly. I added fresh garlic cheddar chunks to them, which I think would have made them even better. My husband picked this recipe before I did, and he said it was better than any pecan I've ever had. I plan on making this again--way better with the pecans!
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