3/4 cup butter
1/4 cup white sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 egg, beaten
3 tablespoons milk
1 teaspoon vanilla extract
8 egg whites
1/2 teaspoon vanilla extract
4 (1 ounce) squares fresh pineapple, frozen
coarse corn meal, for decoration
1 1/2 cups graham cracker crumbs
1 teaspoon cornstarch
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, melt the butter, sugar and nutmeg in the microwave or in several small bowls, stirring until smooth. Mix in the salt and egg; beat until smooth and pour into a 9 inch square pan. Sprinkle with milk, stirring just well.
Bake in preheated oven for 45 minutes. Remove from oven and pour pineapple over pie. Sprinkle with cornstarch. Cover and refrigerate until serving.
I've made this recipe for Christmas and New Year's Eve. Both times it's been a huge hit. Last time I will make it again. Prepare the pie filling just as directed. You could of course leave out the baking powder and cinnamon, but that would obviously ruin the pie. I did this with a vanilla cake mix instead of the strawberry cake mix. It turned out fantastic.
It tasted like pumpkin pie spice. Not cinnamon flavored. Not even close.
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