Pineapple Cream Pie
- 1 can sweetened condensed milk
- 14 oz can evaporated milk
- 6 egg yolks
- 1/2 cup MOV Pineapple White Balsamic Vinegar
- 1 Graham Cracker crust
Preheat oven to 350F.
Combine milk & egg yolks and mix for 2 minutes.
Add pineapple vinegar to the milk & egg mixture; blend for one minute.
Pour mixture into the graham cracker crust & place in preheated oven.
Bake 30 minutes.
Remove from oven & allow to sit for 30 minutes and then place in refrigerator for one hour.
You can use the egg whites for a meringue topping, or top with whipped cream.
Cut into 8 portions & top with whipped cream & serve.