Monday, September 27, 2010

PINEAPPLE PECAN PIE

1 9-inch pie crust, not baked
Filling:
1/4 cup chopped pecans
2 cans (20-oz each) unsweetened chunk pineapple, drained
1 cup sugar
1/4 cup all-purpose flour
Topping:
1/2 cup brown sugar
1/4 cup butter
1/3 cup all-purpose flour
1 tsp cinnamon
1/4 cup chopped pecans

Preheat oven to 425 degrees.

To make the filling: Sprinkle the chopped pecans over the unbaked pie crust. Mix the pineapple, sugar, and flour together; pour over the pecans in the crust.

To make the topping: Cut the butter into the brown sugar; add the flour, cinnamon and nuts. Sprinkle the topping over the filling.

Bake at 425 degrees for 45 minutes or until the center of the pie is set.

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