Kitchen

[Queen of shop]

@ECBG  Thank you so much.

[ECBG]

@Queen of shop 

I looked up what is said to be the origonal recipe by Furr's Cafeteria.  I'll try it toward the spring.

At a glance, this pie has a custard base where the one I have always seen does not.

If you make one, please let me know which you made and how you liked it.

READY IN: 1hr 15mins

SERVES: 16

UNITS: US

INGREDIENTSNutrition

• 2

  cups sifted powdered sugar
• 1⁄4

  lb margarine (if using margarine, NOT tub or spread product) or 1/4 lb butter, softened (if using margarine, NOT tub or spread product)
• 2

  large eggs
• 1⁄8

  teaspoon salt
• 1⁄4

  teaspoon vanilla extract
• 2

  (9 inch) pie crusts, baked
• 1

  cup heavy cream
• 1⁄2

  cup sifted powdered sugar
• 1

  cup canned crushed pineapple, well drained
• 1⁄2

  cup chopped pecans

DIRECTIONS

• Cream 2 cups powdered sugar and butter with electric mixer until fluffy.
• Add eggs, salt and vanilla.
• Beat until light and fluffy.
• Spread mixture evenly into baked pie crusts.
• Chill.
• Whip cream until stiff.
• Blend in powdered sugar; fold in pineapple and pecans.
• Spread mixture on top of filling and chill thoroughly.

[Queen of shop]

@ECBGThank you. @Kachina624  was kind enough to point me in the direction of Furr's Cafeteria too.

When I make one, some months from now, I will let both of you know how it goes. Looks sooooo good.

Wouldn't it be so nice if all three of us can share the pie and coffee?