Stir pineapple, egg yolks, and butter into milk mixture. Return to heat and cook over medium heat until mixture begins to bubble, 3 to 5 minutes. Continue cooking, stirring constantly, until hot and thick, about 2 minutes more. Pour mixture into prepared pie crust.
Low carb pie crusts are the perfect gluten-free accompaniment to any low carb pie filling.* Low carb cream pies often start with an old fashioned pudding and are then mixed with whipped cream to produce a light and creamy filling. Sometimes the fillings are made by folding whipped cream into whipped cream cheese or yogurt.
Enjoy this pineapple mixture filled cream pie with meringue topping – a wonderful dessert baked using Pillsbury™ refrigerated pie crusts. Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes. Reduce oven temperature to 350°F.
Low carb pie crusts are the perfect gluten-free accompaniment to any low carb pie filling.*. Almond Coconut Tart Crust – Low Carb Maven. Basic Low Carb Almond Pie Crust – Low Carb Maven. Basic Shortbread Crust – Low Carb Maven. Coconut Flour Pie Crust – Sugar Free Mom. Low Carb Walnut Pie Crust – Low Carb Maven.