Step 1: Why does inverting Pi make me feel like a heretic?
First prepare two pie crust rounds
Then make this incredibly easy Filling
1.5 cups milk
3 Tbsp corn starch
0.5 cup sugar
2 egg yolks
0.5 tsp. vanilla
2 cups crushed pineapple
In a double boiler heat the milk, starch, sugar, eggs and vanilla. Whisk it around until it thickens. This took 15 minutes for me. Fold in the pineapple. It smells good the whole time. Mmmmmmm
But don't get too distracted by the beautiful smell of vanilla and warm pineapple. The next part is the good bit.
Step 2: The Good Bit
First butter the pie plate well. Don't skip this step or you'll end up with your pie falling apart when you flip it over. Plus, a little extra butter never killed anyone (immediately).
Place the pineapple anywhere you like. I was singularly uncreative in this case. Plop plop plop. It's really more about the pie for me than the pi, I'll just admit it now.
Cover that over with a crust and press it down around the pineapple chunks.
Pour in the filling. I moistened the edges with the last piece of pineapple to help it seal. That little stroke of genius proved completely unnecessary since when I put the top crust on I just ended up folding it under to seal the pie.
Pierce the top and bake at 314 until light brown, about 31.4 minutes. Make sure the rack is pretty close to the bottom.
Step 3: Ughh, it smells so good.
This pie is flaky, crumbly-soft heaven. Vivie wholeheartedly agreed with me as we ruined our appetites together. I hope you ruin your appetite with this pi too.