Pecans Added to a Family’s Favorite Pineapple Pie Dessert

“The following recipe comes primarily from my late mother-in-law,” Betty Anders writes. “Pecans are my addition, as the nuts are a favorite in my family. This pie is appropriate for virtually all occasions.”

PINEAPPLE-PECAN PIE

1 (20-ounce) can crushed pineapple

1 1/2 teaspoons cornstarch

1/2 cup sugar

1 tablespoon butter

1 teaspoon lemon extract

1/2 cup chopped pecans

1 (8-inch) unbaked pie shell Extra pastry for top lattice crust

Combine pineapple, cornstarch and sugar in saucepan. Bring to boil, stirring and boil 1/2 minute. Add butter, lemon extract and pecans. Stir well.

Pour into pie shell. Top with lattice-style pastry. Bake at 350 degrees 25 to 30 minutes, or until golden brown.

BETTY ANDERS, Montebello