A creamy and refreshing pineapple dessert perfect for any occasion.
In a saucepan, combine the milk, flour, salt, sugar, and egg yolks.
Whisk continuously to prevent lumps from forming.
Cook the mixture over medium heat, stirring constantly, until it thickens.
Ensure the mixture reaches a pudding-like consistency before removing from heat.
Remove the saucepan from heat and stir in the crushed pineapple.
Allow the pineapple to blend well with the creamy mixture for an even flavor.
Pour the filling into the pre-baked pie crust.
Spread the filling evenly for a smooth surface.
Refrigerate the pie until fully set, about 2 hours.
Cover the pie with plastic wrap to prevent it from absorbing refrigerator odors.
Serve chilled, optionally garnished with whipped cream or a cherry.
Add a sprinkle of toasted coconut for an extra touch.
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