If you haven’t figured it out yet, I love pie. Not only is it one of my favorite desserts to eat (ok yes, one of my favorite breakfasts as well), but pie also tends to be one of the baked goods most forgiving of improvisation. That fits well with my Guessipe style of cooking. One day I was trying to figure out what kind of pie to make with my cousin Doug. We both agreed that pineapples are a wonderful fruit and ought to be used more often for pie. I wanted a creamy filler to bind the pineapple, so we made a yogurt mixture. Topped with a cinnamon oat crumble, this pie turned out delicious and was so easy to make. Pineapple Cream Pie won its place as a family recipe.

Guessipe

• 1 pie crust

filling

• 2 cans pineapple chunks, drained
• 1 cup plain Greek yogurt
• 2 TBSP flour
• 1 egg
• 1/4 cup sugar
• 1/2 tsp ground ginger

topping

• 1/2 cup oats
• 1/2 cup flour
• 1/4 cup brown sugar
• 1 stick butter
• 2 tsp cinnamon

Mix together all Filling ingredients.

Pour the filling into the pie crust. I haven’t mastered the homemade pie crust yet, so I just use store-bought. If you want to make your own crust, more power to you.

Cut together all of the Topping ingredients until well mixed and crumbly. If you don’t happen to have a container of oats laying around, you can just grab some instant oat packets and sift out the oats.

Sprinkle the crumble all over the top of the pie. If you have extra, you can freeze it. It’s always handy to have some ready-made crumble around in case of a spur-of-the-moment pie-making craving.

Bake at 425 degrees F for 45 minutes.

You’ll want to dig into this pie right out of the oven (because that’s what happens with all pies), but this pie is best chilled. If you have the self-control to pop it in the fridge overnight, then this is what you get to slice into for breakfast!