- Place oven rack in the middle of oven.
- Preheat oven to 375°F.
- In a large mixing bowl, combine the pineapple chunks, sugar, tapioca, lemon zest, ginger juice and eggs.
- Roll one pie crust and place into a 9 inch pie pan.
- Pour pineapple filling into crust and spread evenly.
- Dot with butter.
- Cover with second pie crust.
- Press crusts together.
- Trim, leaving 1 inch.
- Turn under and flute edges.
- Make 6 to 8 small slits on top crust.
- Brush with milk.
- Sprinkle with coarse sugar.
- Place pie onto a baking sheet.
- Bake for 45 minutes.
- Place a piece of foil on the pie and loosely crimp the edges over the pie crust.
- Continue to bake for another 15 to 20 minutes or until the juices thicken and bubble out of the pie.
- Serve warm with vanilla ice cream, if desired.
- Refrigerate leftovers.
Makes 8 servings
Approximate Nutrient Analysis per serving (with vanilla ice cream):
350 calories, 19 g fat, 5 g saturated fat, 60 g cholesterol, 250 mg sodium, 42 g carbohydrate, 0 g fiber, 18 g sugar, 3 g protein
