Pineapple Pie Recipe
Pineapple Pie Recipe
Table of Contents
Pineapple Pie Recipe:
This delightful pineapple pie recipe brings the tropical flavors of pineapple into a delicious, creamy, and flaky dessert. Ideal for any occasion, whether you’re hosting a summer party or celebrating a holiday, this pie is easy to make and guaranteed to impress your guests with its sweet and tangy taste. With a homemade buttery crust and a rich, pineapple infused filling, this pineapple pie recipe will become a staple in your dessert rotation.
Description:
Pineapple pie recipe is the perfect dessert for anyone who loves the sweet, refreshing taste of tropical fruit. Combining a creamy, smooth filling with the tangy bite of pineapple, it offers a unique twist on traditional fruit pies. The crust is perfectly golden and flaky, providing the ideal texture to complement the rich pineapple filling.
While many fruit pies are made with berries, apples, or peaches, pineapple pie offers a distinct flavor that’s both tart and sweet, and can be served year round. Whether you’re enjoying a summer gathering or indulging in a cozy winter dessert, pineapple pie will brighten up any occasion.
What makes this recipe even better is its simplicity. You don’t need fancy ingredients or advanced cooking skills to make this pie. With just a few pantry staples, you can make a homemade pineapple pie recipe that rivals any bakery version.
Here’s everything you need to know to make the best pineapple pie. We’ll walk you through the preparation, ingredients, cooking techniques, and helpful tips to ensure your pineapple pie turns out perfectly every time.
Ingredients:
- 1 ½ cups fresh pineapple, chopped (or 1 can of crushed pineapple, drained)
- 1 ½ cups granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon butter
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 1 ½ cups heavy cream
- 1 pre-made pie crust (or homemade pie crust)
- ½ teaspoon salt
- Optional: 1 tablespoon of coconut flakes for garnish
Instructions:
- Preheat your oven to 350°F (175°C). If you’re using a homemade pie crust, roll it out and fit it into a 9-inch pie dish. You can also use a pre-made pie crust for convenience.
- Prepare the pineapple filling: If you’re using fresh pineapple, chop it into small chunks. If you’re using canned pineapple, drain it well to remove excess liquid. Combine the pineapple with the sugar, cornstarch, and salt in a medium saucepan. Cook over medium heat while stirring continuously until the mixture begins to thicken, about 5-7 minutes.
- Add the butter: Once the mixture thickens, remove the saucepan from the heat and stir in the butter and vanilla extract. Let the filling cool slightly.
- Mix in the eggs: In a separate bowl, beat the eggs and then temper them by slowly adding a small amount of the warm pineapple mixture into the eggs. Stir well to prevent the eggs from scrambling. Slowly pour the egg mixture back into the saucepan, stirring until fully combined.
- Add the heavy cream: Stir in the heavy cream, then return the mixture to the heat and cook for another 2-3 minutes until it thickens further.
- Fill the pie crust: Pour the cooled pineapple filling into the prepared pie crust, smoothing it evenly. Make sure the filling is spread out to the edges for a smooth top.
- Bake: Place the pie in the oven and bake for 45-50 minutes or until the filling is set and the crust is golden brown. You may need to cover the edges of the crust with aluminum foil to prevent over browning.
- Cool and Serve: Allow the pie to cool for at least two hours to let the filling set completely. Serve chilled or at room temperature. You can optionally garnish with toasted coconut flakes for added flavor and texture.
Notes:
- Fresh Pineapple vs Canned Pineapple: Using fresh pineapple will add more natural flavor and texture to your pie. However, canned pineapple can also be used for convenience. Just be sure to drain it well to avoid excess moisture in the filling.
- Pie Crust: If you prefer a homemade crust, make sure to chill it before baking to prevent shrinking during cooking. Alternatively, a store bought crust can save you time and still yield a delicious result.
- Serving Suggestions: For an extra special touch, serve the pineapple pie with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of caramel sauce also complements the tangy pineapple perfectly.
- Make-Ahead: You can prepare the pie in advance and refrigerate it until you’re ready to serve. It also freezes well, so you can enjoy it even after the event.
Pineapple Pie Recipe
This delightful pineapple pie recipe brings the tropical flavors of pineapple into a delicious, creamy, and flaky dessert. Ideal for any occasion, whether you’re hosting a summer party or celebrating a holiday, this pie is easy to make and guaranteed to impress your guests with its sweet and tangy taste. With a homemade buttery crust and a rich, pineapple infused filling, this pineapple pie recipe will become a staple in your dessert rotation.
Ingredients
- 1 ½ cups fresh pineapple chopped (or 1 can of crushed pineapple, drained)
- 1 ½ cups granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon butter
- 2 eggs beaten
- 1 teaspoon vanilla extract
- 1 ½ cups heavy cream
- 1 pre-made pie crust or homemade pie crust
- ½ teaspoon salt
- Optional: 1 tablespoon of coconut flakes for garnish
Instructions
- Preheat your oven to 350°F (175°C). If you’re using a homemade pie crust, roll it out and fit it into a 9-inch pie dish. You can also use a pre-made pie crust for convenience.
- Prepare the pineapple filling: If you’re using fresh pineapple, chop it into small chunks. If you’re using canned pineapple, drain it well to remove excess liquid. Combine the pineapple with the sugar, cornstarch, and salt in a medium saucepan. Cook over medium heat while stirring continuously until the mixture begins to thicken, about 5-7 minutes.
- Add the butter: Once the mixture thickens, remove the saucepan from the heat and stir in the butter and vanilla extract. Let the filling cool slightly.
- Mix in the eggs: In a separate bowl, beat the eggs and then temper them by slowly adding a small amount of the warm pineapple mixture into the eggs. Stir well to prevent the eggs from scrambling. Slowly pour the egg mixture back into the saucepan, stirring until fully combined.
- Add the heavy cream: Stir in the heavy cream, then return the mixture to the heat and cook for another 2-3 minutes until it thickens further.
- Fill the pie crust: Pour the cooled pineapple filling into the prepared pie crust, smoothing it evenly. Make sure the filling is spread out to the edges for a smooth top.
- Bake: Place the pie in the oven and bake for 45-50 minutes or until the filling is set and the crust is golden brown. You may need to cover the edges of the crust with aluminum foil to prevent over browning.
- Cool and Serve: Allow the pie to cool for at least two hours to let the filling set completely. Serve chilled or at room temperature. You can optionally garnish with toasted coconut flakes for added flavor and texture.
Notes
- Fresh Pineapple vs Canned Pineapple: Using fresh pineapple will add more natural flavor and texture to your pie. However, canned pineapple can also be used for convenience. Just be sure to drain it well to avoid excess moisture in the filling.
- Pie Crust: If you prefer a homemade crust, make sure to chill it before baking to prevent shrinking during cooking. Alternatively, a store bought crust can save you time and still yield a delicious result.
- Serving Suggestions: For an extra special touch, serve the pineapple pie with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of caramel sauce also complements the tangy pineapple perfectly.
- Make-Ahead: You can prepare the pie in advance and refrigerate it until you’re ready to serve. It also freezes well, so you can enjoy it even after the event.
