Pineapple Cream Pie Recipe

A light and refreshing summer dessert featuring a creamy pineapple filling in a flaky crust, topped with whipped cream.

Ingredients:

  • For the Crust:
    • 1 1/2 cups all-purpose flour
    • 1/2 teaspoon salt
    • 1/2 cup (1 stick) cold unsalted butter, cut into cubes
    • 1/4 cup cold vegetable shortening, cut into cubes
    • 4-6 tablespoons ice water
  • For the Filling:
    • 1 (20-ounce) can crushed pineapple in juice, undrained
    • 1/2 cup granulated sugar
    • 1/4 cup cornstarch.
    • 1/4 teaspoon salt.
    • 2 cups milk (whole or 2%)
    • 4 large egg yolks, lightly beaten
    • 2 tablespoons butter
    • 1 teaspoon vanilla extract.
  • For the Topping:
    • 1 cup heavy whipping cream
    • 2 tablespoons powdered sugar
    • 1/2 teaspoon vanilla extract  
    • Optional: maraschino cherries for garnish.

Instructions:

  1. Prepare the Crust:
    • In a medium bowl, whisk together the flour and salt.
    • Cut in the cold butter and shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
    • Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together.
    • Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes.
    • On a lightly floured surface, roll out the dough to a 12-inch circle.
    • Transfer the dough to a 9-inch pie plate. Trim and crimp the edges.
    • Preheat oven to 375°F (190°C).
    • Prick the bottom of the crust with a fork.
    • Bake for 15-20 minutes, or until lightly golden. Let cool completely.
  2. Prepare the Filling:
    • In a medium saucepan, combine the crushed pineapple (with its juice), sugar, cornstarch, and salt.
    • Whisk in the milk until smooth.
    • Cook over medium heat, stirring constantly, until the mixture begins to thicken and bubble.
    • Temper the egg yolks by whisking a small amount of the hot mixture into the yolks, then pour the yolk mixture back into the saucepan.  
    • Cook for 1-2 minutes more, stirring constantly, until the filling is thick and glossy.
    • Remove from heat and stir in the butter and vanilla extract.
    • Pour the filling into the cooled pie crust.
    • Cover with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming.
    • Chill for at least 3 hours, or until set.
  3. Prepare the Topping:
    • In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
    • Spread the whipped cream over the chilled pie.
    • Optional: garnish with maraschino cherries.
    • Serve chilled.

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