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:
- 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.
- 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.
- 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.