Pineapple Chiffon Pie
Description
This Pineapple Chiffon Pie is a refreshing, cloud-like dessert that captures the bright, tropical essence of fresh pineapple. The filling is gently thickened with cornstarch to create a silky texture, while the whipped egg whites provide an incredibly light and airy structure. It offers a perfect balance of sweet and tart flavors, making it an ideal finish to a summer dinner or a warm afternoon treat. The pie is naturally dairy-free and vegan-friendly if you use a plant-based pie crust. Its delicate chiffon texture sets it apart from heavier custard pies, offering a sophisticated yet simple way to enjoy fruit. Serve it chilled to allow the filling to set completely for the best sliceable consistency.Ingredients
Directions
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In a small bowl, whisk the cornstarch with a few tablespoons of the pineapple juice until smooth and lump-free.
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In a medium saucepan, combine the cornstarch mixture, remaining pineapple juice, 1/2 cup of the sugar, and the salt.
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Cook over medium-low heat, stirring constantly, until the mixture thickens and comes to a gentle boil. Cook for 1-2 minutes to ensure the cornstarch is fully cooked.
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Remove from heat and stir in the crushed pineapple. Let the mixture cool to room temperature.
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In a clean, dry mixing bowl, beat the egg whites until they form soft peaks.
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Gradually add the remaining 1/2 cup of sugar to the egg whites while beating on high speed until stiff, glossy peaks form.
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Gently fold the cooled pineapple mixture into the beaten egg whites in three additions, being careful not to deflate the mixture.
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Pour the filling into the baked pie shell.
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Refrigerate for at least 4 hours or until the pie is firmly set before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 356.2kcal
- % Daily Value *
- Total Fat 4.3g7%
- Saturated Fat 1.0g5%
- Cholesterol 0.0mg0%
- Sodium 522.0mg22%
- Total Carbohydrate 76.1g26%
- Dietary Fiber 1.6g7%
- Sugars 56.1g
- Protein 5.2g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If you cannot find a pre-baked vegan pie shell, you can make your own using a gluten-free flour blend or almond flour mixed with coconut oil and water.
Ensure the pineapple mixture is completely cooled before folding it into the egg whites; otherwise, the meringue will deflate.
For a richer flavor, you can add a teaspoon of lemon juice to the pineapple mixture to brighten the sweetness.
Store leftovers in the refrigerator covered with plastic wrap for up to 3 days.
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