Pineapple Cream Pie

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Servings: 8 Difficulty: Advanced
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A classic, creamy custard-filled pie with tropical pineapple and whipped topping.
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Pineapple Cream Pie

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 390.6

Description

This classic Pineapple Cream Pie is a beloved dessert that combines a buttery baked crust with a rich, silky custard filling infused with sweet pineapple. The filling is made by gently heating egg yolks and sugar with pineapple juice to create a smooth base, then folding in whipped egg whites for a light, airy texture. Freshly crushed pineapple adds bursts of tropical flavor and subtle texture throughout the creamy mixture. Once chilled, the pie is topped with a generous layer of freshly whipped cream for a delightful contrast in richness and freshness. Its an elegant yet approachable dessert perfect for family gatherings, potlucks, or any occasion where you want to impress with a timeless favorite. Make sure to chill it thoroughly to allow the custard to set properly before slicing.

Ingredients

Directions

  1. Sprinkle the gelatin over the cold water in a small bowl and let stand for 5 minutes to soften.
  2. In a medium saucepan, combine 1/2 cup of the sugar, the pineapple juice, and the egg yolks.
  3. Cook over very low heat, stirring continuously, until the sugar is completely dissolved and the mixture thickens enough to coat the back of a spoon. Do not allow the mixture to boil; keep it at a gentle simmer.
  4. Add the softened gelatin mixture to the hot custard. Continue to cook over low heat, stirring constantly, until the gelatin is completely melted.
  5. Remove the saucepan from the heat and pour the custard into a large mixing bowl.
  6. Stir in the strained crushed pineapple and mix until evenly distributed.
  7. In a separate clean bowl, beat the egg whites until they just begin to cling to the beaters (soft peaks).
  8. Add the remaining 1/2 cup of sugar to the egg whites and beat only until the sugar is blended and the whites are stiff but not dry.
  9. Pour the beaten egg whites into the hot pineapple custard mixture.
  10. Gently fold the egg whites into the custard until fully blended and smooth.
  11. Pour the filling into the cold baked pie shell.
  12. Let the pie stand at room temperature until it cools down, then place in the refrigerator for at least 4 hours or until completely set and cold.
  13. Just before serving, beat the whipping cream until stiff peaks form and spread over the top of the chilled pie.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 390.6kcal
% Daily Value *
Total Fat 19.5g30%
Saturated Fat 9.0g45%
Cholesterol 219.5mg74%
Sodium 111.1mg5%
Total Carbohydrate 46.8g16%
Dietary Fiber 1.0g4%
Sugars 37.9g
Protein 9.4g19%

* 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

Ensure the pie shell is completely cool before adding the filling to prevent it from becoming soggy or melting the crust.

Do not boil the custard mixture, as this will cause the eggs to curdle. Keep the heat very low and stir constantly.

For best results, use fresh pineapple juice rather than from concentrate for a brighter flavor.

Store the finished pie in the refrigerator. It is best consumed within 2-3 days.

You can garnish with toasted coconut flakes or maraschino cherries if desired.

Keywords: pineapple, cream, pie, custard, dessert, tropical, whipped cream, eggs, gelatin, chilled, baked crust, easy, classic, summer, party, homemade, fruit, rich, smooth, traditional
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