Pineapple Chiffon Pie

chefs-mate chefs-mate 0 Comments
Servings: 6 Difficulty: Intermediate
Jump To Recipe Print Recipe
A light, airy tropical dessert with a fluffy meringue topping and sweet pineapple filling.
Pineapple Chiffon Pie recipe image
Pineapple Chiffon Pie recipe image
Print Recipe

Pineapple Chiffon Pie

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 356.2

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

  1. In a small bowl, whisk the cornstarch with a few tablespoons of the pineapple juice until smooth and lump-free.
  2. In a medium saucepan, combine the cornstarch mixture, remaining pineapple juice, 1/2 cup of the sugar, and the salt.
  3. 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.
  4. Remove from heat and stir in the crushed pineapple. Let the mixture cool to room temperature.
  5. In a clean, dry mixing bowl, beat the egg whites until they form soft peaks.
  6. Gradually add the remaining 1/2 cup of sugar to the egg whites while beating on high speed until stiff, glossy peaks form.
  7. Gently fold the cooled pineapple mixture into the beaten egg whites in three additions, being careful not to deflate the mixture.
  8. Pour the filling into the baked pie shell.
  9. 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.

Keywords: pineapple, chiffon, pie, dessert, tropical, fruit, meringue, egg whites, cornstarch, sweet, chilled, summer, light, airy, pastry, filling, vegan, easy, classic
Recipe Card powered by WP Delicious