Pineapple Chiffon Pie

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.

Cuisine: American

Courses: Desserts

Difficulty: Intermediate

Servings: 6

Calories: 356.2

Dietary: Gluten-free, Vegetarian

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

3 tablespoon Cornstarch
2 cup Pineapple juice
1 cup Sugar
1/8 teaspoon Salt
2 cup Crushed pineapple
4 Egg Whites
1 9-inch Baked pie shell

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

Read it online: https://www.chefs-mate.com/recipe/pineapple-chiffon-pie/