Pineapple Cream Pie

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Servings: 8 Difficulty: Intermediate
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A tropical classic featuring a rich, custard-like filling studded with juicy pineapple chunks.
Pineapple Cream Pie recipe image
Pineapple Cream Pie recipe image
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Pineapple Cream Pie

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 170.1

Description

This Pineapple Cream Pie is a nostalgic dessert that brings the bright, tropical flavor of fresh pineapple into a rich and creamy custard. The filling is silky smooth, made with egg yolks and whipped into airy egg whites for a light texture that holds its shape beautifully. Topped with a generous layer of whipped cream, it offers the perfect balance of sweet and tangy. It is an ideal centerpiece for summer barbecues, family dinners, or potlucks. Unlike many modern versions, this traditional recipe relies on a gelatin-set custard rather than pudding mixes, giving it a authentic homemade taste. It requires some patience to cool and set, but the result is a elegant pie that disappears quickly. Serve chilled for the best texture and flavor experience.

Ingredients

Directions

  1. In a saucepan, combine 1/2 cup sugar, pineapple juice, and slightly beaten egg yolks.
  2. Cook over very low heat, stirring continuously, until the sugar is completely dissolved and the custard thickens enough to coat the back of a spoon. Do not allow the mixture to boil; keep it at a gentle simmer.
  3. Add the softened gelatin mixture to the hot custard. Continue stirring constantly over low heat until the gelatin is completely melted and incorporated.
  4. Remove the saucepan from the heat and pour the custard into a large mixing bowl.
  5. Stir the drained, crushed pineapple into the hot custard and blend well.
  6. In a separate clean bowl, beat the egg whites until they are frothy and cling to the sides of the bowl.
  7. Add the remaining 1/2 cup sugar to the egg whites and beat just until the sugar is blended and the whites are soft peaks. Do not overbeat.
  8. Pour the egg white mixture all at once into the pineapple custard.
  9. Gently fold the egg whites into the custard until well blended and no white streaks remain.
  10. Pour the filling into the cold, baked pie shell.
  11. Let the pie stand at room temperature until cool, then refrigerate for at least 4 hours or until completely set and cold.
  12. Just before serving, beat 1 cup of whipping cream until stiff peaks form and spread or pipe it over the top of the chilled pie.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 170.1kcal
% Daily Value *
Total Fat 6.4g10%
Saturated Fat 1.5g8%
Cholesterol 0.0mg0%
Sodium 91.9mg4%
Total Carbohydrate 25.9g9%
Dietary Fiber 1.4g6%
Sugars 9.1g
Protein 4.3g9%

* 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 fully baked and completely cooled before adding the filling to prevent sogginess.

The gelatin must be softened in cold water for several minutes before adding to the hot custard to ensure it dissolves properly without clumping.

Do not boil the egg yolk mixture, or the eggs will curdle and scramble. Maintain a low, gentle heat.

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

The pie should be refrigerated until serving time. It can be stored in the refrigerator for up to 3 days.

Keywords: pineapple, cream, pie, custard, dessert, tropical, gelatin, whipped cream, eggs, summer, chilled, homemade, classic, fruit pie, easy
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