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Pineapple Pie Recipe

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4 from 13 reviews

This Pineapple Pie is a delightful tropical dessert featuring a flaky, golden crust filled with a creamy, tangy pineapple custard. Perfectly balanced with a hint of lime juice and a touch of sweetness, it is baked to set while keeping a slight jiggle in the center for a luscious texture. Garnished with whipped cream and maraschino cherries, this pie makes an impressive and refreshing treat for any occasion.

Ingredients

Pie Crust

  • 1 unbaked pie crust

Filling

  • 2/3 cup granulated sugar
  • 4 large egg yolks
  • 4 tablespoons salted butter, melted
  • 3 tablespoons all-purpose flour, plus more for dusting
  • Juice of 1 lime
  • 1/4 teaspoon kosher salt
  • 1 (20-ounce) can crushed pineapple in juice, drained (do not press dry)

For Serving

  • Whipped cream
  • 12 maraschino cherries

Instructions

  1. Prepare the crust: Preheat your oven to 400℉. On a lightly floured surface, roll out the pie dough into a 13-inch circle. Transfer it carefully to a 9-inch pie plate. Tuck the edges under so they are even with the edge of the plate, then crimp decoratively if desired. Thoroughly prick the bottom and sides of the crust with a fork to prevent bubbling. Place the pie plate in the freezer for 30 minutes to chill.
  2. Blind bake the crust: Line the chilled pie crust with parchment paper or foil, then fill it with pie weights or dried beans to keep the crust from shrinking. Bake in the preheated oven for 10 to 15 minutes until the edges start to turn a light golden brown. Remove from oven, carefully take out the weights and lining, and let the crust cool on a wire rack. Lower the oven temperature to 350℉ for baking the filling.
  3. Prepare the filling: In a large bowl, whisk together the granulated sugar, egg yolks, melted butter, all-purpose flour, lime juice, and kosher salt until the mixture is smooth and lightened in color. Gently fold in the drained crushed pineapple, ensuring even distribution throughout the filling.
  4. Assemble and bake the pie: Pour the pineapple filling into the cooled blind-baked pie crust, smoothing the top. Bake at 350℉ for about 1 hour, or until the edges of the filling are set but the center still has a slight jiggle when gently shaken.
  5. Cool and serve: Transfer the pie to a cooling rack and allow it to cool completely for about 1 hour. This resting period helps the filling set fully. Serve each slice topped with a dollop of whipped cream and a maraschino cherry for a classic presentation.

Notes

  • Do not press the crushed pineapple dry; some juice helps keep the filling moist and flavorful.
  • Blind baking the crust prevents sogginess and ensures a crisp base.
  • The slight jiggle in the center of the filling after baking is ideal; it will firm up as the pie cools.
  • Use fresh lime juice for the best bright, tangy flavor.
  • Make sure to chill the pie dough before blind baking to help maintain its shape and texture.

Find it online: https://cookedbysarah.com/pineapple-pie-recipe/