Description
This Southern Pineapple Pie offers a delightful twist on traditional fruit pies, featuring a luscious pineapple filling thickened with flour and cornstarch, nestled in a flaky pie crust, then baked to golden perfection. Served warm or chilled, it’s a sweet and tangy dessert perfect for gatherings or a comforting treat.
Ingredients
Scale
Pie Crust
- 1 pre-made pie crust (or homemade, if preferred)
Filling
- 1 can (20 oz) crushed pineapple, drained
- 1 cup granulated sugar
- 3 tbsp all-purpose flour
- 2 tbsp cornstarch
- ½ tsp vanilla extract
- ½ tsp lemon juice
- 2 large eggs, lightly beaten
- 1 tbsp unsalted butter, cubed
Serving
- Whipped cream or ice cream, for serving
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). If using a store-bought pie crust, place it in a 9-inch pie dish and set aside.
- Make the pineapple filling: In a medium saucepan, combine the drained crushed pineapple, sugar, flour, cornstarch, vanilla extract, and lemon juice. Stir well to combine.
- Cook the filling: Cook the mixture over medium heat, stirring constantly, until it thickens and begins to bubble, about 5-7 minutes.
- Cool slightly: Remove the saucepan from heat and allow the filling to cool slightly for 5 minutes.
- Add eggs: Whisk in the beaten eggs until fully combined, ensuring the mixture is smooth.
- Add butter: Stir in the cubed butter until melted and fully incorporated into the filling.
- Assemble the pie: Pour the pineapple filling into the prepared pie crust, spreading it out evenly.
- Bake the pie: Bake in the preheated oven for 40-45 minutes, or until the filling is set and the crust is golden brown. If the crust edges brown too quickly, cover them with aluminum foil to prevent burning.
- Cool the pie: Allow the pie to cool to room temperature before serving. For an extra chilled dessert, refrigerate for a few hours.
- Serve: Serve the pie with whipped cream or vanilla ice cream, if desired.
Notes
- Make sure to drain the pineapple thoroughly to prevent a watery filling.
- Using a fork, prick the bottom of the pie crust before adding filling to prevent sogginess.
- If you prefer a stronger pineapple flavor, use fresh crushed pineapple.
- To avoid over-browning, tent the crust edges with foil halfway through baking if needed.
- Leftover pie can be refrigerated for up to 3 days and reheated gently before serving.
