Fresh Pineapple Pie
Experience the tropical bliss of a Fresh Pineapple Pie, a dessert that celebrates the zingy sweetness of real fruit in every bite. Made with three cups of freshly chopped pineapple, this pie bursts with natural flavor, perfectly balanced by a hint of lemon juice and the richness of butter and egg yolks. The creamy pineapple filling is nestled in a golden, flaky pre-baked pie crust and baked to perfection, creating a luscious, glossy center that sets beautifully in the fridge. With its vibrant, sunny flavor profile and simple preparation, this pie is an ideal treat for summer gatherings or any occasion that calls for a refreshing twist on classic comfort food. Garnish with a dollop of whipped cream for a light, airy finish that complements the pie’s tropical essence. This Fresh Pineapple Pie is sure to become a crowd-pleasing favorite!
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Recipe Information
Ingredients
- 3 cups Fresh pineapple (peeled, cored, and chopped)
- 1 cup Granulated sugar
- 3 tablespoons Cornstarch
- 0.25 cup Water
- 2 tablespoons Lemon juice
- 2 tablespoons Butter (unsalted)
- 2 large Egg yolks
- 1 piece Pre-made pie crust (9-inch)
- Whipped cream (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Blind-bake your pre-made pie crust: Line the crust with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove the weights and parchment, then bake for another 5 minutes or until lightly golden. Set aside to cool.
In a medium saucepan, combine chopped pineapple, granulated sugar, cornstarch, and water.
Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble (about 5-7 minutes).
Reduce the heat to low and stir in lemon juice and butter. Cook for another 2 minutes.
In a small bowl, whisk the egg yolks. Temper the yolks by slowly adding a few spoonfuls of the hot pineapple mixture while whisking constantly.
Gradually whisk the tempered yolks back into the pineapple mixture in the saucepan. Stir and cook for another 2-3 minutes until thickened and glossy. Remove from heat and let it cool slightly.
Pour the pineapple filling into the pre-baked pie crust, spreading it evenly.
Bake the pie at 375°F (190°C) for 10-12 minutes to set the filling.
Let the pie cool to room temperature, then refrigerate for at least 2 hours to fully set before slicing.
Serve chilled with a dollop of whipped cream, if desired.
Nutrition Facts
Calories |
2667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.9 g | 133% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 446 mg | 149% | |
| Sodium | 988 mg | 43% | |
| Total Carbohydrate | 429.7 g | 156% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 256.4 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 154 mg | 12% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 744 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
