Hawaiian Pineapple Pie
Transport yourself to the tropics with this irresistible Hawaiian Pineapple Pie, a dessert bursting with sweet, tangy island flavors. Featuring a buttery, flaky homemade crust and a luscious filling made from crushed pineapple, a hint of zesty lemon juice, and just the right amount of sugar, this recipe creates a perfect balance of sweet and tart. The golden crust, brushed with an egg wash for a stunning finish, encases the juicy pineapple filling, making every slice a showstopper. Whether served chilled for a refreshing treat or at room temperature, this pie is a tropical delight that’s perfect for summer gatherings, holiday tables, or any time you need a dose of sunshine. Elevate your dessert game with this easy-to-make yet irresistibly decadent pineapple pie recipe! Keywords: Hawaiian Pineapple Pie, tropical dessert, homemade pie crust, pineapple filling recipe, summer dessert ideas.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (cold, cubed)
- 6 tablespoons Ice water
- 20 ounces Canned crushed pineapple (drained, juice reserved)
- 0.75 cup Granulated sugar
- 3 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 1 unit Egg (for egg wash)
- 1 tablespoon Water (for egg wash)
Instructions
In a large bowl, whisk together the flour and salt.
Add the cold, cubed butter into the bowl and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, and mix until the dough just comes together. Do not overwork.
Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
In a medium saucepan, combine the drained crushed pineapple, granulated sugar, cornstarch, and lemon juice. Stir until the cornstarch is dissolved.
Cook the mixture over medium heat, stirring constantly, until thickened and bubbly. Set aside to cool slightly.
On a floured surface, roll out one disc of pie dough into a circle large enough to fit a 9-inch pie pan. Transfer the dough into the pan and trim the edges, leaving a slight overhang.
Pour the cooled pineapple filling into the pie crust.
Roll out the second disc of dough and place it over the filling. Trim excess dough, then press and crimp the edges to seal.
Cut a few slits in the top crust to allow steam to escape.
In a small bowl, whisk together the egg and water to make an egg wash. Brush the egg wash over the top crust for a golden finish.
Bake the pie in the preheated oven for 40–45 minutes, or until the crust is golden brown and the filling is bubbly.
Allow the pie to cool for at least 2 hours before slicing to allow the filling to set.
Serve at room temperature or chilled for a tropical dessert!
Nutrition Facts
Calories |
3805 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.2 g | 257% | |
| Saturated Fat | 123.6 g | 618% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 1287 mg | 56% | |
| Total Carbohydrate | 477.0 g | 173% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 216.9 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 190 mg | 15% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1014 mg | 22% | |
*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.
