Perfect Pineapple Pie
Meet your new favorite dessert: Perfect Pineapple Pie, a tropical twist on classic comfort food that's sure to impress at any occasion! This vibrant pie features a buttery, flaky homemade crust that's blind-baked to golden perfection, ready to cradle the luscious pineapple filling. The creamy center is a delightful blend of tangy crushed pineapple, sweetened condensed milk, and a hint of vanilla, thickened with cornstarch for a smooth, custard-like texture. Topped with optional fluffy whipped cream and toasted coconut flakes, this pie offers a balance of sweetness and bright, tropical flair in every bite. Easy to assemble, with make-ahead convenience, it's ideal for impressing guests or treating yourself to a slice of paradise. Perfect for summer gatherings, holiday feasts, or anytime you crave a taste of the tropics!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cup Unsalted butter (cold, cubed)
- 2 tablespoons Granulated sugar
- 0.5 teaspoon Salt
- 3 tablespoons Ice water
- 20 ounces Crushed pineapple (drained)
- 14 ounces Sweetened condensed milk
- 4 large Egg yolks
- 3 tablespoons Cornstarch
- 1 teaspoon Vanilla extract
- 1 cup Whipped cream (optional, for topping)
- 0.25 cup Toasted coconut flakes (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, whisk together all-purpose flour, sugar, and salt.
Add cold, cubed butter to the flour mixture. Using a pastry cutter or your hands, work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, mixing just until the dough comes together. Avoid overmixing.
Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 20 minutes.
Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Carefully transfer the rolled-out dough into the dish, trim any excess, and crimp the edges as desired.
Using a fork, poke holes on the bottom and sides of the crust. Line the crust with parchment paper and fill it with pie weights or dried beans.
Blind bake the crust for 15 minutes. Remove the weights and parchment paper, then bake for another 5 minutes until lightly golden. Let cool while preparing the filling.
In a medium saucepan, combine drained crushed pineapple, sweetened condensed milk, cornstarch, and egg yolks. Cook over medium heat, whisking constantly, until the mixture thickens (about 8-10 minutes).
Remove the saucepan from heat and stir in vanilla extract.
Pour the pineapple mixture into the baked pie crust and smooth the top with a spatula.
Bake the pie at 375°F (190°C) for 20-25 minutes until the filling is set and slightly golden on top.
Allow the pie to cool completely before slicing. Optionally, chill it in the refrigerator for a few hours for a firmer texture.
Top the pie with whipped cream and toasted coconut flakes before serving for added flavor and presentation.
Nutrition Facts
Calories |
565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 40% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 183 mg | 61% | |
| Sodium | 196 mg | 9% | |
| Total Carbohydrate | 64.8 g | 24% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 41.8 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 185 mg | 14% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 315 mg | 7% | |
*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.
