Pineapple Pie with Shortbread Pie Crust
Dive into the tropical bliss of a homemade Pineapple Pie with Shortbread Pie Crust, a dessert that combines vibrant flavors with melt-in-your-mouth texture. This recipe features a buttery shortbread crust, perfectly baked to golden perfection, and a luscious pineapple filling infused with a hint of cinnamon and a touch of zesty lemon juice for balance. The filling's natural sweetness, enhanced by brown sugar, contrasts beautifully with the crumbly richness of the crust. Easy to prepare and utterly irresistible, this pie is freezer-chilled for the perfect crust and baked to bubbly, caramelized perfection. Whether served chilled or at room temperature, this tropical delight is ideal for summer gatherings, holiday celebrations, or any time you crave a slice of paradise. Use keywords like "pineapple pie," "shortbread crust," and "easy fruit dessert" to find this show-stopping recipe today!
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 50 grams granulated sugar
- 1 teaspoon vanilla extract
- 270 grams all-purpose flour
- 450 grams canned crushed pineapple, drained
- 100 grams light brown sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 0.5 teaspoon ground cinnamon
- 1 serving egg wash (1 egg beaten with 1 tablespoon water)
Instructions
Preheat your oven to 175°C (350°F).
In a mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
Mix in the vanilla extract, followed by the all-purpose flour, gradually. Combine until the dough forms a cohesive ball.
Press the dough evenly into a 9-inch pie dish, ensuring it covers the bottom and sides. Pierce the bottom with a fork a few times to prevent bubbling.
Place the pie crust in the freezer to chill for 15 minutes while preparing the filling.
In a medium saucepan, combine the drained crushed pineapple, light brown sugar, cornstarch, lemon juice, and ground cinnamon.
Cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes. Remove from heat and let it cool slightly.
Take the shortbread crust out of the freezer and pour the cooled pineapple filling evenly into the crust.
Brush the edges of the pie crust with the egg wash to help it achieve a golden color while baking.
Bake the pie in the preheated oven for 40-45 minutes, or until the edges are golden brown and the filling is bubbly.
Allow the pie to cool completely before slicing and serving. For best results, chill in the refrigerator for 1-2 hours before serving.
Nutrition Facts
Calories |
399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 14 mg | 1% | |
| Total Carbohydrate | 55.1 g | 20% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 25.4 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 27 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 120 mg | 3% | |
*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.
