Pineapple Cream Pie Recipe

Pineapple Cream Pie Recipe photo by Taste of Home

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My mother-in-law’s pineapple pie was a favorite with the threshing crew. A nice, big slice of it made the harvest work more enjoyable. Now, I make Theresa’s trademark pie to remember her.—Elaine Salonek, Waverly, MN

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Pineapple Cream Pie Recipe

Prep: 30 min. Bake: 15 min. + chilling

Yield: 8 Servings

30 15 45

Ingredients

Pastry for single-crust pie (9 inches)
CREAM LAYER:
1/2 cup sugar
2 tablespoons cornstarch
1/2 teaspoon salt
2 cups 2% milk
3 egg yolks, lightly beaten
2 tablespoons butter
1 teaspoon vanilla extract
PINEAPPLE LAYER:
1/3 cup sugar
2 tablespoons cornstarch
1/4 cup water
1 can (20 ounces) DOLE® Crushed Pineapple in 100% Pineapple Juice
2 tablespoons butter
MERINGUE:
3 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons sugar

Directions

Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack.
In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Transfer to prepared pastry.
For pineapple layer, in a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Add pineapple. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter. Gently spread over cream mixture.
For meringue, in a large bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust.
Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving. Yield: 8 servings.

Nutritional Facts 1 piece equals 416 calories, 16 g fat (8 g saturated fat), 101 mg cholesterol, 343 mg sodium, 65 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Pineapple Cream Pie in Country Woman February/March 2010, p39