Pineapple Cream Pie Recipe
Pineapple Cream Pie Recipe photo by Taste of Home

Pineapple Cream Pie Recipe

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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
TOTAL TIME: Prep: 30 min. Bake: 15 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 15 min. + chilling
MAKES: 8 servings

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 McCormick® Pure Vanilla Extract
  • PINEAPPLE LAYER:
  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 cup water
  • 1 can (20 ounces) crushed pineapple, undrained
  • 2 tablespoons butter
  • MERINGUE:
  • 3 egg whites
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Originally published as Pineapple Cream Pie in Country Woman February/March 2010, p39

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.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Pineapple Cream Pie

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MY REVIEW
Reviewed Jul. 2, 2011

"I took this to a church dinner and it was one of the first ones gone. I love the creamy custard layer"

MY REVIEW
Reviewed Jun. 2, 2010

"son"

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