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Pineapple Cream Pie Recipe
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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 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 vanilla extract
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar

Nutritional Facts

1 piece: 416 calories, 16g fat (8g saturated fat), 101mg cholesterol, 343mg sodium, 65g carbohydrate (48g sugars, 1g fiber), 6g 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

Sweet White Wine

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


Reviews for Pineapple Cream Pie

AVERAGE RATING
(2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (1)
2 Star
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1 Star
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MY REVIEW
AvaC User ID: 8638422 238160
Reviewed Nov. 26, 2015

"I have made this several times and just love it. Very easy to make, always comes out good, and the directions are spot on!! This is my go to pie recipe (I'm not usually a pie person)."

MY REVIEW
Roelene User ID: 5512266 158635
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
rudylenak User ID: 3071215 68618
Reviewed Jun. 2, 2010

"son"

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