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Pineapple Cream Pie

 Pineapple Cream Pie
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
8 ServingsPrep: 30 min. Bake: 15 min. + chilling

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

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.

2 of 2

Pineapple Cream Pie (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.