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Pineapple Sponge Pie

 Pineapple Sponge Pie
Here’s a home-style delight featuring a fluffy sponge layer on top and a smooth custard on the bottom. The pairing of tangy pineapple and lemon is so refreshing after a big dinner.
8 ServingsPrep: 25 min. Bake: 35 min.


  • 3 eggs, separated
  • Pastry for single-crust pie (9 inches)
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon plus 1/8 teaspoon salt, divided
  • 1 cup sugar
  • 1 cup 2% milk
  • 1/4 cup lemon juice
  • 1 teaspoon grated lemon peel
  • 1 cup unsweetened pineapple chunks, drained and chopped
  • Fresh pineapple wedges and maraschino cherries, optional


  • Place egg whites in a small bowl; let stand at room temperature for
  • 30 minutes. Roll out pastry to fit a 9-in. pie plate; flute edges.
  • Combine flour and 1/2 teaspoon salt; set aside.
  • In a large bowl, beat yolks until slightly thickened. Gradually add
  • sugar, beating until thick and lemon-colored. Blend in the milk,
  • lemon juice and peel. Add dry ingredients; mix well. Stir in
  • pineapple.
  • Beat egg whites and remaining salt until stiff peaks form; fold into
  • filling. Spoon into pie pastry.
  • Bake at 400° for 10 minutes; lower temperature to 325° and
  • bake 25-30 minutes longer or until top is puffed and lightly
  • browned. Cool on a wire rack. Garnish with pineapple and cherries if

2 of 2

Pineapple Sponge Pie (continued)

Directions (continued)

  • desired. Refrigerate leftovers. Yield: 8 servings.