Classic Pineapple Pie: The Perfect Tropical Twist for Any Occasion
Bright lime-infused custard and fluffy whipped cream bring a touch of sunny nostalgia.
Classic Pineapple Pie: A Tropical Treat for Every Season
If you crave a dessert that’s as sunny as it is nostalgic, look no further than pineapple pie. This retro-inspired favorite offers a creamy custard filling studded with sweet crushed pineapple, all nestled in a buttery pie crust and crowned with whipped cream and cherries. Simple to assemble—with canned pineapple and store-bought crust as options—this treat has just the right balance of tangy, tropical flavor and timeless indulgence.
Why You’ll Love Pineapple Pie
- Sweet and Tangy Flavor: Combines the richness of custard with the vibrant sweetness of pineapple and a fresh kick of lime.
- Perfect Texture: The custardy filling sets wonderfully for easy slicing, while the crust stays crisp.
- Make-Ahead Friendly: Great for preparing in advance—ideal for parties and holidays.
- Retro Nostalgia: The dessert evokes classic Southern charm, reminiscent of church picnics and cherished family gatherings.
- Versatile for Any Season: Welcomed at summer cookouts or holiday tables alike.
What Makes Pineapple Pie Unique?
This pie is what happens when a traditional Southern chess pie takes a tropical vacation. The filling is adapted for pineapple, factoring in its extra moisture and acidity, while lime juice brightens every bite. Maraschino cherries and a cloud of whipped cream not only bring color but also pay homage to the dessert’s vintage roots.
Key Features
- Creamy custard base
- Tangy, sweet canned pineapple
- Fresh lime juice for zing
- Easy assembly with prepared or homemade crust
Ingredients You’ll Need
| Ingredient | Amount | Notes |
|---|---|---|
| Granulated sugar | 2/3 cup | For sweetness |
| Large egg yolks | 4 | Creates custard texture |
| Salted butter, melted | 4 Tbsp | For richness |
| All-purpose flour | 3 Tbsp, plus more for dusting | Helps thicken filling |
| Lime juice | Juice of 1 lime | Brightens flavor |
| Kosher salt | 1/4 tsp | Balances sweetness |
| Canned crushed pineapple | 1 (20-oz) can, drained | Use in juice, not syrup; do not press dry |
| Pie crust (homemade or store-bought) | 1 | 9-inch, blind-baked |
| Whipped cream | As needed | For serving |
| Maraschino cherries | 12 | For classic garnish |
Ingredient Tips and Swaps
- Fresh Pineapple? Stick with canned for this recipe. Fresh pineapple often has enzymes and variable moisture that may prevent the custard from setting properly. Canned, crushed pineapple provides consistent results and smooth texture.
- Pie Crust Choices: While homemade crust is unbeatable for flavor and flakiness, refrigerated or frozen pie dough works perfectly when in a hurry. The key is to blind-bake (pre-bake) it to prevent sogginess.
Step-by-Step Directions
1. Prepare the Pie Crust
- Preheat oven to 400°F (204°C).
- On a lightly floured surface, roll out your pie dough to about a 13-inch circle.
- Fit the dough into a 9-inch pie plate, tucking and crimping the edges.
- Dock (prick) the bottom and sides with a fork. This helps prevent bubbles.
- Place the crust in the freezer for 30 minutes. This step helps set the crust so it holds its shape during baking.
2. Blind-Bake the Crust
- Line the chilled crust with parchment paper or aluminum foil. Fill it with pie weights or dried beans.
- Bake for 10–15 minutes, or until the edges are lightly golden brown.
- Carefully remove the weights and lining. Transfer the crust to a wire rack to cool slightly while you make the filling.
- Reduce the oven temperature to 350°F (177°C).
3. Make the Pineapple Filling
- In a large mixing bowl, whisk together the sugar, egg yolks, melted butter, flour, lime juice, and salt until the mixture is pale and smooth.
- Fold in the well-drained crushed pineapple, mixing until evenly incorporated.
- Pour the filling into the prepared, cooled pie crust.
4. Bake the Pie
What others are reading
- Bake at 350°F for about 1 hour, or until the edges of the filling are firm but the center still has a gentle jiggle (like cheesecake).
- Transfer the pie to a rack and cool completely—about 1 hour. This cooling period ensures clean slices and a perfectly set custard.
5. Garnish and Serve
- Just before serving, add a generous dollop of whipped cream to each slice.
- Top with a maraschino cherry for an authentic retro look.
Expert Tips for Perfect Pineapple Pie
- Prevent Soggy Crust: Blind-baking is essential for avoiding a soggy bottom when using custard-rich fillings.
- Optimal Pineapple Texture: Do not squeeze the crushed pineapple completely dry; it should be just drained to retain appropriate moisture.
- Cooling Makes Clean Slices: Don’t rush the cooling—this helps the custard set and makes slicing a breeze.
- Add Whipped Cream Before Serving: Only top slices with whipped cream and cherries once the pie is fully cooled or right before serving, to avoid melting and weeping.
Make-Ahead, Storage, and Freezing
- Make Ahead: Pineapple pie can be prepared up to two days in advance. Store, covered, in the refrigerator. Bring to room temperature before serving for best flavor and texture.
- Leftovers: Keep leftovers in the refrigerator, covered, for up to four days. Always add garnishes just before serving.
- To Freeze: Cool the baked pie completely. Wrap tightly in plastic wrap, followed by a layer of aluminum foil. Freeze for up to one month. Thaw in the refrigerator overnight before serving.
Serving Suggestions: When and How to Enjoy Pineapple Pie
This pie is a showstopper for:
- Summer barbecues and cookouts
- Family reunions and potlucks
- Holiday dessert spreads
- Birthday parties with a tropical theme
- Sunday dinners or as a special weeknight treat
Its bright flavors and eye-catching garnish make it just as fitting for winter holidays as for summertime festivities. Pair it with a scoop of vanilla ice cream or serve with freshly brewed coffee for a comforting end to any meal.
Pro Tips for Pie Success
- Lime Juice: Always use fresh lime juice when possible for extra zing. If limes are unavailable, bottled juice can be substituted in a pinch.
- Chill Utensils for Whipped Cream: To achieve the fluffiest whipped cream, use chilled bowls and beaters.
- Customize the Crust: Graham cracker crust lovers can use that style for a sweeter, crumbly alternative to traditional pastry.
Common Questions About Pineapple Pie
Can I use fresh pineapple instead of canned?
No, canned crushed pineapple is preferred for the ideal custard set and traditional flavor. Fresh pineapple’s enzymes and inconsistent moisture can prevent your filling from setting properly.
Is it okay to use store-bought pie crust?
Absolutely. While homemade pie dough enhances the flavor, refrigerated or frozen crust saves time and stays sturdy enough for this custardy filling. Always blind-bake store-bought crust before filling.
Can pineapple pie be made gluten-free?
Yes. Substitute the all-purpose flour for a 1:1 gluten-free baking blend, and use a certified gluten-free pie crust. Monitor thickness as some gluten-free blends absorb more moisture.
Should pineapple pie be served cold or at room temperature?
It’s delicious either way! Many prefer pineapple pie slightly chilled, but room temperature brings out the custard’s creaminess. Add whipped cream just before serving for best texture.
How do I know when the pie is fully baked?
The edges of the custard will appear set and lightly golden, while the center will still jiggle gently when shaken. Overbaking can dry out the filling; trust the jiggle test.
More Pineapple and Fruit Pie Inspiration
- Pineapple Upside-Down Cake: Another retro gem featuring caramelized pineapple and a tender cake crumb.
- Lemon Chess Pie: For those who appreciate bright, tangy flavors in a classic Southern format.
- Blackberry or Strawberry Pie: Explore more fruit-forward pies for every season from classic berry to tropical favorites.
Frequently Asked Questions (FAQs)
Q: How long can I store pineapple pie in the fridge?
A: Store covered in the refrigerator for up to four days. For best flavor, add whipped cream and cherries just before serving.
Q: Can I freeze a fully baked pineapple pie?
A: Yes. Cool the pie completely, wrap tightly in plastic, then foil, and freeze for up to a month. Thaw overnight in the fridge before eating.
Q: What’s the difference between pineapple pie and pineapple meringue pie?
A: Pineapple pie features a custardy filling and whipped cream topping, while pineapple meringue pie includes a fluffy meringue baked on top. Both are delicious nods to vintage dessert traditions.
Q: Can I make mini pineapple pies instead of one large pie?
A: Yes. Divide the filling among mini tart pans or muffin cups lined with dough. Adjust baking time to about 25–35 minutes, and cool completely before serving.
Printable Recipe Card: Classic Pineapple Pie
Classic Pineapple Pie
- Prep Time: 40 min (includes chilling)
- Cook Time: 1 hour 15 min
- Total Time: About 2 hours
- Yield: 8 servings
Ingredients
- 2/3 cup granulated sugar
- 4 large egg yolks
- 4 Tbsp salted butter, melted
- 3 Tbsp all-purpose flour (plus more for dusting)
- Juice of 1 lime
- 1/4 tsp kosher salt
- 1 (20-oz) can crushed pineapple, drained
- 1 9-inch pie crust, blind baked
- Whipped cream and maraschino cherries for serving
Instructions
- Preheat oven to 400°F. Roll pie dough to a 13-inch circle. Arrange in 9-inch pie plate and crimp edges. Dock with fork and freeze 30 minutes.
- Line crust with parchment, add pie weights. Bake 10–15 min until edges are golden. Cool and reduce oven to 350°F.
- Whisk sugar, yolks, butter, flour, lime juice, and salt til smooth. Fold in pineapple. Pour into crust.
- Bake 1 hour until edges set, center jiggles. Cool completely. Top with whipped cream and cherries. Refrigerate leftovers up to 4 days.
References
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