Pineapple Pie
📜 Collection: Georgia Collection | ✍️ Attribution: Unattributed | 📂 Category: Desserts This classic Pineapple Pie features a rich, creamy custard base folded with whipped egg whites for a light, airy texture. Baked in a flaky crust, it delivers a perfect balance of tropical sweetness and buttery richness.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 40 mins | None | 8 servings |
🔪 Key Equipment
- Mixing bowl
- Hand mixer
- Measuring cups
- Measuring spoons
- Pie dish
Ingredients
Filling
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/3 cup | Butter | softened |
| 2/3 cup | Sugar | |
| 2 | Eggs | separated into yolks and whites |
| 1 1/2 cups | Crushed Pineapple | |
| 2 tsp | Cornstarch | |
| 2/3 cup | Cream |
Crust
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 | Pie Shell | large, unbaked |
Instructions
Step 1: Prepare the Filling
- In a mixing bowl, beat 1/3 cup butter, 2/3 cup sugar, and 2 egg yolks until smooth and creamy. Stir in 1 1/2 cups crushed pineapple.
- In a separate small bowl, dissolve 2 tsp cornstarch in 2/3 cup cream, then add to the pineapple mixture and mix well.
- In a clean bowl, beat the 2 egg whites until stiff peaks form, then gently fold them into the pineapple mixture until just combined.
Step 2: Bake
- Pour the mixture into a large 1 unbaked pie shell.
- Bake at 450°F for 10 minutes, then reduce the heat to 350°F and bake for an additional 30 minutes until the filling is set and the top is golden brown.
💡 Make-Ahead & Storage: This pie can be baked a day in advance and stored in the refrigerator. Serve chilled or at room temperature.
Original Recipe Scan
