Description
A classic Southern Pineapple Pie featuring a luscious, thickened crushed pineapple filling baked in a flaky pie crust. This delightful dessert balances tangy pineapple with sweet vanilla and lemon, perfect served warm or chilled with whipped cream or ice cream.
Ingredients
Scale
Pie Crust
- 1 pre-made pie crust (or homemade, if preferred)
Pineapple Filling
- 1 can (20 oz) crushed pineapple, drained
- 1 cup granulated sugar
- 3 tbsp all-purpose flour
- 2 tbsp cornstarch
- ½ tsp vanilla extract
- ½ tsp lemon juice
- 2 large eggs, lightly beaten
- 1 tbsp unsalted butter, cubed
To Serve
- Whipped cream or ice cream (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). If using a store-bought pie crust, place it in a 9-inch pie dish and set aside to be ready for the filling.
- Make the pineapple filling: In a medium saucepan, combine the drained crushed pineapple, sugar, flour, cornstarch, vanilla extract, and lemon juice. Stir the ingredients well until fully incorporated.
- Cook the filling: Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and begins to bubble. This will take about 5 to 7 minutes.
- Cool slightly: Remove the thickened pineapple mixture from the heat and let it cool for about 5 minutes so it’s warm but not hot.
- Add eggs: Whisk the beaten eggs into the slightly cooled pineapple mixture, stirring thoroughly until smooth and even.
- Incorporate butter: Add the cubed unsalted butter to the filling and stir until the butter melts completely and the filling is well combined.
- Assemble the pie: Pour the pineapple filling evenly into the prepared pie crust, smoothing the top with a spatula.
- Bake the pie: Place the pie in the preheated oven and bake for 40 to 45 minutes. Bake until the filling is set and the crust is golden brown. If the crust edges brown too quickly, cover them with aluminum foil to prevent burning.
- Cool before serving: Remove the pie from the oven and allow it to cool to room temperature. For a chilled option, refrigerate the pie for a few hours.
- Serve: Serve the Southern Pineapple Pie as is or topped with whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Notes
- Drain the pineapple well to avoid a soggy crust.
- You can use a homemade or store-bought pie crust depending on preference and convenience.
- Cover pie edges with foil if browning too fast during baking.
- Chilling the pie after baking helps the filling to set even better and enhances flavors.
- Pairs wonderfully with whipped cream or vanilla ice cream for serving.
