This Pineapple Pie offers a flavor unlike anything you’ve ever tasted before. So good, in fact, that you’re going to want to keep this pie all for yourself. And that’s okay! It’s one of those easy pie recipes that you can just whip up again really quick if you need to make another one in a jiffy.
This sweet pie has an awesome taste that is fresh and fruity. It’s unlike any flavor of pie that you’ve ever tasted before.
WHAT YOU NEED TO MAKE Homemade Pineapple PIE
Crust
- 1 9-inch pie crust, pre-baked according to package instructions
Filling
- 20 ounce can crushed pineapples, completely drained
- 1 cup of cold water
- ¾ cup granulated sugar
- 3 tablespoons cornstarch
- 3 pasteurized egg whites
HOW TO MAKE pineapple PIE FROM SCRATCH
Start by mixing together the first 4 filling ingredients in a saucepan over medium heat. You’re going to cook until it gets thick.
Once that happens, let the mixture cool.
Then, take your mixer and beat together 3 egg whites until it’s stiff. After that, fold it into the cooled pineapple filling.
Once it’s mixed together, pour it into your baked pie crust and put in the fridge for a few hours or even overnight.
When you’re ready to serve, top with whipped cream.
Can I use fresh pineapple to make this pie?
Yes, if you have fresh pineapple, you can use it for this pie. Just keep in mind that you’re going to save a ton of time by using crushed canned pineapple – plus, it really does taste the same.
How do you store a baked pineapple pie?
Once this pie is made and ready, you’re going to need to keep it in the fridge and keep it cool. When you’re ready to serve, just take it out and serve. It’s really as simple as that.
Do I bake the pie crust for this recipe?
You do! You’re going to want to bake the pie crust before you add in the filling and then make certain that you let it cool all the way before adding in the filling. If you add in the pineapple mixture while the crust is hot, you take the chance of it melting and becoming runny.
Pineapple Pie
This Pineapple Pie is so simple and delicious!
Ingredients
- Crust
- 1 9-inch pie crust, pre-baked according to package instructions
- Filling
- 20 ounce can crushed pineapples, completely drained
- 1 cup of cold water
- ¾ cup granulated sugar
- 3 tablespoons cornstarch
- 3 pasteurized egg whites
Instructions
Start by mixing together the first 4 filling ingredients in a saucepan over medium heat. You're going to cook until it gets thick.
Once that happens, let the mixture cool.
Then, take your mixer and beat together 3 egg whites until it's stiff. After that, fold it into the cooled pineapple filling.
Once it's mixed together, pour it into your baked pie crust and put in the fridge for a few hours or even overnight.
When you're ready to serve, top with whipped cream.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 486Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 118mgCarbohydrates: 111gFiber: 9gSugar: 78gProtein: 6g
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