Pineapple Cream Pie Recipe

Name: Pineapple Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: Pastry for single-crust pie (9 inches); 1/2 cup sugar; 2 tablespoons cornstarch; 1/2 teaspoon salt; 2 cups 2% milk; 3 egg yolks, lightly beaten; 2 tablespoons butter; 1 teaspoon vanilla extract; 1/3 cup sugar; 2 tablespoons cornstarch; 1/4 cup water; 1 can (20 ounces) crushed pineapple, undrained; 2 tablespoons butter; 3 egg whites; 1/2 teaspoon vanilla extract; 1/4 teaspoon cream of tartar; 6 tablespoons sugar

Servings: persons

Pastry for single-crust pie (9 inches)
1/2 cup sugar
2 tablespoons cornstarch
1/2 teaspoon salt
2 cups 2% milk
3 egg yolks, lightly beaten
2 tablespoons butter
1 teaspoon vanilla extract
1/3 cup sugar
2 tablespoons cornstarch
1/4 cup water
1 can (20 ounces) crushed pineapple, undrained
2 tablespoons butter
3 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons sugar

1
Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450u00b0 for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack.
2
In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Transfer to prepared pastry.
3
For pineapple layer, in a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Add pineapple. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter. Gently spread over cream mixture.
4
For meringue, in a large bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust.
5
Bake at 350u00b0 for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Pastry for single-crust pie (9 inches), 1/2 cup sugar, 2 tablespoons cornstarch, 1/2 teaspoon salt, and more.

Yes, Pineapple Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pineapple Cream Pie

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