Description
Southern Pineapple Pie is a delightful dessert featuring a sweet, thickened crushed pineapple filling baked to perfection in a flaky pie crust. This classic Southern treat combines the tropical tang of pineapple with a smooth custard-like texture, making it an irresistible pie to enjoy warm or chilled, ideally topped with whipped cream or vanilla ice cream.
Ingredients
Scale
Pie Crust
- 1 pre-made pie crust (or homemade, if preferred)
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, for serving
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.
- Make the pineapple filling: In a medium saucepan, combine the drained crushed pineapple, sugar, flour, cornstarch, vanilla extract, and lemon juice. Stir well to combine.
- Cook the filling: Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, about 5-7 minutes.
- Cool the mixture: Once thickened, remove from heat and allow to cool slightly for 5 minutes.
- Add eggs: Whisk in the beaten eggs until fully combined, making sure the mixture is smooth.
- Incorporate butter: Add the cubed butter and stir until melted and the filling is well combined.
- Assemble the pie: Pour the pineapple filling into the prepared pie crust, spreading it evenly.
- Bake the pie: Bake the pie in the preheated oven for 40-45 minutes, or until the filling is set and the crust is golden brown. Cover the crust edges with aluminum foil if they brown too quickly.
- Cool and serve: Allow the pie to cool to room temperature before serving or refrigerate for a few hours for an extra chill.
- Serve with toppings: Serve with whipped cream or vanilla ice cream, if desired.
Notes
- Using drained crushed pineapple ensures the filling is thick and not watery.
- If the pie crust edges brown too fast, cover them with foil to prevent burning.
- This pie is delicious served warm or chilled and pairs wonderfully with whipped cream or vanilla ice cream.
- For a homemade crust, consider a buttery, flaky pie crust for best results.
- Store leftover pie covered in the refrigerator to maintain freshness.
