Pineapple Cream Pie Recipe

Pineapple Cream Pie RecipeTaste of Home

Quick look

  • prep 30 min    cook 15 min
  • serves 8


  • Pastry for single-crust pie (9 in.)
  • 1/2 cup sugar
  • 2 Tbsp. cornstarch
  • 1/2 tsp. salt
  • 2 cups 2% milk
  • 3 egg yolks, beaten
  • 2 Tbsp. butter
  • 1 tsp. vanilla extract
  • 1/3 cup sugar
  • 2 Tbsp. cornstarch
  • 1/4 cup water
  • 1 can (20 oz.) crushed pineapple, undrained
  • 2 Tbsp. butter
  • 3 egg whites
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. cream of tartar
  • 6 Tbsp. sugar

    How to make it  45 minutes + chilling

  • 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 450° 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 Tbsp. at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust.

  • 5

    Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving.

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