Pineapple Cream Pie Recipe

Pineapples make for a sweet dessert on their own. Use them in a fruit pie recipe and you have a winning dessert that’s perfect for summer parties.

Pineapple Cream Pie RecipeTaste of Home
[quicklook-recipe prep_time=”30 min” cook_time=”15 min” serves=”8″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

  • 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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”45 minutes + chilling”]

[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]
[step-item number=”2″ image_url=”” title=”” ]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.[/step-item]
[step-item number=”3″ image_url=”” title=”” ]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.[/step-item]
[step-item number=”4″ image_url=”” title=”” ]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.[/step-item]
[step-item number=”5″ image_url=”” title=”” ]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.[/step-item]

[/step-list-wrapper]

Originally Published in Reader's Digest

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