Pineapple Cream Pie Recipe
A tropical paradise of tangy pineapple cushioned in silky vanilla custard, all nestled in a buttery, flaky crust that balances sweetness with bright citrus notes.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Crust:</li><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">100g unsalted butter, cold and cubed</li><li class="ingredients-single-item">30g granulated sugar</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">60ml ice-cold water</li><li class="ingredients-single-item">For the Filling:</li><li class="ingredients-single-item">400g fresh pineapple, finely diced (or canned pineapple chunks, well-drained)</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">40g cornstarch</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">300ml whole milk</li><li class="ingredients-single-item">200ml heavy cream</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">25g unsalted butter</li><li class="ingredients-single-item">For the Topping:</li><li class="ingredients-single-item">60ml heavy cream, whipped</li><li class="ingredients-single-item">15g powdered sugar</li><li class="ingredients-single-item">Fresh pineapple slices for garnish (optional)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Pie weights or dried beans</li><li class="equipment-single-item">Fine mesh sieve</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing your pie crust. In a large bowl, combine the flour, sugar, and salt. Add the cold cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining. This varied texture creates flaky layers in your finished crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Drizzle the ice-cold water over the mixture, a tablespoon at a time, gently tossing with a fork after each addition. Stop adding water when the dough begins to come together when pinched. Cold ingredients and minimal handling prevent gluten development, ensuring your crust remains tender.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface, shape into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour. This chilling time allows the gluten to relax and the butter to firm up, which prevents shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 190°C. Roll the chilled dough on a floured surface into a circle about 3mm thick and 30cm in diameter. Carefully transfer to your pie dish, gently pressing into the corners without stretching the dough. Trim any excess, leaving a 2cm overhang, then fold under and crimp the edges decoratively.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 10 minutes until the crust is lightly golden. Allow to cool completely while you prepare the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the filling, place the diced pineapple in a saucepan with 50g of the sugar. Cook over medium heat for about 10 minutes until the pineapple softens and releases its juices. The natural acids in pineapple will help break down the fruit while concentrating its tropical flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a separate bowl, whisk together the remaining 100g sugar, cornstarch, and egg yolks until smooth. The cornstarch will thicken your custard while the egg yolks add richness and help create that silky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>In a medium saucepan, heat the milk and 200ml cream until steaming but not boiling. Very slowly pour about a third of the hot milk mixture into the egg mixture, whisking constantly to prevent curdling. This gradual temperature increase is called tempering and prevents the eggs from scrambling.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Cook over medium heat, stirring constantly with a wooden spoon or heat-resistant spatula, until the mixture thickens and begins to bubble. Continue cooking for 2 minutes more. The custard should coat the back of a spoon and leave a clear path when you run your finger through it.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove from heat and stir in the vanilla extract and butter until fully melted and incorporated. The butter adds a luxurious mouthfeel and subtle richness that balances the bright acidity of the pineapple.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Drain any excess liquid from the cooked pineapple (you can save this for another use like cocktails or flavoring whipped cream). Fold the pineapple into the custard mixture, then strain through a fine-mesh sieve if you prefer a smoother filling with fewer pineapple chunks.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Pour the warm filling into the cooled pie crust, smoothing the top with a spatula. Press plastic wrap directly onto the surface to prevent a skin from forming and refrigerate for at least 4 hours or overnight until completely set.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Before serving, whip the 60ml heavy cream with powdered sugar until soft peaks form. Spread or pipe this over the chilled pie and garnish with fresh pineapple slices if desired. The contrast between the cool, creamy filling and the fresh fruit topping creates a delightful texture experience.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>For the cleanest slices, dip your knife in hot water and wipe dry between cuts. Your Pineapple Cream Pie will keep refrigerated for up to 3 days, though the crust will gradually soften over time – not that it will last that long!</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I use canned pineapple instead of fresh in a tropical cream pie?
Yes, canned pineapple chunks work well as a substitute - just ensure they're well-drained to prevent excess moisture in your filling. While fresh pineapple offers brighter flavour, canned provides convenience and consistent sweetness, making it a practical alternative year-round.
How do I prevent a soggy bottom crust when making custard-filled pies?
Thoroughly blind-bake your crust until golden before adding filling. Use pie weights during initial baking to prevent bubbling, and consider brushing the baked crust with a thin layer of egg white or melted chocolate to create a moisture barrier between the crust and wet filling.
What's the secret to achieving the perfect custard texture in cream pies?
The perfect custard relies on precise temperature control and constant stirring. Cook until it coats the back of a spoon and leaves a clear path when you run your finger through it. Strain through a fine-mesh sieve to remove any lumps, and press plastic wrap directly onto the surface while cooling.
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