thepioneerwoman5.0
Pineapple Pie
Bake the easiest pineapple pie using canned pineapple for a sweet and tangy retro dessert recipe. It's perfect for summer gatherings or holiday dessert tables!
👥 12 Servings⏱️ Prep & Cook: 3h⏳ Prep: 25 min👤 Sarah Holden📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
For the crust: Preheat the oven to 400℉. On a lightly floured surface, roll the pie dough into a 13-inch circle. Transfer the dough to a 9-inch pie plate. Tuck the edges of the crust under to be even with the edge of the pie plate and crimp as desired. Thoroughly prick the bottom and sides of the crust with a fork and place the pie plate in the freezer for ⏱️ 30 minutes.
2
Line the pie crust with parchment paper or foil, then fill with pie weights or dried beans. Bake until the edges of the crust are lightly golden brown, 10 to ⏱️ 15 minutes. Place on a wire rack, remove the pie weights and parchment paper, and cool while you prepare the filling. Reduce the oven temperature to 350℉.
3
In a large bowl, whisk together the sugar, egg yolks, melted butter, flour, lime juice, and salt until well combined and lightened in color. Mix in the crushed pineapple. Pour into the cooled pie crust.
large egg yolks4
4
Bake until the edges of the filling are set and the center still has a little jiggle, about ⏱️ 1 hour. Transfer to a cooling rack to cool completely, about ⏱️ 1 hour. Serve each slice topped with a dollop of whipped cream and a cherry.
Whipped cream, for serving
Nutrition Facts
calories
239 Calories
fat Content
11 g
fiber Content
1 g
sugar Content
21 g
sodium Content
152 mg
protein Content
2 g
trans Fat Content
0 g
cholesterol Content
73 mg
carbohydrate Content
34 g
saturated Fat Content
5 g
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