Southern Pineapple Pie
A delightful dessert with a creamy filling and sweet, tangy pineapple, all nestled in a flaky crust, perfect for family gatherings.
Servings: 8 servings
Calories: 320kcal
Ingredients
For the crust
- 1.5 cups all-purpose flour The foundation for your pie crust, this flour will yield a tender and flaky base.
- 0.5 tsp salt A pinch of salt enhances the flavor of the crust, creating a more complex taste.
- 0.5 cups unsalted butter, chilled and cubed This cold butter adds richness to the crust while keeping it flaky.
- 4-5 tbsp cold water Cold water helps bring the dough together without melting the butter.
For the filling
- 1 can (20 oz) crushed pineapple, well-drained The star ingredient, offering an inviting sweetness and refreshing tartness.
- 0.75 cups granulated sugar Sweetens the pineapple filling perfectly.
- 0.33 cups cornstarch A thickening agent that ensures your pie has a luxurious texture.
- 0.5 cups sour cream Adds richness and creaminess to balance the sweetness of the pineapple.
- 2 large egg yolks Helps to set the filling as it bakes.
- 1 tbsp unsalted butter For flavor and a touch of richness in the filling.
- 1 tsp vanilla extract Enhances the overall flavor profile.
- 1 pinch salt Just a hint to round out the flavors.
Instructions
Preparation
- In a large mixing bowl, combine the flour and salt. Add the chilled, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Gradually add the cold water, stirring until the dough just comes together. Shape the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes.
Pre-Baking
- Once the dough has chilled, preheat your oven to 375°F (190°C).
- On a lightly floured surface, roll the dough into a circle large enough to fit a 9-inch pie dish. Carefully transfer the dough into the dish, trimming any excess and fluting the edges for a decorative touch.
- Prick the bottom of the crust with a fork to prevent bubbling.
- Place the pie crust in the preheated oven and bake for 10 minutes, then remove and let it cool slightly.
Filling Preparation
- In a saucepan over medium heat, whisk together the sugar, cornstarch, and a pinch of salt. Add the drained crushed pineapple and cook, stirring constantly, until the mixture is bubbly and thick, about 5-7 minutes.
- Remove the saucepan from heat and quickly whisk in the egg yolks and sour cream, ensuring everything is well combined.
- Stir in the butter and vanilla extract for added flavor.
Baking the Pie
- Pour the pineapple filling into the pre-baked crust, smoothing the top with a spatula.
- Bake the pie for an additional 20-25 minutes or until the filling is set and lightly golden on top.
Cooling
- Allow the pie to cool completely at room temperature, then refrigerate for at least 2 hours before serving. This will help the flavors meld and the filling to firm up nicely.
Serving
- Serve the pie cold, optionally topping with freshly whipped cream or additional pineapple slices for a festive touch.
Notes
Chill your ingredients for a flaky crust. Consider using fresh pineapple for a fresher flavor. This pie pairs wonderfully with whipped cream or vanilla ice cream.