My Pineapple Pie Recipe Is Easy With the Best Taste Ever

For those pineapple lovers, my pineapple pie recipe couldn’t be easier or more delicious, especially if you use my oil pie crust. This pie has crushed pineapple, some pineapple juice, water, the cornstarch, sugar, and egg yolks that are cooked to thicken before pouring into a baked pie shell. To make it even better, it is topped with a cloud of fluffy meringue before a final brief return to the oven.

You don’t have to make a meringue because this pie is perfect as it is. However, I always like to use up the egg whites when I am not planning on making scrambled eggs or cook any recipes immediately with them. What else that really improves the flavor is using real vanilla for this meringue in how it enhances this pie.

I like to buy the crushed pineapple with the 100% pineapple juice and save some of that juice for this recipe. It does boost the flavor even more. But you can also substitute the pineapple juice if you don’t have any on hand with just water.

The most difficult part of this pie recipe is probably separating the eggs. A trick that I use when I forget to take them out of the refrigerator is to warm them at room temperature by running some warm water over them first. The warmth of the water does help the eggs separate than trying to separate them when they’re still cold from the refrigerator.

Another thing that is great about my pineapple pie is that it doesn’t contain excessive amounts of sugar. Trust me on this, this pie is sweet even if you eat it without the meringue.

I hope that you really give my pineapple pie recipe a try the next time that you are in the mood to bake a new pie. You also may want to taste my pineapple cream pie, which has a completely different twist to it and is also scrumptious.

My Pineapple Pie Recipe

1-1/4 cups crushed pineapple
1 cup of water
½ cups pineapple juice
3/4 cup of sugar
3 tablespoons of cornstarch, leveled
1 tablespoon margarine or butter
3 egg yolks
1/8 teaspoon of salt

Meringue:

3 egg whites
1/4 teaspoon of salt
1/4 cup of sugar
½ teaspoon of vanilla

To make the filling:

Separate your eggs first and then add the yolks, sugar and salt to your pot.

Next, thoroughly mix the cornstarch with the water and pineapple juice. Then add the cornstarch mix to your pot as well. I like to use a whisk to help incorporate those ingredients.

Cook the mixture until thickened.

Add the margarine or butter now and let it melt through.

Pour the filling into a (10-inch) baked pie crust. If you’re baking an unbaked crust, I like to prick it with a fork to let the steam out so it bakes more evenly before baking in a 425-degree oven for about seven minutes or so until it starts to get slightly brown.

To make the meringue:

Beat the egg whites with the salt until stiff peaks start to form.

Gradually add the sugar and continue beating with your electric mixer until all the sugar is incorporated.

Then beat in the vanilla last.

Pile the meringue on the pie, then return to the 425-degree oven and bake for about eight minutes (this depends on how your oven is regulated) or so until it starts to slightly brown.

Allow to cool and then refrigerate before serving.

ENJOY!

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Pineapple Pie Recipe

This pie has crushed pineapple, some pineapple juice, water, the cornstarch, sugar, and egg yolks that are cooked to thicken before pouring into a baked pie shell and later topped with a fluffy cloud of meringue.

Course: Desserts, snacks

Cuisine: American

Keyword: oil pie crust, pineapple pie recipe

Author: Mary Balandiat

Ingredients

• 1-1/4 cups crushed pineapple
• 1 cup of water
• ½ cups pineapple juice
• 3/4 cup of sugar
• 3 tablespoons of cornstarch leveled
• 1 tablespoon margarine or butter
• 3 egg yolks
• 1/8 teaspoon of salt
• Meringue:
• 3 egg whites
• 1/4 teaspoon of salt
• 1/4 cup of sugar
• ½ teaspoon of vanilla

Instructions

1. To make the filling:

2. Separate your eggs first and then add the yolks, sugar and salt to your pot.
3. Next, thoroughly mix the cornstarch with the water and pineapple juice. Then add the cornstarch mix to your pot as well. I like to use a whisk to help incorporate those ingredients.
4. Cook the mixture until thickened.
5. Add the margarine or butter now and let it melt through.
6. Pour the filling into a (10-inch) baked pie crust. If you’re baking an unbaked crust, I like to prick it with a fork to let the steam out so it bakes more evenly before baking in a 425-degree oven for about seven minutes or so until it starts to get slightly brown.
7. To make the meringue:
8. Beat the egg whites with the salt until stiff peaks start to form.
9. Gradually add the sugar and continue beating with your electric mixer until all the sugar is incorporated.
10. Then beat in the vanilla last.
11. Pile the meringue on the pie, then return to the 425-degree oven and bake for about eight minutes (this depends on how your oven is regulated) or so until it starts to slightly brown.
12. Allow to cool and then refrigerate before serving.
13. ENJOY!