Pineapple Cream Pie
Pineapple Cream Pie is a light, fruity dessert featuring a sweet pineapple filling topped with fluffy meringue. The combination of tangy pineapple and creamy meringue creates a delicious treat suitable for summer gatherings or special occasions, offering a delightful balance of flavors and textures.
Ingredients
Instructions
- Put pineapple and water in a 10-inch skillet; add egg yolks.
- Mix sugar and flour; cook until thickened.
- Pour the pineapple mixture into pie shells.
- Beat egg whites, gradually adding 2 tablespoons sugar for each egg used, and beat until peaks hold shape.
- Make sure the meringue touches all around the edge of the pie.
- Bake at 400°F until the meringue is golden brown.
Tips & Substitutions
For a richer flavor, consider adding a splash of vanilla extract to the filling. If you don't have crushed pineapple, you can use fresh pineapple that's been finely chopped. To save time, you can substitute store-bought meringue if you're short on time. For a twist, try adding a bit of coconut for a tropical flair alongside this pineapple cream pie.
Serving Suggestions
Serve this delightful pineapple cream pie chilled for the best flavor and texture. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, garnish with fresh pineapple slices or mint leaves. This pie is a perfect dessert after a hearty meal, such as with Country Fried Apples.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the pie in a preheated oven at 350°F for about 10 minutes to warm it without melting the meringue. Avoid microwaving, as it can make the meringue soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Cream Pie contains roughly 284 calories, with 5g protein, 61g carbohydrates, and 3g fat. It is an excellent source of vitamin C (30% of the Daily Value), and a good source of dietary fiber and calcium. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple can be used, but you'll need to finely chop it and possibly adjust the sweetness. Be sure to cook it down with the water until tender to achieve a similar consistency to the canned version.
What can I do if my meringue is weeping?
If your meringue is weeping, it may be due to excess moisture in the filling or undercooking. Ensure the filling is thickened properly before adding the meringue, and bake until the meringue is set and golden brown to prevent weeping.
How can I make this recipe gluten-free?
To make this pineapple cream pie gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that all other ingredients, like sugar and any toppings, are certified gluten-free.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).