Virginia'S Pineapple Pie
A delightful pineapple pie with a sweet and tangy filling, perfect for summer gatherings or as a light dessert for pineapple lovers. Easy to prepare and delicious.
Ingredients
Instructions
- Heat the crushed pineapple and margarine in a saucepan until the margarine is melted.
- In a bowl, beat the eggs; then add sugar, flour, and vanilla. Mix well.
- Add the heated pineapple and margarine mixture to the egg mixture and stir to combine.
- Pour the filling into an unbaked 9-inch pie shell.
- Bake at 300°F (150°C) for 1 hour or until the filling is set and golden.
Tips & Substitutions
For a richer flavor, consider adding a pinch of cinnamon or nutmeg to the filling. You can substitute the margarine with butter for a more indulgent taste. If you prefer a lighter pie, use reduced sugar or a sugar substitute. Ensure the crushed pineapple is well-drained to prevent a soggy crust.
Serving Suggestions
This pineapple pie is delightful on its own but pairs beautifully with whipped cream or a scoop of vanilla ice cream. Serve alongside a fresh fruit salad for a light dessert. For a more elaborate treat, consider serving with slices of My Grandmother'S Carrot Cake for a dessert spread.
Storage & Reheating
Store any leftover pie in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a microwave-safe dish and heat for 15-20 seconds or until warmed through. You can also serve it cold or at room temperature for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Virginia'S Pineapple Pie contains roughly 212 calories, with 1g protein, 12g carbohydrates, and 10g fat.
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, you can use fresh pineapple. Just make sure to crush it and cook it down with a little sugar to achieve a similar consistency and sweetness as canned pineapple.
What kind of pie crust should I use?
An unbaked 9-inch pie shell works best for this recipe. You can use a store-bought graham cracker crust for a different texture or a homemade pie crust for a classic touch.
Can I make this pie ahead of time?
Absolutely! This pie can be made a day in advance. Just be sure to cover it well and store it in the refrigerator until ready to serve. The flavors will meld beautifully overnight.
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).