Sweet Things Remembered

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With a creamy pineapple filling and light, fluffy meringue, this pie is a delicious treat to add to your dessert recipe collection!

As I was looking through my grandma’s cookbook, I found this recipe written out on a sheet of notebook paper. I couldn’t recall ever having pineapple cream pie, but it sounded delicious. I snapped a picture of it with my phone so that I could try it some time. I love trying new recipes; I guess I get that from my grandma. Anyways, more recently, I was talking to my dad and mentioned this pie to him. I asked if he remembered my grandma ever making it, and he said, “I think that’s the pie she would make for Howard.” I remember now that it is, and my grandma making this recipe speaks to how compassionate she was toward others.

Howard was a man that went to our church, and I don’t know exactly when, but his wife passed away some time when I was younger. It was maybe when I was in early elementary school. After that, I recall different times that my grandma would mention needing to make him a pie. My understanding is that she asked what his favorite kind was, and would make it for him every so often. Thinking about that action, and remembering the kind heart my grandma had, I know she empathized with Howard deeply over the loss of his wife. I’m sure she knew there was nothing she could do to take away that grief, but with compassion she would do what she did best – bake. She would bake him his favorite pie, just to bring a little comfort to a friend. As I enjoy a slice of this delicious pie, I’ll be thinking of my grandma’s compassion, and of Howard singing at church on a Sunday morning.

Ingredients

These are the ingredients needed for the pineapple filling and the meringue.

• Sugar
• All-Purpose Flour
• Salt
• Crushed Pineapple with the Juice (20 oz can)
• Sour Cream
• Lemon Juice
• Eggs – separated into yolks and whites
• Vanilla
• Cream of Tartar
• 9″ Baked Pie Shell – You can use a store bought crust, or I have instructions below to make your own. For that, you will need flour, salt, vegetable shortening, and ice water.

Equipment

• Pie Plate – a 9″ pie plate will be needed to bake your crust, and then add your filling. I have several pie plates I like to use, but this Pyrex one is a good option. The couple of them I have belonged to my grandma 🩷
• Saucepan and whisk or spatula
• Measuring Tools
• Electric Mixer – Since this pie has a meringue, it’s going to be way easier to make that if you have a stand or electric hand mixer.

How to Make Pineapple Cream Pie

Step 1: Make the Pie Crust

• Preheat your oven to 425°.
• In a large bowl, combine 1-1/2 cups of all purpose flour and 1/2 tsp salt.
• Using a fork or pastry blender, cut in very cold vegetable shortening (I recommend placing it in the freezer for a while before you begin making your crust). Keep cutting it in until the shortening and flour mixture are combined into small clumps about pea size.
• Gradually add in ice cold water 1 tbsp at a time until the dough forms a ball and holds together. This should be done with 3-6 tbsp total.
• Shape the dough into a ball and then flatten it into a disc shape. Wrap it in plastic and chill it for at least 30 minutes.
• Once chilled, roll it out on a lightly floured surface, and then transfer the dough to the pie plate and shape the edges.
• Bake the crust for 18-25 minutes until it is golden brown. Let it cool completely before assembling your pie.

Step 2: Make the Filling

• In a small bowl, slightly beat 2 egg yolks and set aside.
• In a heavy saucepan, combine 3/4 cup sugar, 1/4 cup all-purpose flour, and 1/2 tsp salt.
• Stir in a 20 oz can of crushed pineapple with the juice, 1 cup sour cream, and 1 tbsp lemon juice.
• Cook and stir the mixture until it thickens and bubbles. Once bubbly, cook for 2 more minutes.
• Stir a small amount of that pudding mixture into the egg yolks, stirring quickly. Do this a couple of times, and then add it back into the saucepan.
• Stirring constantly, cook the mixture for 2 more minutes, and then remove from the heat.
• Set aside
  • Do not put the pudding into the pie crust yet; just leave it in the saucepan and cover it with a lid. You will assemble the pie all at once after you make the meringue.

Step 3: Make the Meringue

• Using an electric mixer (and whisk attachment if it’s a stand mixer), beat 2 egg whites at a medium speed until they are foamy.
• Add 1/2 tsp vanilla and 1/4 tsp cream of tartar to the egg whites while still beating.
• Next, add 4 tbsp of sugar one at a time while constantly beating the egg whites.
• Continue to beat on high until stiff peaks form, about 3 minutes. This means the peaks stand up without falling over when the whisk is removed.

Step 4: Assemble the Pie and Bake

• Add the pudding mixture to the pie crust.
• Add the meringue on top being careful to seal the meringue to the crust around the pie edges.
• Bake at 350° until the meringue is browned to your liking – 20-25 minutes.
• Let the pie cool and enjoy!

Pineapple Cream Pie

Recipe by rebekahdearmond

0.0 from 0 votes

Difficulty: Medium

Servings

8

servings

Prep time

40

minutes

Baking time

25

minutes

Ingredients

• For the Pie Crust

• 1-1/2 cups all purpose flour

• 1/2 tsp salt

• 1/2 cup vegetable shortening

• 3-6 tbsp ice cold water

• For the Pie Filling

• 3/4 cup sugar

• 1/4 cup all-purpose flour

• 1/2 tsp salt

• 20oz can crushed pineapple in juice

• 1 cup sour cream

• 1 tbsp lemon juice

• 2 slightly beaten egg yolks

• For the Meringue

• 2 egg whites

• 1/2 tsp vanilla

• 1/4 tsp cream of tartar

• 4 tbsp sugar

Directions

• Make the Pie Crust
• Preheat your oven to 425°.
• In a large bowl, combine 1-1/2 cups of all purpose flour and 1/2 tsp salt.
• Using a fork or pastry blender, cut in very cold vegetable shortening (I recommend placing it in the freezer for a while before you begin making your crust). Keep cutting it in until the shortening and flour mixture are combined into small clumps about pea size.
• Gradually add in ice cold water 1 tbsp at a time until the dough forms a ball and holds together. This should be done with 3-6 tbsp total.
• Shape the dough into a ball and then flatten it into a disc shape. Wrap it in plastic and chill it for at least 30 minutes.
• Once chilled, roll it out on a lightly floured surface, and then transfer the dough to the pie plate and shape the edges.
• Bake the crust for 18-25 minutes until it is golden brown. Let it cool completely before assembling your pie.
• Make the Filling
• In a small bowl, slightly beat 2 egg yolks and set aside.
• In a heavy saucepan, combine 3/4 cup sugar, 1/4 cup all-purpose flour, and 1/2 tsp salt.
• Stir in a 20 oz can of crushed pineapple with the juice, 1 cup sour cream, and 1 tbsp lemon juice.
• Cook and stir the mixture until it thickens and bubbles. Once bubbly, cook for 2 more minutes.
• Stir a small amount of that pudding mixture into the egg yolks, stirring quickly. Do this a couple of times, and then add it back into the saucepan.
• Stirring constantly, cook the mixture for 2 more minutes, and then remove from the heat and set it aside.
• Make the Meringue
• Using an electric mixer (and whisk attachment if it’s a stand mixer), beat 2 egg whites until they are foamy.
• Add 1/2 tsp vanilla and 1/4 tsp cream of tartar to the egg whites while still beating.
• Next, add 4 tbsp of sugar one at a time while constantly beating the egg whites.
• Continue to beat until stiff peaks form. This means the peaks stand up without falling over when the whisk is removed.
• Assemble the Pie and Bake
• Add the pudding mixture to the pie crust.
• Add the meringue on top being careful to seal the meringue to the crust around the pie edges.
• Bake at 350° until the meringue is browned to your liking, about 20-25 minutes.
• Let the pie cool and enjoy!