Creamy Pineapple Pie

Ah, pie. It’s been fun with cake experiments (and we think we’re getting better at it too), but we love pie the most, and of all fruit pies, there’s none we love more than a pineapple one.

For last weekend’s baking project, we tried to keep the flavor of the fruit but deliver it in a different way. The recipe couldn’t be simpler to put together. We’ve used egg yolks because that’s how you get a rich and creamy curd, but never fear, we promise it won’t taste egg-y. There’s no keeping the pineapple flavor down.

For the bottom crust:
1 1/2 cups all purpose flour (plus more for dusting)
1/2 cup / one stick of butter
1/4 tsp salt
1/2 tsp sugar
4-5 tbs ice cold water
1 tbs lemon juice or vinegar

For the filling:
2 cups pineapple puree
4 tbsp unsalted butter, melted
1 cup white granulated sugar
6 large egg yolks
3 tbsp cornstarch
1 tsp vanilla extract
1 tsp salt

Make your bottom crust. Combine butter (cubed for easier handling) and mix in 2/3rds of the flour, salt, sugar and water. Work until no dry flour remains and the dough is clumpy. Add vinegar or lemon juice. Sprinkle the remaining flour and work until all the flour is incorporated. Roll into ball. Transfer to a large bowl. Cover and chill for at least 2 hours. Roll and place in a well-greased 9-inch tart pan. Trim and crimp edges. Put aside the dough that you trim off for shaping if you want to create small butter crust pieces for your topping. Lightly brush your crust with egg. Preheat oven to 176ºC/350ºF. Bake for 10-12 minutes or until lightly golden. Set aside to cool before using.

Make your curd filling. Combine pineapple puree, sugar, egg yolks, cornstarch and salt. Whisk until combined. Cook on medium heat and stir constantly until the mixture thickens. Be careful not to let it come to a boil. Remove from the heat and whisk in the butter. The curd may be stored in a sealed jar or airtight container for one week.

Assemble your pie. Preheat oven to 176ºC/350ºF. Pour your filling into your pre-baked pie crust. Bake for 20-25 minutes or until pie crust is golden brown and the filling is set but slightly jiggly in the center. Refrigerate until firm or for at least 3 hours.

Have some pie! We like our slices with just a bit of coconut cream on top, but feel free to break out the ice cream if you’ve got some handy.


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