This delightful and simple pie brightens custard by adding crushed pineapple. This pie became a family favorite when my great-aunt Tootie used to cook it for the family every summer at her home in Iowa when I was a kid.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Additional Time: | 2 hrs |
| Total Time: | 3 hrs 20 mins |
| Servings: | 8 |
| Yield: | 1 to 9 – inch pie |
Ingredients
- ⅓ cup white sugar
- 1 tablespoon cornstarch
- 1 (8 ounce) can crushed pineapple, with juice
- ½ cup milk
- ½ teaspoon vanilla extract
- 1 (8 ounce) package cream cheese, softened
- ½ cup white sugar
- ½ teaspoon salt
- 2 eggs
- 1 (9 inch) refrigerated pie crust
- 1 pinch ground nutmeg
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Stir together 1/3 cup of sugar and cornstarch in a small saucepan. Stir in the crushed pineapple with the juice, then bring to a simmer over medium heat. Cook and stir until the mixture has thickened and turned clear. Remove from the heat and allow to cool.
- While the pineapple mixture is cooling, place the milk, vanilla extract, cream cheese, 1/2 cup sugar, and salt into a blender. Pulse until the mixture is combined, then add an egg and pulse until smooth. Add the remaining egg, and pulse again until the mixture is smooth. Pour into the pie shell and smooth the top. Carefully pour the pineapple mixture over the pie until evenly covered, then sprinkle with a pinch of nutmeg.
- Bake in the preheated oven for 10 minutes, then reduce the heat to 325 degrees F (165 degrees C), and continue baking until a knife inserted into the center comes out clean, about 40 minutes more. Cool to room temperature, then refrigerate for several hours before serving cold.
Nutrition Facts
| Calories | 340 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 79 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 9 g |
| Sodium | 369 mg |
| Sugars | 26 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Love making this. So easy to make and my family loves it. Thank you
I love this pie, not to hard to make, I did use the already made deep dish pie crust. Like I said it was pretty easy and so delicious, I have made 4 of them know..It’s so hard not to eat the whole pie. Try I can almost guarantee you’ll love it..
This pie is VERY good! I didn’t use a blender, just a beater to make the custard mixture fluffy, and followed the advice to put the pineapple filling on the bottom. Yum!
As the best friend mentioned above, who finally joined this site (thanks Lis!), I have one correction to share that may improve the recipe, especially for the person who already tried it. The pineapple should be the first layer: Spread pineapple over crust; pour blended cream cheese over it. Sprinkle top with nutmeg (Aunt Tootie’s secret ingredient) Enjoy!
I’m on the fence about this one. The flavor and the texture is good. It is not as sweet as I thought it would be. The initial layer taste more like a custard. I thought it would taste more like a cheese cake? Also, mine got so runny that the pinapple sunk in some spots. I think it is supposed to have 2 distinct layers. I have never had pineapple pie and I had all the ingrediants in the pantry so I gave it a whirl. Thanks for sharing.