Southern Pineapple Pie
A delightful, tropical treat with a buttery crust and creamy filling bursting with pineapple flavors, perfect for summer gatherings.
Servings: 8 servings
Calories: 325kcal
Ingredients
For the crust
- 1 1/2 cups all-purpose flour The foundation of a flaky crust.
- 1/2 tsp salt Enhances the sweetness of the pie.
- 1/2 cup unsalted butter, chilled and cubed Creates a rich, buttery flavor.
- 4-5 tbsp cold water Binds the dough together for a perfect crust.
For the filling
- 1 can (20 oz) crushed pineapple, well-drained Adds a vibrant, tropical flavor.
- 3/4 cup granulated sugar Balances the tartness of the pineapple.
- 1/3 cup cornstarch Thickens the filling for a satisfying texture.
- 1/2 cup sour cream Contributes creaminess and a slight tang.
- 2 egg yolks egg yolks Helps to set the filling as it bakes.
- 1 tbsp unsalted butter Adds richness to the filling.
- 1 tsp vanilla extract Infuses aromatic sweetness.
- 1 pinch salt Brings all the flavors together.
Instructions
Preparation of Crust
- In a large bowl, combine the flour and salt. Cut in the chilled, cubed butter until the mixture resembles coarse crumbs.
- Gradually add the cold water, mixing gently until the dough comes together. Shape the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.
Preheat Oven
- Set your oven to 375°F (190°C) to prepare for baking.
Roll Out Dough
- On a floured surface, roll out the chilled dough into a circle large enough to fit a 9-inch pie dish.
- Carefully place the dough into the dish, trim the edges, and flute them if desired. Prick the bottom with a fork to prevent bubbling, then pre-bake the crust for 10 minutes until lightly golden.
Prepare Filling
- In a medium saucepan over medium heat, whisk together the sugar, cornstarch, and a pinch of salt.
- Add the well-drained crushed pineapple, cooking until the mixture becomes bubbly and thick.
- Remove from heat and quickly whisk in the egg yolks and sour cream until smooth.
- Stir in the butter and vanilla extract, and allow the filling to cool slightly.
Combine and Bake
- Pour the luscious pineapple filling into the pre-baked crust, smoothing the top with a spatula.
- Bake in the oven for 20-25 minutes until the filling is set and slightly golden on top.
Cool and Chill
- Let the pie cool completely at room temperature, then transfer it to the refrigerator to chill for at least 2 hours.
- Serve your Southern Pineapple Pie cold, optionally topped with a dollop of whipped cream or extra pineapple slices.
Notes
Chill the Ingredients: Keeping your butter and water cold is crucial for achieving a flaky crust. Well-Drained Pineapple: Make sure to drain the crushed pineapple thoroughly to prevent a soggy filling. Pie Crust Hacks: If you’re short on time, consider using store-bought pie crust for convenience. Flavor Enhancements: Feel free to add coconut flakes to the filling for an extra tropical twist! Whipped Topping: For a more decadent finish, top your pie with homemade whipped cream!