Southern Pineapple Pie
A delightful dessert that captures summery flavors with creamy pineapple filling and a flaky crust, perfect for family gatherings or special occasions.
Servings: 8 servings
Calories: 280kcal
Ingredients
For the crust
- 1 1/2 cups all-purpose flour A staple for the perfect crust, flaky and tender.
- 1/2 tsp salt Enhances the crust flavor.
- 1/2 cup unsalted butter, chilled and cubed Ensures a rich, buttery taste.
- 4–5 tbsp cold water Helps bring the dough together without melting the butter.
For the filling
- 1 can (20 oz) crushed pineapple, well-drained Brings that juicy sweetness.
- 3/4 cup granulated sugar Balances the tartness of the pineapple.
- 1/3 cup cornstarch Thickens the filling for a luscious texture.
- 1/2 cup sour cream Adds creaminess and a touch of tang.
- 1 tbsp unsalted butter For a glossy finish.
- 1 tsp vanilla extract Adds warmth and depth.
- Pinch salt Elevates the flavor.
Instructions
Preparation
- In a large bowl, mix the flour and salt. Cut in the cubed butter until the mixture resembles coarse crumbs.
- Gradually add cold water, mixing until the dough forms a ball. Shape the dough into a disc, wrap it in plastic, and chill for at least 30 minutes.
Preheat the Oven
- Preheat your oven to 375°F (190°C).
Roll the Dough
- On a floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Fit the dough into a 9-inch pie dish.
- Trim, flute the edges, and prick the bottom with a fork. Pre-bake the crust for 10 minutes.
Make the Filling
- In a saucepan over medium heat, combine the sugar, cornstarch, and a pinch of salt.
- Stir in the well-drained crushed pineapple and cook until the mixture is bubbly and thickened.
- Remove from heat, then quickly whisk in the egg yolks and sour cream.
- Stir in the butter and vanilla until combined. Let the filling cool slightly.
Assemble the Pie
- Pour the pineapple filling into the pre-baked crust, smoothing the top with a spatula.
- Bake for an additional 20–25 minutes or until the filling is set and the top is slightly golden.
Cool and Serve
- Allow the pie to cool completely at room temperature, then chill in the refrigerator for at least 2 hours.
- Serve cold, optionally topped with whipped cream or extra pineapple slices.
Notes
For the best flavor, use canned crushed pineapple and ensure it’s well-drained. Avoid overworking the dough to keep it flaky, and consider adding shredded coconut or chopped pecans for variations.