Best 4 Pineapple Custard Pie Recipes

Indulge yourself in the delightful symphony of flavors in "pineapple custard pie". This timeless classic is a true testament to the harmony between sweet and tart. With a flaky crust, velvety smooth custard filling, and a burst of pineapple freshness, this dessert legend is a masterpiece of simplicity. Let's embark on a culinary journey to explore the secrets behind creating the ultimate pineapple custard pie.

Here are our top 4 tried and tested recipes!

PINEAPPLE CUSTARD MERINGUE PIE

Pineapple Custard Meringue Pie image

This is one of my best tasting pies yet! I love how the pineapple is so creamy -like custard and the meringue just sets it off. But the crust also makes it special. So all you pineapple lovers give this one a try and tell me what you think!

Provided by Pat Duran

Categories Fruit Desserts

Time 30m

Number Of Ingredients 16

Ingredients

PIE CRUST:
1 c graham cracker crumbs
3/4 c finely chopped pecans
1/4 c granulated sugar
1/4 c butter, melted
PINEAPPLE CUSTARD FILLING:
20 oz can crushed pineapple,undrained
8 oz pkg, cream cheese, softened
14 oz can sweetened condensed milk(eagle brand)
3 large egg yolks
1 tsp vanilla extract
3 Tbsp cornstarch
MERINGUE:
3 large egg whites
6 Tbsp granulated sugar
1/4 tsp cream of tartar

Steps:

1. Pie Crust: Combine graham cracker crumbs, pecans and butter; press onto the bottom and up sides of a 9-inch pie pan. Set aside. Preheat oven to 300^.
2. Pineapple Custard: In a large mixing bowl, beat cream cheese until fluffy and add pineapple, juice and all;mix until smooth. Gradually add sweetened condensed milk ,egg yolks, vanilla and corn starch; mix well. Gently pour into crust. Bake about 45 minutes at 300^ or until center of pie is almost set.(some ovens take up to 50 minutes) Remove from oven. Turn oven temperature to 400^.Spread meringue over top and bake in oven 4-5 minutes until lightly brown on peaks. Cool completely so that the filling has time to thicken properly.
3. Meringue: Beat egg whites until soft peaks form. add the cream of tartar, beat again to mix in. Slowly add the sugar by Tablespoons until all has been incorporated and stiff peak form. Spread meringue over filling evenly , making sure to cover the edges of the crust and no gaps between filling and edge of pie crust. Bake for 4- 5 minutes in 400^.

RHUBARB PINEAPPLE CUSTARD PIE

Rhubarb Pineapple Custard Pie image

Rhubarb and Pineapple? YES! The sweetness of the pineapple really offsets the rhubarb in this delicious pie set in a creamy filling. Fresh pineapple works best, but canned will do the trick if it's all you have on hand. Hope you enjoy!

Provided by Leslie

Categories Pie

Time 1h5m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 10

Ingredients

2 1/2 cups rhubarb, cut in 1-inch pieces
1 cup chopped fresh pineapple
1 cup white sugar
2 tablespoons butter
1 egg
2 tablespoons flour
1 uncooked pie shell
2 tablespoons packed brown sugar
3 tablespoons flour
2 tablespoons butter

Steps:

Place rhubarb in a bowl and cover with boiling water for about 5 minutes.
Meanwhile, with a mixer, mix sugar, egg, butter and flour until smooth.
Strain rhubarb well.
With wooden spoon, add pineapple and rhubarb to batter and mix.
Pour into uncooked pie shell.
Mix topping ingredients with a fork and sprinkle over uncooked pie.
Bake at 375° for 50-60 minutes or until set.
Top with whipped cream if desired.

GF-SUGAR-FREE PINEAPPLE CUSTARD PIE

GF-SUGAR-FREE PINEAPPLE CUSTARD PIE image

Categories Dairy Egg Dessert Bake Christmas Kid-Friendly Low/No Sugar Wheat/Gluten-Free

Yield 1 large deep dish 6-8

Number Of Ingredients 8

Ingredients

1 cup Splenda
¼ cup GF flour
3 eggs
1 ½ cups buttermilk
2 tsp vanilla extract
1 tsp lemon extract
2/3 stick melted butter
1 small can crushed pineapple (in juice not syrup)

Steps:

Spray a deep dish glass pie pan with a cooking spray. Pre-heat oven to 425. Beat eggs, buttermilk, melted butter, and extracts together. Add GF (gluten free) flour and Splenda and beat until well mixed. Stir in pineapple and pour into pie pan. Bake 10 minutes and reduce the heat to 350 and continue to bake for 35 minutes or until top is lightly browned and a knife inserted into the center comes out clean. Cool before cutting. Susi Mitchell

PINEAPPLE CUSTARD PIE

Pineapple Custard Pie image

This is a recipe from my childhood that my Aunt Frances used to make. It is delicious, cool and fresh tasting.

Provided by Sue Rodgers

Categories Pies

Number Of Ingredients 8

Ingredients

16 oz crushed pineapple
1/4 c lemon juice
1/2 c sugar
2 Tbsp flour
3 eggs, beaten
1 graham cracker or baked pie crust
8 oz cream cheese, room temperature
1 Tbsp milk or cream

Steps:

1. Mix first 5 ingredients together in a double boiler, cook over low-medium heat until thickened. Pour into pie crust. Place in refrigerator to cool. Top with cream cheese whipped with milk to soften. Refrigerate an hour before serving.

Tips:

Use fresh pineapple. Fresh pineapple has a brighter flavor and more nutrients than canned pineapple.
Don't overcook the custard. Overcooked custard will be curdled and grainy.
Let the pie cool completely before serving. This will allow the custard to set properly.
Serve the pie with whipped cream or ice cream. This will add a delicious finishing touch.

Conclusion:

Pineapple custard pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy custard filling and sweet pineapple topping, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give pineapple custard pie a try. You won't be disappointed!