An easy, summer-friendly cream pie with a tropical twist. Get ready for your kitchen to smell like heaven! The perfect pie for outdoor gatherings when your sweet tooth is raging but it’s 100 degrees outside. No bake filling -guaranteed to please the crowd (or just you if sharing isn’t your thing).
There’s something distinctly Southern about this pie -it’s a direct response to the brutal summer temperatures, but it doesn’t shy away from being dangerously rich in texture (and calories). How often do you get sweet, creamy, tangy, spicy and cold in one delicious bite? This is a recipe you’ll want to write by hand and put away in a box for your family to enjoy for years to come.
What is Pineapple Cream Pie all about?
Like other cream pies, this one is custard- based. Sugar, egg yolks , and heavy cream come together for a luscious finish made even sweeter with pineapple. The spicy, crumbly crust made from Swedish ginger thins is what takes this party-in-a-pie to the next level!
Remember when we all hung out together? The July heat has me pining for old times of backyard parties with desserts lining the table; a cold, creamy slice of pie with a pillowy meringue topping. We’ll get there again – but in the meantime, escape the heat and keep your distance with a slice of my pineapple cream pie in hand.
Pineapple Cream Pie
Equipment
- food processor
Ingredients
- 2 cups ginger cookies (preferably Anna's Ginger Swedish Thins)
- 8 tbsp unsalted butter divided into 6 tbsp and 2 tbsp
- 3/4 cup sugar
- 3 tbsp all purpose flour
- 1/4 tsp salt
- 1 cup heavy cream (milk can also be used)
- 15-16 ounces pureed pineapple
- 2 egg yolks
Instructions
- Pulse ginger cookies in food processor until they are crumblike in consistency. Combine thoroughly with 6 tbsps butter in a large bowl then compress evenly into a 9 inch pie dish.
- Bake crust at 375 for 5-7 minutes then set aside.
- Add sugar, flour and salt to a medium saucepan and whisk over medium heat. Add heavy cream and cook for 4-5 minutes, whisking constantly until mixture is near bubbling and thickened. Remove from heat.
- Add pineapple, egg yolks, and remaining butter to cream mixture. Return to heat and cook for an additional 5-7 minutes, or until mixture is significantly thickened. Stir constantly. Increase heat if mixture is not thickening.
- Pour into pie crust and chill for at least 3 hours. *Optional: use the leftover egg whites and makes a meringue topping!
