Pineapple Pie

By Trish Rapley - 30th August 2024

Servings 8 - 12

Indulge in our delightful Pineapple Pie, it's a sweet and tangy dessert that combines the tropical flavour of juicy pineapples with a buttery, flaky pie crust.

Each slice is a burst of sunshine, perfectly complemented by a generous dollop of whipped cream on top.

This combination creates a luscious treat that’s not only visually appealing but also a satisfying end to any meal.

Perfect for gatherings or a cozy evening at home, pineapple pie topped with whipped cream is sure to please your taste buds.

For Pie Filling:

570g can crushed or diced pineapple

1 cup sour cream

4 cups of "Homemade" vanilla pudding

For the Pie Crust:

1 cup Vegetable Cooking Oil Solid

3 cups all-purpose flour

1 teaspoon salt

1 cup cold water

For the Homemade Vanilla Pudding:

4 cups milk

1 cup white sugar

6 tablespoons cornstarch

½ teaspoon salt

2 teaspoons vanilla extract

2 tablespoons butter

For Topping:

600ml thickened cream

NOTES

This is one of my favourite pies! I'm a massive fan of anything pineapple - including pineapple on my pizzas!

Remember when doing the blind bake for the crust to not over or undercook it!

It's really important to make sure the vanilla pudding is completely cooled before adding the other ingredients. It is good when it has been made the day before!

I use "Copha solid cooking vegetable oil" for my pie crusts!

Method:

For the Crust:

In a large bowl, mix flour and salt. Cut in the chilled butter until the mixture resembles coarse crumbs.
Gradually add ice water, stirring until the mixture forms a ball. Wrap in plastic and refrigerate for at least 1 hour.
Roll out the dough on a floured surface and fit it into a 9-inch pie pan. Crimp the edges as desired.
Pre-bake the crust at 190°C for about 20 minutes, using pie weights or dried beans to prevent bubbling.
Set aside and let cool completely.

For the Homemade Vanilla Pudding:

Heat milk in a medium saucepan over medium heat until bubbles form at the edges.
Mix sugar, cornstarch, and salt in a small bowl.
Add sugar, cornstarch, and salt mixture to hot milk, a little at a time, stirring until thick enough to coat the back of the spoon.
Remove saucepan from heat, and stir in vanilla and butter.
Set aside to cool completely.

For Pie Filling:

In a large bowl mix crushed pineapple, sour cream and cooled "Homemade" vanilla pudding.
Pour into pie crust and spread evenly.
Chill.
Before serving top pie with whipped cream.