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The moment you slide your fork through a slice of Fluffy Easter Pineapple Pie, you're greeted with a golden, buttery crust giving way to reveal a sunshine-yellow filling – sweet, tangy pineapple transformed into a luscious, cinnamon-kissed treasure. This remarkable dessert brings a tropical brightness to the Easter table, a welcome contrast to the traditional chocolate and spice-forward offerings of the season. In my kitchen, this pie has become an unexpected holiday tradition that guests look forward to year after year.
Last Easter, I served this alongside more traditional offerings, and it was the first dessert to disappear from the table. My aunt, who typically passes on dessert, took a "small taste" that turned into three slices.
Essential Ingredients and Selection Tips
- Fresh Pineapple: Choose a ripe, sweet-smelling pineapple with green leaves and slight softness for the best natural sweetness.
- Butter: Use high-fat European-style butter for a richer, flakier crust.
- Cornstarch: The best thickener for maintaining the bright pineapple flavor without dulling the taste.
- Cinnamon Stick: Whole cinnamon infuses warmth without overpowering the pineapple’s natural tang.
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Detailed Cooking Instructions
- Create a Perfect Crust Foundation:
- Whisk together 2½ cups flour, ⅓ cup sugar, and a pinch of salt. Cut in 1½ sticks cold butter until the mixture resembles coarse cornmeal. Add 3 lightly beaten eggs and mix until just combined, adding 1-2 tbsp cold milk if needed.
- Perfect the Dough Handling:
- Shape the dough into two disks, wrap in plastic, and chill for at least 30 minutes.
- Prepare the Filling with Care:
- Peel and dice 1 large pineapple (about 5 cups). Cook with 1 cup sugar and a 2½-inch cinnamon stick over low heat until juices release, about 5 minutes.
- Master the Filling Consistency:
- Whisk 5 tbsp cornstarch into 1 cup water, then slowly add to the pineapple. Stir constantly over medium heat until thickened and translucent, about 8-10 minutes. Remove from heat and cool completely.
- Roll Out the Dough with Precision:
- Preheat oven to 350°F (175°C). Roll out one dough disk to ⅛-inch thickness and fit into a 9-inch pie dish.
- Assemble with Attention to Detail:
- Pour the cooled pineapple filling into the crust. Roll out the second dough disk and cut into strips for a lattice top or use whole with venting slits.
- Bake to Golden Perfection:
- Bake for 50-60 minutes until the crust is golden brown and the filling is bubbling. Cover edges with foil if browning too quickly.
- Cool and Serve Properly:
- Let the pie cool for 2-3 hours before slicing to allow the filling to set. Serve warm or at room temperature with whipped cream.
I first created this pie after returning from a trip to Hawaii during Easter, inspired by the island’s vibrant pineapples and seeking a way to bring that tropical brightness to our holiday table.
The balance of sweetness and acidity is crucial in pineapple desserts. If your pineapple is extra sweet, add 1 tbsp fresh lemon juice to enhance brightness.
I'll never forget serving this pie at an Easter gathering when a guest, who had lived in Hawaii, tasted it and simply said, "This tastes like aloha." That’s when I knew this recipe was special.
Fluffy Easter Pineapple Pie bridges tradition and innovation – a classic double-crust pie featuring an unexpected tropical filling. Whether you’re looking to add something unique to your Easter menu or just want a slice of sunshine in dessert form, this pie delivers a beautiful balance of flavors and textures.
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Frequently Asked Questions
- → Can I use canned pineapple instead of fresh?
- Yes, you can substitute with canned pineapple chunks in juice (not syrup). Drain well and reduce the sugar to 3/4 cup since canned pineapple is already sweetened.
- → How do I know when the pineapple filling is thick enough?
- The filling should coat the back of a spoon and when you run your finger through it, the line should remain clear. It will also become more translucent as it thickens.
- → Can I make this pie ahead of time?
- Yes, you can prepare the dough and filling a day ahead and store separately in the refrigerator. Assemble and bake the next day, or bake the whole pie and store at room temperature for up to 2 days.
- → Why is my pie crust shrinking when baked?
- Shrinking usually happens when the dough is overworked or not chilled enough. Make sure to chill the dough properly and handle it gently when rolling out.
- → What can I serve with pineapple pie?
- This pie pairs wonderfully with vanilla ice cream, whipped cream, or a dollop of mascarpone cheese. A sprinkle of toasted coconut on top adds a nice tropical touch.