Pineapple Cream Pie

Sweet tangy pineapple custard sits in a graham cracker pie crust and is topped with lightly sweetened whipped cream.

Heat milk over medium heat. Meanwhile, whisk together egg yolks, sugar, cornstarch, and pineapple juice.

Whisk until well combined. The mixture will become frothy.

Pour about half of the hot milk into the egg mixture, stirring as you pour. Pour the egg mixture back into the pot with the hot milk.

Bring the custard to a gentle simmer, stirring constantly. Reduce the heat to low and cook, still stirring, until thickened, about 8 minutes.

Remove the custard from the heat and stir in salt. Transfer the custard to a bowl and place plastic wrap directly on top to prevent a crust. Refirgerate.

To make the crust, crush graham crackers in a food processor or a ziplock bag.

Mix the crushed graham crackers with melted butter, sugar, and salt. Place into a 9-inch pie plate.

Press the crust out using a flat-bottomed measuring cup to help get an even crust.

If you'd like to bake the crust, bake it at 350 degrees F for 8 minutes. Cool. If you'd like to keep it no-bake, chill the crust in the fridge.

Fill the crust with the custard. Cover and chill for at least another 2 hours but ideally overnight.

Before serving, whisk together heavy whipping cream, powdered sugar, and vanilla extract until medium-stiff peaks form.

Top the pie with the whipped cream by spooning it on or piping it on with a decorative tip and pastry bag.

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Hello! I'm Alicia, the recipe creator and writer behind This Home Kitchen. I hope you enjoy this recipe! For more great recipes, subscribe to my newsletter!