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Overhead shot of pineapple cream pie with a slice cut out.

Pineapple Cream Pie

Alicia
Sweet tangy pineapple custard sits in a graham cracker pie crust and is topped with lightly sweetened whipped cream.
5 from 4 votes
Prep Time 10 minutes
Cook Time 20 minutes
Chilling Time 6 hours
Course Dessert, Pie
Servings 8 slices

Equipment

  • Wilton 2D Piping Tip (optional)

Ingredients
  

Pineapple Custard

  • 1 1/2 cups whole milk
  • 1/3 cup granulated sugar
  • 4 large egg yolks
  • 1/3 cup cornstarch
  • 1 1/2 cups pineapple juice
  • 1/8 teaspoon sea salt

Graham Cracker Crust

  • 1 1/2 cups graham cracker crumbs plus more for topping, about 12 whole graham crackers
  • 6 tablespoons unsalted butter melted
  • 1/4 cup granulated sugar
  • 1/8 teaspoon sea salt

Whipped Topping

  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions
 

Pineapple Custard

  • Scald the milk over medium heat. The milk should be hot with gentle bubbles around the edges but should not boil.
  • In a bowl, whisk together the sugar, egg yolks, cornstarch, and pineapple juice until well combined. It will become frothy.
  • Once the milk is hot, ladle about half of the milk into the egg mixture whisking all the while. Once that is mixed together, pour the egg mixture back into the pot with the milk and bring to a gentle simmer, whisking constantly.
  • Once the custard begins to simmer, drop the heat to low and continue cooking and whisking for about 8 minutes or until the custard is thick. Remove from the heat and stir in the salt.
  • Pour the custard into a bowl and place plastic wrap over the custard so that it is touching. This will prevent a crust from forming. Chill for 4 hours.

Graham Cracker Crust

  • If baking the crust, preheat the oven to 350 degrees F.
  • Crush the graham crackers in a food processor or in a ziplock bag with a rolling pin until fine crumbs form. Set aside 2 tablespoons of crumbs.
  • Mix the rest of the graham cracker crumbs with the melted butter, sugar, and salt.
  • Press the crumb mixture into a 9-inch pie plate. Use a flat-bottomed measuring cup to help press down the crust into an even layer on the bottom and sides.
  • If baking, bake for 8 minutes. Allow the crust to cool at room temperature for at least 1 hour.
  • If not baking, place the crust in the fridge to chill for at least 1 hour.
  • Once the custard has chilled for 4 hours and the crust is cool, pour the custard into the crust and cover with plastic wrap. Chill for at least another 2 hours but ideally overnight.

Whipped Topping

  • In a chilled bowl, add the heavy whipping cream, powdered sugar, and vanilla extract. Whisk on medium-high speed until medium-stiff peaks form.
  • Top the pie with the whipped topping just before serving. (see notes)

Notes

For a decorative touch, I used the Wilton 2D piping tip with a pastry bag.

Nutrition

Serving: 1sliceCalories: 415kcalCarbohydrates: 44gProtein: 5gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 159mgSodium: 209mgPotassium: 196mgFiber: 1gSugar: 29gVitamin A: 906IUVitamin C: 5mgCalcium: 109mgIron: 1mg
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