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When you bite into a slice of Fluffy Pineapple Easter Pie, your fork sinks through a buttery, golden crust revealing a sunny yellow filling – sweet, tangy pineapple transformed into a luscious, cinnamon-infused treat. This standout dessert adds tropical flair to your Easter table, offering a refreshing alternative to the typical chocolate and spiced goodies common this season. In my family, everyone now looks forward to this pie each holiday and can't wait to grab their share.
During our most recent Easter celebration, I placed this pie among all the traditional desserts, and it disappeared first. My aunt, who typically avoids desserts completely, sampled a "small taste" that somehow turned into three hefty slices.
Essential Ingredients and Smart Selection Tips
- Fresh Pineapple: Choose one with a sweet aroma, vibrant green leaves, and slight give when pressed for maximum natural sweetness.
- Butter: Opt for premium European-style with higher fat content for an extra rich and flaky pastry.
- Cornstarch: This thickener works magic without masking the bright pineapple flavor like other options might.
- Cinnamon Stick: The whole stick adds subtle warmth without overwhelming the natural tanginess of the pineapple.
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Detailed Preparation Instructions
- Create A Perfect Crust:
- Combine 2½ cups flour, ⅓ cup sugar, and a pinch of salt. Cut in 1½ sticks of cold butter until mixture resembles coarse sand. Stir in 3 gently beaten eggs just until combined, adding 1-2 tbsp cold milk if mixture seems too dry.
- Treat Your Dough Properly:
- Shape the dough into two flat discs, wrap in plastic, and chill in the fridge for at least 30 minutes.
- Prepare The Filling Gently:
- Dice 1 large pineapple (yielding about 5 cups). Simmer with 1 cup sugar and a 2½-inch cinnamon stick over low heat until juices release, roughly 5 minutes.
- Perfect The Filling Consistency:
- Mix 5 tbsp cornstarch with 1 cup water, then gradually add to the pineapple mixture. Continue stirring over medium heat until thickened and translucent, about 8-10 minutes. Remove from heat and cool completely.
- Work The Dough With Care:
- Preheat your oven to 350°F (175°C). Roll one dough disc to ⅛-inch thickness and line a 9-inch pie dish.
- Assemble Everything Carefully:
- Pour the cooled pineapple mixture into the crust. Roll out the second disc and either create lattice strips or cover the pie completely with slits for steam to escape.
- Bake To Golden Perfection:
- Bake for 50-60 minutes until the crust turns golden and filling bubbles. Shield the edges with foil if they brown too quickly.
- Allow Proper Cooling Time:
- Let the pie rest for 2-3 hours before slicing so the filling sets properly. Serve either warm or at room temperature with a dollop of whipped cream.
I dreamed up this pie after returning from a trip to Hawaii during Easter season. I was completely captivated by their incredible pineapples and wanted to bring some of that island magic to our family's holiday gathering.
Balancing sweetness and tartness is super important in pineapple desserts. If your fruit seems overly sweet, mix in 1 tbsp fresh lemon juice to brighten the flavors.
I'll never forget serving this pie at Easter when a guest who'd spent years in Hawaii took one bite and simply said, "This tastes like aloha." That moment told me I'd created something truly memorable.
Fluffy Easter Pineapple Pie blends traditional and modern perfectly – featuring classic double-crust style but surprising you with its tropical filling. Whether you're looking to jazz up your Easter dessert options or just craving a slice of sunshine in pie form, this treat delivers that wonderful balance of flavors and textures.
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Frequently Asked Questions
- → Can I use canned pineapple instead?
- Definitely! Just pick canned pineapple in juice—not syrup. Drain them well and reduce the sugar to 3/4 cup to balance the sweetness.
- → How do I know the custard is done?
- It’s done when it sticks to a spoon and you can swipe your finger through without the line closing. You’ll also notice it gets clearer and thicker.
- → Can I make this ahead?
- For sure! Prepare the crust and filling the day before and refrigerate separately. Assemble and bake later, or bake the pie fully and keep it at room temp for up to two days.
- → Why does my crust shrink after baking?
- It’s usually from overworking the dough or not chilling it enough. Treat the dough gently and keep it cold before baking.
- → What goes best with this dessert?
- Enjoy it with whipped cream, vanilla ice cream, or mascarpone. Toasted coconut on top gives it a great tropical taste.