As promised, Pineapple Cream Pie has officially entered the blog. Pineapple is at the top of my list of my favorite tropical fruit! You really can’t compare the flavor with anything else; my fellow pineapple lovers know this.
The cream filling is dreamy and pineapple juicy-licious; saving all the tidbits for the topping. If you know The Pie Lady she has a texture problem with certain combinations. Cream pie is creamy, not chunky. I could make a list of unacceptable textures but that’s another blog story.
Making Pineapple cream pie felt like I was inviting summer back into the kitchen. It is a wonderful sunshiny feeling with a super tasty finish.
First step is making pineapple curd with pineapple juice and just a little sugar. Pop this in the fridge for couple hours to cool while you make the pineapple topping. Pineapple Cream Pie is very similar to Orange Dreamsicle, another tropical fruity favorite you might love!
Making the pineapple topping is a breeze. I used a combination of crushed pineapple and pineapple tidbits; either will taste (the same) great! Okay, that was dangerously close to something my dad would say when I was whining at dinnertime. Ha, ha, ha.
Oh, and this pineapple topping is super delish, it’s great for ice cream topping too because we need more sugar in our lives!
With everything cooled and the filling started you just fold in whipped cream and spread the yumminess into a graham pie crust. Serve each slice with nice big spoonful of pineapple love sauce, close your eyes and picture yourself in the tropics with every bite.
Save the last slice for yourself to enjoy wherever you might be, whether it be a sunny spot on your deck or the car dome light by night. It’s all yours.
Pineapple Cream Pie & Pineapple Sundae Sauce
Ingredients
Filling:
- 1 cup pineapple juice
- 2 tablespoons cornstarch or Clear Jel
- 1/2 cup granulated sugar
- 1-1/2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 8 ounce cream cheese (1 brick) – room temperature
- 1 prepared graham cracker crust
Pineapple Topping (Sundae Sauce):
- 1 20 ounce can crushed pineapple or pineapple tidbits (or combination)
- 1 tablespoon orange juice
- 3 tablespoons honey
- 1/4 cup sugar
- 1 tablespoon cornstarch or Clear Jel
Whipped Topping (optional):
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla
Instructions
Filling:
- In a saucepan, stir together granulated sugar, cornstarch and pineapple juice. Cook and stir over medium to medium-high heat until thickened and translucent (about 5 to 6 minutes).
- Remove from heat, pour into a glass bowl, placing plastic wrap onto surface and refrigerate until completely cooled (about 2 hours).
- Beat heavy cream and powdered sugar until still peaks form, and set aside.
- In a large mixing bowl beat the cream cheese until creamy, about 2 minutes. Add in the cooled pineapple curd, and beat until thoroughly combined.
- Add in the whipped heavy cream and mix with electric mixer a couple of minutes until thoroughly combined. Spread into prepared graham cracker pie crust, cover with plastic wrap and refrigerate until firm, about 1 to 2 hours.
- Top with whipped cream and sundae sauce and serve.
Pineapple Topping (Sundae Sauce):
- Drain juice from canned pineapple into a sauce pan, reserve fruit.
- Stir in orange juice, honey, sugar, and cornstarch stirring with whisk to get all lumps out from cornstarch.
- Cook and stir with whisk over medium to medium-high heat until juice and sugars are thick and bubbly. Stir in reserved fruit and refrigerate to cool.
- Serve over pineapple cream pie or ice cream or anything else that could use a dose of luscious pineapple topping.
Whipped Cream:
- Beat the whipping cream, sugar, vanilla, beating with electric mixer until stiff peaks form. Pipe or spread onto finished pie.
