Fluffy Easter Pineapple Pie
Brighten your Easter table with this Fluffy Easter Pineapple Pie, a tropical twist on the classic double-crust pie. With its buttery, flaky crust and vibrant pineapple filling, this dessert delivers a refreshing balance of sweet and tangy flavors kissed with cinnamon warmth. Whether served alongside traditional chocolate treats or as a stand-alone centerpiece, this pie is a delightful way to celebrate the season.
Why You’ll Love This Recipe
- Refreshing Alternative: The tropical pineapple filling offers a welcome change from heavier Easter desserts.
- Perfect Texture: A buttery, flaky crust paired with luscious filling creates an irresistible contrast.
- Crowd-Pleaser: A unique dessert that will have everyone coming back for seconds.
Last Easter, I served this pie alongside traditional offerings, and it was the first dessert to disappear. Even my aunt, who rarely indulges in sweets, couldn’t resist going back for thirds!
Ingredients
For the Crust
- 2 ½ cups all-purpose flour (300 grams)
- ⅓ cup granulated sugar (68 grams)
- Pinch of salt
- 1 ½ sticks cold butter, cubed (170 grams)
- 3 large eggs
- 1-2 tablespoons cold milk, as needed
- 1 beaten egg yolk, for glazing
For the Pineapple Filling
- 5 cups diced fresh pineapple, about 1 large pineapple (800 grams)
- 5 tablespoons cornstarch (50 grams)
- 1 cup water (250 ml)
- 1 cinnamon stick, about 2½ inches
- 1 cup granulated sugar (200 grams)
How to Make Fluffy Easter Pineapple Pie
Step 1: Prepare the Crust
Mix the Dough:
In a large bowl, whisk together flour, sugar, and salt. Add cold butter and use a fork or pastry cutter to blend until the mixture resembles coarse crumbs. Add eggs one at a time, mixing after each addition. If the dough feels dry, add cold milk 1 tablespoon at a time until it comes together.
Chill the Dough:
Divide the dough into two equal disks, wrap in plastic, and refrigerate for at least 30 minutes.
Step 2: Make the Filling
Cook the Pineapple:
In a large pot over low heat, combine diced pineapple, sugar, and cinnamon stick. Cook for about 5 minutes until the pineapple starts releasing its juices.
Thicken the Filling:
In a small bowl, whisk cornstarch into water until dissolved. Slowly pour the mixture into the pot, stirring constantly. Cook over medium heat for 8-10 minutes until the filling thickens and turns translucent. Remove from heat, discard the cinnamon stick, and allow the filling to cool completely.
Step 3: Assemble the Pie
Roll Out the Dough:
Preheat oven to 350°F (175°C). On a floured surface, roll out one dough disk into a 12-inch circle about ⅛-inch thick. Fit the dough into a 9-inch pie dish, trimming any excess.
Add the Filling:
Pour the cooled pineapple filling into the crust-lined pie dish.
Top the Pie:
Roll out the second dough disk and place it over the filling. For a decorative finish, cut into strips for a lattice top or leave whole with venting slits. Trim and crimp the edges to seal. Brush the top crust with beaten egg yolk for a golden finish.
Step 4: Bake and Serve
Bake:
Place the pie in the oven and bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbling. Cover the edges with foil if they brown too quickly.
Cool:
Let the pie cool for 2-3 hours before slicing to allow the filling to set.
Serve:
Enjoy warm or at room temperature with whipped cream, vanilla ice cream, or a sprinkle of toasted coconut for a tropical touch.
Pro Tips for Success
- Chill the Dough: Proper chilling ensures a flaky crust and prevents shrinking during baking.
- Cool the Filling: Always cool the filling completely before adding it to the crust to avoid a soggy bottom.
- Taste the Pineapple: Adjust the sugar based on the natural sweetness of your pineapple. Add a splash of lemon juice if the fruit is overly sweet.
Creative Variations
- Coconut Twist: Add shredded coconut to the filling for extra tropical flair.
- Citrus Boost: Mix in orange or lime zest for a bright, zesty flavor.
- Spiced Depth: Add a star anise pod or a split vanilla bean while cooking the filling for enhanced warmth.
Serving Suggestions
- Pair with vanilla ice cream or mascarpone cheese for a creamy complement.
- Sprinkle with toasted coconut for a decorative and flavorful finish.
- Serve alongside a cup of iced tea or coffee for a refreshing pairing.
Storage and Make-Ahead Tips
Make Ahead:
Prepare the dough and filling a day in advance. Store the dough disks in the refrigerator and the filling in an airtight container. Assemble and bake the pie the next day.
Storage:
Store the baked pie at room temperature for up to 2 days, or refrigerate for up to 5 days.
Reheating:
Warm slices in a 300°F oven for 10 minutes to restore crispness.
Frequently Asked Questions
Can I use canned pineapple?
Yes! Substitute canned pineapple chunks in juice, not syrup. Drain well and reduce the sugar to ¾ cup since canned pineapple is sweeter.
How do I know the 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.
Why is my crust shrinking?
Shrinking occurs when the dough is overworked or not chilled enough. Handle the dough gently and chill thoroughly before baking.
What pairs well with pineapple pie?
Vanilla ice cream, whipped cream, or mascarpone cheese are perfect complements. A sprinkle of toasted coconut adds a delightful tropical touch.
A Tropical Easter Tradition
This Fluffy Easter Pineapple Pie is the perfect balance of tradition and innovation. Its buttery crust and vibrant filling bring sunshine to your holiday table, creating a dessert that feels both special and celebratory. Whether you’re looking for a unique addition to your Easter menu or simply craving a slice of tropical goodness, this pie is sure to delight every guest.
