Easter Pineapple Custard

When you cut into a slice of Airy Pineapple Easter Pie, your fork meets a golden, buttery shell that opens up to show off a bright yellow inside – tangy, sweet pineapple turned into a rich, cinnamon-touched delight. This standout sweet brings island vibes to your Easter spread, making a fun change from the usual chocolate and spicy treats we see this time of year. At my house, folks now count on this pie showing up every holiday and can't wait to grab a piece.

At our last Easter dinner, I put this pie next to all the usual desserts, and it vanished first. My aunt, who normally skips sweets altogether, tried a "tiny bit" that somehow turned into three big pieces.

Key Ingredients and Smart Picking Tips

• Fresh Pineapple: Pick one that smells sweet, has bright green leaves, and gives just a little when squeezed for the most natural sweetness.
• Butter: Go for the fancy European kind with higher fat for a crust that's extra flaky and rich.
• Cornstarch: It thickens everything up without hiding the zingy pineapple taste like other thickeners might.
• Cinnamon Stick: Using the whole stick adds just enough warmth without taking over the pineapple's natural tang.

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Step-by-Step Cooking Guide

Start With An Amazing Crust:

Mix 2½ cups flour, ⅓ cup sugar, and a tiny bit of salt. Work in 1½ sticks of cold butter until it looks like cornmeal. Add 3 lightly beaten eggs and stir just until it comes together, adding 1-2 tbsp cold milk if it seems dry.

Handle Your Dough Right:

Form the dough into two flat circles, wrap them in plastic, and put them in the fridge for at least 30 minutes.

Make The Filling Carefully:

Cut up 1 large pineapple (you'll get about 5 cups). Cook it with 1 cup sugar and a 2½-inch cinnamon stick on low heat until juice comes out, around 5 minutes.

Get The Filling Just Right:

Mix 5 tbsp cornstarch with 1 cup water, then slowly pour it into the pineapple. Keep stirring over medium heat until it gets thick and see-through, about 8-10 minutes. Take it off the heat and let it cool completely.

Roll Out The Dough Carefully:

Heat your oven to 350°F (175°C). Roll one dough circle until it's ⅛-inch thick and put it in a 9-inch pie dish.

Put It All Together Nicely:

Pour your cooled pineapple mix into the crust. Roll out the second piece of dough and either cut it into strips to weave across the top or lay it whole over the pie with some cuts for steam.

Bake It Till It's Perfect:

Bake for 50-60 minutes until the crust turns golden brown and the filling bubbles. Cover the edges with foil if they're getting too dark.

Cool It Down The Right Way:

Let the pie sit for 2-3 hours before cutting so the filling can firm up. Serve it warm or room temperature with some whipped cream on top.

I came up with this pie after coming back from Hawaii during Easter time. I was so taken with their amazing pineapples that I wanted to bring a bit of that sunny island feel to our family's holiday table.

Getting the sweet and sour balance just right matters a ton in pineapple desserts. If your pineapple tastes too sweet, add 1 tbsp fresh lemon juice to make the flavor pop more.

I'll always remember when I served this pie at Easter and someone who'd lived in Hawaii took a bite and just said, "This tastes like aloha." That's when I knew I'd hit on something really special.

Airy Easter Pineapple Pie mixes old and new in the best way – it's got that classic two-crust style but surprises you with tropical filling instead. Whether you want to shake up your Easter dessert table or just need a slice of sunshine in pie form, this recipe gives you that perfect mix of flavors and textures.

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Frequently Asked Questions

→ Can I swap fresh pineapple for canned?

Sure, you can replace it with canned pineapple chunks in juice (not syrup). Drain them well and cut back the sugar to 3/4 cup since the canned version is already sweet.

→ How do I know the filling is ready?

It’s ready when it coats a spoon, and you can drag your finger through without the line closing up. You’ll also notice it turns clearer as it thickens.

→ Can I prepare this ahead of time?

Absolutely! Make the crust and filling the day before and keep them in the fridge separately. Put it all together and bake the next day, or bake the entire thing and store it at room temp for a couple of days.

→ Why does my crust shrink when baking?

That likely happens if the dough has been overhandled or not chilled properly. Be gentle while rolling it out and make sure to keep it cold before baking.

→ What pairs well with this custard?

It’s delightful with vanilla ice cream, whipped cream, or mascarpone on the side. A dash of toasted coconut on top will add a tropical vibe.