Easter Pineapple Custard (Print Version)
# Ingredients:
→ Crust ingredients
01 -
3 large eggs
02 -
1/3 cup white sugar (68 grams)
03 -
2 1/2 cups plain flour (300 grams)
04 -
1 1/2 sticks chilled butter (170 grams), cut into cubes
05 -
A pinch of salt
06 -
1-2 tablespoons cold milk (only if the dough feels dry)
07 -
1 yolk, beaten (to brush the top crust)
→ Filling ingredients
08 -
1 cinnamon stick (roughly 2 1/2 inches long)
09 -
5 cups fresh pineapple, diced (about 800 grams, 1 large pineapple)
10 -
1 cup granulated sugar (200 grams)
11 -
1 cup water (250 ml)
12 -
5 tablespoons cornflour (50 grams)
# Instructions:
01 -
Toss together the salt, sugar, and flour in a big bowl. Add the cubed butter and work it in with a fork until the mixture feels crumbly. Crack in the eggs, one at a time, mixing after each addition until everything sticks together.
02 -
Gather the dough onto a floured countertop and knead it a little. If it seems too dry, splash in small amounts of milk until it's soft. Split it into two equal parts, flatten each into a circle, wrap them up in plastic, and chill for 30 minutes or longer.
03 -
While the dough rests, make the filling. Mix diced pineapple, sugar, and cinnamon in a large pot on low heat. Stir in a mix of cornflour and water. Keep stirring for about 10 minutes until you see it thicken and look glossy. Cook for 5 more minutes, then remove the cinnamon stick and cool it completely.
04 -
Pull the dough disks from the fridge once they're firm. On a floured board, roll each one into a circle about 12 inches wide and thin (around 1/8 inch thick). Use one to line your pie pan. Keep the other aside for the lid.
05 -
Fill the crust-lined pan with the cooled pineapple mix. Lay the second dough circle over the top. Cut a little vent in the center so the steam gets out. Trim the edges, press the top and bottom dough together, and pinch the border to make it look nice. Paint the top with egg yolk for a glossy touch.
06 -
Warm up your oven to 350°F (175°C). Pop the pie in and bake for 50–60 minutes until the crust turns golden and the filling bubbles. Let it cool a bit before serving.
# Notes:
01 -
This tasty Easter dessert pairs a crisp buttery crust with tropical pineapple filling—perfect for springtime meals.
02 -
Go for fresh pineapple to really make the flavors pop, but canned works if you're short on time.
03 -
Make-ahead friendly! Leave it at room temperature overnight, ideal for planning casual or holiday gatherings.