Imagine the sweet, tropical taste of pineapple nestled in a warm, flaky pie crust. That’s exactly what you get with this Pineapple Pie – a dessert that’s both comforting and adventurous. Originating from the southern United States, this pie is a delightful spin on the traditional fruit pies that we all know and love. The pineapple’s distinct flavor gives a refreshing twist, making it a popular choice for summer gatherings or whenever you’re in the mood for something different. I absolutely adore this Pineapple Pie because it’s simple yet incredibly satisfying. It’s one of those desserts that make me feel like I’m on a tropical island, enjoying the warm sun and cool sea breeze. Plus, it’s a great way to make use of canned pineapples that have been sitting in your pantry for a while. My tip for making this pie is to ensure your crust is well-chilled before baking – it helps to keep it flaky and delicious. So why not take your tastebuds on a tropical vacation with this Pineapple Pie? It’s a dessert that’s sure to impress, and I can’t wait for you to try it!
Ingredients
- 1 c. sugar
- 1 Tbsp. plain flour
- 3 eggs, separated
- 1 (8 oz.) can crushed pineapple
- 1 tsp. vanilla
- margarine (size of walnut)
- unbaked pie crust
- 3 Tbsp. sugar
Baking Instructions
- Sift sugar and flour together.
- Mix all ingredients together; pour into raw crust.
- Bake 40 minutes or until thickened in 300° oven.
- Beat egg whites.
- Add 3 tablespoons sugar and beat until stiff.
- Spread over pie and brown.
Calorie: 300
Total cooking time: 1 hour
Difficulty level: Easy
The Great Pineapple Pie Escapade
Well, what a day it has turned out to be! There I was, lounging in my pajamas, when I suddenly found myself struck by an insatiable craving for a pineapple pie. You know what they say, when life hands you a can of crushed pineapples, make a pie!
The Gathering of Essentials
So, I rummaged through my pantry, and let me tell you, it was like a treasure hunt. Behind a bag of forgotten, slightly stale potato chips and a jar of pickles, I found my golden ingredient – a dusty can of crushed pineapple. Victory!
Next, I needed sugar, flour, eggs, vanilla, margarine, and unbaked pie crust. No self-respecting food blogger would be caught without sugar or flour, so those were easy to find. The eggs were a different story. After a brief standoff with my fridge, I emerged victorious with three lovely eggs. The unbaked pie crust was hiding from me, but I found it cowering behind the frozen peas. I also managed to locate the margarine, which was lazily lounging next to the butter. The vanilla was a little trickier, but aha! Found it behind the cinnamon.
The Great Mixing Fiasco
Now came the fun part. First, I sifted sugar and flour together. Easy, right? Not when you’re as clumsy as me. Picture this – a cloud of sugary flour floating through my kitchen. It was like a winter wonderland, just a lot stickier.
Then, I mixed all the ingredients together. When the recipe said “mix,” I don’t think it meant “create a small flour hurricane in your kitchen.” But hey, I never claimed to be a professional.
The Baking Drama
Next, it was time to pour my concoction into the raw crust and bake it. Simple enough, right? Wrong. Ever tried to get a sticky, gooey mixture into a pie crust without making a mess? It’s like trying to put a cat in a bathtub. But after 40 minutes in a 300° oven, my pie was starting to look like an actual pie!
The Meringue Mountain
The real challenge, however, was yet to come. I had to beat the egg whites, add 3 tablespoons of sugar, and beat until stiff. Now, I don’t know about you, but I’ve always found beating egg whites to be a bit like wrestling an octopus. Slippery, messy, and with a high chance of failure. But with a bit of determination (and a lot of wiping up), I finally had my meringue.
The Browning Finale
The last step was to spread the meringue over the pie and brown it. Let’s just say that my meringue spreading skills leave a lot to be desired. It was more a ‘smear’ than a ‘spread’. But hey, it’s not a beauty contest, it’s a pie!
And there you have it, folks, my own personal pineapple pie saga. It was a sugary whirlwind of flour, eggs, pineapple, vanilla, margarine, and unbaked pie crust. And you know what? I wouldn’t have it any other way. Because at the end of the day, what matters is that I have a delicious pineapple pie to devour. Bon appétit!
