Amish Pineapple Pie Recipe

Introduction

Amish Pineapple Pie is a delightful, light dessert featuring a creamy pineapple filling set in a flaky crust. With its sweet and tangy flavor, topped with fluffy Cool Whip, this pie is perfect for warm days or any time you want a refreshing treat.

Ingredients

• 1 cup crushed pineapple (undrained)
• 1 cup cold water
• 1/2 cup granulated sugar
• 1/8 teaspoon salt
• 3 tablespoons cornstarch
• 2 large eggs (separated)
• 1 baked pie crust (8″ for full pie, 9″ for thinner pie)
• 8 ounces Cool Whip

Instructions

1. Step 1: In a medium saucepan over medium heat, combine the undrained crushed pineapple, cold water, sugar, salt, cornstarch, and egg yolks. Stir constantly to prevent lumps.
2. Step 2: When the mixture begins to boil, reduce the heat slightly. Continue cooking while stirring until it thickens to the consistency of a very soft pudding.
3. Step 3: In a small bowl, beat the egg whites until frothy and thick. Gently fold the beaten egg whites into the hot pineapple mixture to combine.
4. Step 4: Pour the filling into the baked pie crust. Refrigerate the pie for at least 4 hours to allow it to set.
5. Step 5: Before serving, spread the Cool Whip evenly over the pie. Slice and serve chilled.

Tips & Variations

• For a richer flavor, try using fresh crushed pineapple and adjust the sugar to taste.
• Use a pre-made graham cracker crust for a different texture and extra sweetness.
• Garnish with toasted coconut flakes or maraschino cherries for added decoration and flavor.

Storage

Store the pie covered in the refrigerator for up to 3 days. Keep it chilled to maintain the consistency of the filling and topping. When ready to serve again, slice cold; reheating is not recommended as it may affect texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen pineapple instead of canned?

Yes, but be sure to thaw and drain it well to avoid excess liquid that can make the filling watery.

Do I need to bake the pie crust before adding the filling?

Yes, a baked pie crust provides a firm base and keeps the crust from becoming soggy once the filling is added.

Amish Pineapple Pie Recipe

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★★★★★

4.7 from 75 reviews

• Author: Elara
• Total Time: 4 hours 25 minutes
• Yield: 8 servings 1x

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Description

Amish Pineapple Pie is a refreshing and creamy dessert featuring a sweet pineapple filling cooked to a soft pudding-like consistency, folded with fluffy egg whites, and chilled in a baked pie crust. Topped with cool whipped cream, this pie offers a delightful balance of tangy pineapple and smooth texture, perfect for warm weather or any gathering.

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Ingredients

Scale 1x2x3x

Filling

• 1 cup crushed pineapple (undrained)
• 1 cup cold water
• 1/2 cup granulated sugar
• 1/8 teaspoon salt
• 3 tablespoons cornstarch
• 2 large eggs (separated)

Crust & Topping

• 1 baked pie crust (8″ for full pie, 9″ for thinner pie)
• 8 ounces Cool Whip (or whipped topping)

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Instructions

1. Prepare the Filling: In a medium saucepan over medium heat, combine undrained crushed pineapple, cold water, granulated sugar, salt, cornstarch, and egg yolks. Stir constantly to prevent lumps and ensure even cooking.
2. Cook until Thickened: When the mixture begins to boil, reduce the heat slightly and continue cooking while stirring until it thickens to a soft pudding-like consistency.
3. Beat Egg Whites: In a small bowl, beat the egg whites until they become frothy and thick to create a light, airy texture.
4. Fold in Egg Whites: Remove the pineapple mixture from heat and gently fold in the beaten egg whites while the mixture is still hot to maintain a fluffy texture throughout.
5. Assemble the Pie: Pour the prepared filling into the pre-baked pie crust, smoothing the top evenly.
6. Chill: Refrigerate the pie for at least 4 hours to let it set and develop flavor.
7. Add Topping and Serve: Just before serving, spread the Cool Whip evenly over the chilled pie, then slice and serve cold.

Notes

• Be sure to use a pre-baked pie crust to avoid sogginess since the filling is not baked again.
• Gently folding in the egg whites helps keep the filling light and airy.
• Chilling the pie for a full 4 hours or overnight yields the best texture and flavor.
• You can substitute Cool Whip with freshly whipped cream if preferred.
• Use fresh or canned crushed pineapple but ensure you include the juice for flavor and moisture.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Keywords: Amish Pineapple Pie, pineapple pie, no-bake pie, creamy pineapple dessert, easy pie recipe, fruit pie, refrigerated pie