Aunt Tootie's Pineapple Pie

Aunt Tootie's Pineapple Pie

3
Lisawas 83

"Custard pie is brightened with crushed pineapple in this fun and easy pie. When I was little, my best-friends great-aunt Tootie would make this pie for the family each and every summer at her home in Iowa and it became a favorite of my family too!"
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Ingredients

3 h 20 m servings 340 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 340 kcal
  • 17%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 38g
  • 12%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 369 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Stir together 1/3 cup of sugar and cornstarch in a small saucepan. Stir in the crushed pineapple with the juice, then bring to a simmer over medium heat. Cook and stir until the mixture has thickened and turned clear. Remove from the heat and allow to cool.
  3. While the pineapple mixture is cooling, place the milk, vanilla extract, cream cheese, 1/2 cup sugar, and salt into a blender. Pulse until the mixture is combined, then add an egg and pulse until smooth. Add the remaining egg, and pulse again until the mixture is smooth. Pour into the pie shell and smooth the top. Carefully pour the pineapple mixture over the pie until evenly covered, then sprinkle with a pinch of nutmeg.
  4. Bake in the preheated oven for 10 minutes, then reduce the heat to 325 degrees F (165 degrees C), and continue baking until a knife inserted into the center comes out clean, about 40 minutes more. Cool to room temperature, then refrigerate for several hours before serving cold.

Reviews

3

As the best friend mentioned above, who finally joined this site (thanks Lis!), I have one correction to share that may improve the recipe, especially for the person who already tried it. The p...

I'm on the fence about this one. The flavor and the texture is good. It is not as sweet as I thought it would be. The initial layer taste more like a custard. I thought it would taste more l...

This pie is VERY good! I didn't use a blender, just a beater to make the custard mixture fluffy, and followed the advice to put the pineapple filling on the bottom. Yum!