Ingredients with Measurements:
- 1 sugarloaf pineapple, peeled and cored
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1/2 cup water
- 3 egg yolks
- 1/4 cup unsalted butter, cubed
- 1 pre-made pie crust
Special equipment needed:
- Pie dish
- Blender or food processor
- Mixing bowls
- Whisk
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut the sugarloaf pineapple into chunks and place them in a blender or food processor. Blend until smooth.
3. In a saucepan, mix together the sugar, cornstarch, and salt. Gradually stir in the water and pineapple puree.
4. Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil.
5. In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot pineapple mixture to the egg yolks, whisking constantly.
6. Pour the egg yolk mixture back into the saucepan with the remaining pineapple mixture. Cook for an additional 2-3 minutes, stirring constantly.
7. Remove the saucepan from the heat and stir in the cubed butter until it is melted and fully incorporated.
8. Pour the mixture into the pre-made pie crust.
9. Bake the pie for 30-35 minutes, or until the crust is golden brown and the filling is set.
10. Let the pie cool to room temperature before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 280
Fat: 12g
Carbohydrates: 41g
Protein: 3g
Sodium: 130mg
Sugar: 28g
Substitutions for ingredients:
- Fresh pineapple can be substituted for the sugarloaf pineapple.
- Margarine or coconut oil can be substituted for the unsalted butter.
- A homemade pie crust can be substituted for the pre-made crust.
Variations:
- Add 1/2 cup of shredded coconut to the filling for a tropical twist.
- Top the pie with whipped cream or toasted coconut flakes before serving.
Tips and tricks:
- To make the pie easier to slice, chill it in the refrigerator for at least 1 hour before serving.
- If the filling is too thick, add a small amount of water to thin it out.
- To prevent the crust from burning, cover the edges with aluminum foil during the last 10-15 minutes of baking.
Storage instructions:
Store the pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pie, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pie on a decorative platter or cake stand.
Garnishes:
Top the pie with whipped cream, toasted coconut flakes, or fresh pineapple chunks.
Pairings:
Serve the pie with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or vanilla ice cream.
Troubleshooting advice:
- If the filling is too runny, cook it for an additional 1-2 minutes until it thickens.
- If the crust is too dry, brush it with a small amount of melted butter before baking.
Food safety advice:
- Always wash your hands and utensils before handling food.
- Store the pie in the refrigerator to prevent bacterial growth.
Food history:
Sugarloaf pineapples were originally grown in Brazil and were named for their cone-shaped appearance.
Flavor profiles:
Sweet, tangy, and tropical.
Serving suggestions:
Serve the pie as a dessert after a meal.
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Taste: Sweet, Creamy, Buttery, Nutty, Caramelized