Ingredients
Scale
- 1 (20 ounce) can crushed pineapple, undrained
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 baked 9-inch pie crust
- 1/4 cup shredded coconut, for topping (optional)
Instructions
- Step 1: In a medium saucepan, combine the undrained crushed pineapple, sugar, cornstarch, and salt.
- Step 2: Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, stirring constantly.
- Step 3: Remove from heat and let cool slightly.
- Step 4: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold in the vanilla extract.
- Step 5: Pour the pineapple mixture into the baked pie crust. Spread the whipped cream evenly over the pineapple filling.
- Step 6: Sprinkle with shredded coconut, if desired. Refrigerate for at least 2 hours before serving.
Notes
- Store leftover pie in the refrigerator, covered, for up to 3 days to maintain its creamy texture.
- For a warm slice, gently reheat individual portions in the microwave for 15-20 seconds.
- Serve each slice with a dollop of extra whipped cream and a fresh pineapple wedge for a tropical touch.
- Don't skip the cooling step for the pineapple filling, as it will prevent the whipped cream topping from melting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American