Last Updated on January 10, 2024 by My Back Kitchen
Pineapple Cake Pie
Ingredients
- 1 pre-baked pie shell
- 1 cup Sugar – divided
- 3 Tbsp. all purpose flour
- pinch of salt
- 3 eggs room temperature and separated
- 1 tsp. lemon rind
- 3 Tbsp. lemon juice
- 1 cup whole milk scalded
- ½ cup crushed pineapple drained
Instructions
- In a saucepan whisk together ¾ cup sugar, flour, salt, egg yolks, lemon rind and lemon juice.
- Slowly add in scalded milk. Simmer over medium low heat, just a few minutes, until just slightly thickened.
- Set aside to cool to room temperature. Once cooled stir in crushed pineapple.
- Beat egg whites on medium high speed until soft peaks just begin to form. Slowly add ¼ cup sugar (1 tablespoon at a time) until still peaks form.
- Gently fold egg whites into pineapple custard. Pour into prepared pie shell and bake at 350 for 30 minutes until golden brown and set.
- Let cool at room temperature.
Nutrition
Calories: 354kcalCarbohydrates: 58gProtein: 7gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 87mgSodium: 163mgPotassium: 161mgFiber: 1gSugar: 38gVitamin A: 196IUVitamin C: 6mgCalcium: 74mgIron: 2mg
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