Klassisk sydlig ananas-custard-tærte med flaget smørskorpe

Classic Southern Pineapple Custard Pie with Flaky Butter Crust

Servings

8

Prep Time

15 minutes

Cook Time

50 minutes

Calories

315

Cuisine

American

Category

Dessert

Pineapple pie is a throwback to cozy kitchens and handwritten recipe cards, often found in vintage Southern cookbooks. It’s a unique combination of tropical brightness and warm spice, baked into a tender crust and finished with a custard-like filling. 


While apple and cherry pies get all the glory, this overlooked gem delivers a sunny surprise with every bite.


Made with crushed pineapple, sugar, warm cinnamon, and just a hint of nutmeg, the filling is rich without being heavy. The cornstarch and eggs work together to set the pie into a firm, sliceable texture — ideal for make-ahead gatherings or simple weeknight desserts. 


You can enjoy it warm or cold, solo or topped with whipped cream, and it always disappears fast. If you love fruit pies and crave a twist, pineapple pie belongs on your dessert table.

Classic Southern Pineapple Custard Pie with Flaky Butter Crust

Ingredients

  • 1 unbaked 9-inch pie crust (homemade or store-bought)

  • 1 can (20 oz) crushed pineapple in juice, drained

  • 3/4 cup granulated sugar

  • 1/4 cup brown sugar

  • 1/4 cup cornstarch

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 2 large eggs, lightly beaten

  • 3 tablespoons unsalted butter, melted

  • 1 teaspoon vanilla extract

  • 1 tablespoon lemon juice

Directions

  1. Preheat oven to 375°F (190°C). Place the unbaked pie crust into a 9-inch pie dish and crimp the edges.

  2. In a large mixing bowl, combine drained pineapple, both sugars, cornstarch, salt, cinnamon, nutmeg, eggs, melted butter, vanilla, and lemon juice. Mix well until smooth and well blended.

  3. Pour the filling into the prepared pie crust and spread evenly.

  4. Bake for 45–50 minutes, or until the filling is set and the top is golden brown.

  5. Let the pie cool completely at room temperature to allow it to set.

  6. Serve chilled or at room temperature, with whipped cream if desired.

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10 tips til, når du tilbereder denne ret

  1. Brug knust ananas pakket i juice, ikke sirup.

  2. Dræn ananasen grundigt for at undgå vådt fyld.

  3. Bland ikke fyldet for meget - rør bare indtil det er glat.

  4. Brug et glastærtefad til en jævn bruning.

  5. Forbag ​​skorpen lidt, hvis du foretrækker en fastere bund.

  6. Lad tærten køle helt af, inden den skæres i skiver.

  7. Afkøl natten over for den bedste tekstur.

  8. Tilføj en knivspids kardemomme for ekstra dybde.

  9. Server med flødeskum eller vaniljeis.

  10. Opbevar rester tildækket i køleskabet i op til 3 dage.

 

Server den med forslag

  • Frisk flødeskum eller kokospisket topping

  • Vaniljeis

  • Skivede jordbær eller mango

  • Varm kaffe eller iste

  • Ristede kokosflager på toppen

 

Ofte stillede spørgsmål

Q: Kan jeg bruge frisk ananas i stedet for dåse?
A: Ja, men sørg for at knuse og dræne det godt, så det passer til tekstur og fugtniveau.

Q: Kan jeg lave denne tærte i forvejen?
A: Absolut. Den laves bedst dagen i forvejen og opbevares i køleskabet indtil servering.

Spørgsmål: Skal ananas tærte serveres varm eller kold?
A: Enten virker - varm for komfort, kold for en fastere skive.

Q: Kan jeg gøre det mælkefrit?
A: Ja, erstatte plantebaseret smør og en mælkefri skorpe mulighed.

Q: Hvordan ved jeg, at tærten er sat?
A: Centret skal være fast med en let bevægelse og en ren tandstikkertest.

Chef's Recommendation

"A sharp knife is your best friend in the kitchen. For recipes like this, I always reach for my Chikashi chef knife - it gives me the control and precision I need for perfect results every time."
Chef's Note: A sharp knife not only makes prep work faster but also safer - dull knives require more pressure and are more likely to slip.

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