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Easter Pineapple Custard

Featured in Sweet bites of pure joy.

Fresh pineapple adds a bright, sweet touch to this creamy custard, nestled in a golden crust. The velvety filling comes from cooking pineapple with sugar, cornstarch, and gentle spices. What makes it stand out is the use of real fruit for a natural, tropical flavor. With its flaky base and light texture, it’s the perfect dessert for spring holidays and celebrations.
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alicia in the kitchen
Updated on Tue, 08 Apr 2025 13:52:16 GMT
A slice of golden pineapple custard pie served on a plate. Pin it
A slice of golden pineapple custard pie served on a plate. | tasteofsavor.com

When you dig into a piece of Fluffy Pineapple Easter Pie, your utensil sinks through a golden, buttery crust revealing a sunshine-yellow filling – tangy, sweet pineapple transformed into a thick, cinnamon-infused treat. This standout dessert brings tropical vibes to your Easter table, offering a welcome alternative to the typical chocolate and spicy goodies common during this season. In my family, everyone now anticipates this pie at every celebration and can't wait to snag a slice.

During our most recent Easter celebration, I placed this pie among all the traditional desserts, and it disappeared first. My aunt, who usually passes on desserts completely, sampled a "little taste" that somehow grew into three hefty servings.

Essential Ingredients and Clever Selection Advice

  • Fresh Pineapple: Choose one with a sweet aroma, vibrant green fronds, and slight give when pressed for maximum natural sweetness.
  • Butter: Splurge on premium European-style with higher fat content for an exceptionally flaky and indulgent crust.
  • Cornstarch: This thickens your filling without masking the tangy pineapple flavor like other thickeners often do.
  • Cinnamon Stick: Using a whole stick adds subtle warmth without overwhelming the pineapple's natural tanginess.
A pineapple upside down cake on a white plate. Pin it
A pineapple upside down cake on a white plate. | tasteofsavor.com

Detailed Preparation Instructions

Create Your Perfect Crust:
Combine 2½ cups flour, ⅓ cup sugar, and a pinch of salt. Work in 1½ sticks of cold butter until the mix resembles crumbs. Add 3 lightly beaten eggs and mix just until combined, adding 1-2 tbsp cold milk if mixture seems too dry.
Chill Your Pastry:
Shape the dough into two flat discs, wrap in plastic, and refrigerate for at least 30 minutes.
Prepare The Tasty Filling:
Dice 1 large pineapple (yielding about 5 cups). Simmer with 1 cup sugar and a 2½-inch cinnamon stick over low heat until juices release, roughly 5 minutes.
Perfect The Filling Consistency:
Blend 5 tbsp cornstarch with 1 cup water, then gradually add to the pineapple mixture. Continue stirring over medium heat until thickened and translucent, approximately 8-10 minutes. Remove from heat and cool thoroughly.
Shape Your Base:
Preheat your oven to 350°F (175°C). Roll one dough disc to ⅛-inch thickness and fit into a 9-inch pie dish.
Assemble Your Creation:
Pour the cooled pineapple mixture into the pastry shell. Roll the second disc and either cut into strips for lattice pattern or place whole over filling with vents cut for steam.
Bake To Golden Perfection:
Bake for 50-60 minutes until crust turns amber and filling bubbles. Shield edges with foil if browning too quickly.
Allow Proper Setting Time:
Let pie rest for 2-3 hours before slicing so filling can set properly. Serve at room temperature or slightly warm with a dollop of whipped cream.

I developed this pie after returning from a trip to Hawaii during Easter season. I was completely captivated by their incredible pineapples and wanted to bring some of that island cheerfulness to our family's holiday dinner.

Finding the right balance between sweet and tart is super important in pineapple desserts. If your fruit seems overly sweet, throw in 1 tbsp fresh lemon juice to brighten the flavor.

I'll never forget serving this pie at Easter when a Hawaii resident took one bite and simply said, "This tastes like aloha." That moment confirmed I'd created something truly special.

Fluffy Easter Pineapple Pie blends tradition and novelty perfectly – featuring the classic double-crust format but surprising everyone with its tropical filling. Whether you're looking to refresh your Easter dessert options or just craving a bite of sunshine in pie form, this recipe delivers that ideal combination of flavors and textures.

A slice of pineapple pie on a plate. Pin it
A slice of pineapple pie on a plate. | tasteofsavor.com

Frequently Asked Questions

→ Can I use canned pineapple instead?
Of course! Use canned pineapple chunks packed in juice (not syrup) for this. Just drain them well and reduce the sugar to 3/4 cup since canned is sweeter.
→ What’s the best way to tell if the filling is done?
It’s ready when it thickly coats a spoon. If you drag a finger across the spoon and the line stays, you’re good! You’ll also notice the mixture will look clearer as it thickens.
→ Can this be made ahead of time?
Definitely. Prep the crust and filling the day before and refrigerate them separately. Assemble and bake the next day for a fresh treat, or bake it fully and store at room temperature for a couple of days.
→ Why does the crust shrink during baking?
Shrinking happens if the dough gets overworked or isn’t chilled enough. Be gentle when rolling and make sure to let it rest and chill before popping it in the oven.
→ What pairs nicely with this dessert?
It’s fantastic alongside vanilla ice cream, whipped cream, or mascarpone. For extra flavor, sprinkle some toasted coconut on top for a tropical twist.

Pineapple Custard Treat

This flaky-butter crust holds a smooth pineapple custard made with fresh fruit. A great pick for Easter or sunny springtime desserts!

Prep Time
45 Minutes
Cook Time
60 Minutes
Total Time
105 Minutes
By: Alicia

Category: Desserts

Difficulty: Difficult

Cuisine: American

Yield: 8 Servings (One 9-inch pie)

Dietary: Vegetarian

Ingredients

→ Crust ingredients

01 A pinch of salt
02 1 yolk, lightly beaten (for brushing the top crust)
03 1/3 cup sugar (68 grams)
04 1-2 tablespoons chilled milk (if the dough feels dry)
05 3 large eggs
06 2 1/2 cups plain flour (300 grams)
07 1 1/2 sticks cold butter (170 grams), diced into cubes

→ Filling ingredients

08 1 cinnamon stick (around 2 1/2 inches long)
09 1 cup water (250 ml)
10 5 tablespoons cornstarch (50 grams)
11 1 cup sugar (200 grams)
12 5 cups diced fresh pineapple (about 800 grams, one big pineapple)

Instructions

Step 01

Start by whisking together flour, sugar, and salt in a big mixing bowl. Work in the cold butter pieces using a fork or pastry blender until the texture turns crumbly. Add the eggs one at a time, stirring after each, and mix until the dough comes together.

Step 02

Turn the dough onto a floured surface and give it a light knead. Add small amounts of milk if the mix feels dry. Divide it evenly into two portions, flatten each into a disc, wrap tightly in plastic, and chill for at least 30 minutes.

Step 03

While the dough firms up, work on the filling. Combine sugar, pineapple chunks, and cinnamon in a pot over low heat. Blend cornstarch with water, pour it in, and stir until it thickens and turns glossy, about 10 minutes. Toss the cinnamon stick and let the filling cool completely.

Step 04

Grab your chilled dough disks and roll each one on a floured surface into 12-inch wide, thin circles (around 1/8 inch thick). Line your pie dish with one piece, and keep the other aside for the top.

Step 05

Spoon the cooled pineapple mixture into the crust that’s in the pan. Place the second dough circle over the top, trim the edges, and pinch to seal both doughs together. Make a small slit in the center for steam to escape, and brush the top with beaten egg yolk for a golden look.

Step 06

Set your oven to 350°F (175°C) and bake the pie for about 50–60 minutes until the crust is golden and the filling is bubbly. Let it sit for a bit before slicing it up.

Notes

  1. This buttery crust pairs perfectly with a tangy-sweet pineapple center, a delightful choice for a spring get-together.
  2. Fresh pineapple is the best option here for bold flavor, though canned will save time if you're in a hurry.
  3. This dessert can be made ahead! It keeps well at room temp overnight, so you’re set for casual meals or big holidays.

Tools You'll Need

  • 9-inch pie dish
  • Large pot
  • Mixing bowls
  • Pastry blender or fork
  • Rolling pin

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Made with wheat (flour)
  • Contains dairy (milk, butter)
  • Includes eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 387
  • Total Fat: 14 g
  • Total Carbohydrate: 65 g
  • Protein: 5 g