Pineapple Cream Pie #2

Here’s a pineapple pie that doesn’t need a stovetop to set its filling. The crust is a quick oil-and-water pastry that comes together with a fork and rolls out without chilling, while the filling is essentially a creamed-butter mousse: powdered sugar whipped into softened butter until light, then eggs and crushed pineapple folded in. The whole thing chills in the fridge until firm and slices into clean wedges.

A word about the eggs: the traditional recipe uses them raw, which carries a small salmonella risk. If that concerns you, look for pasteurized eggs in the carton or use pasteurized liquid whole egg. Drained pineapple matters just as much. Wet fruit weeps liquid into the filling overnight and turns the texture grainy. Press the crushed pineapple between paper towels before folding it in. A swirl of whipped cream on top is the traditional finish.

Pro Tips

• The oil-and-water crust rolls differently than butter pastry. Roll it between sheets of waxed paper to keep it from tearing.
• Whip the butter and powdered sugar until pale and almost doubled in volume. Underbeating leaves a heavy, dense filling instead of a light one.
• Drain the canned pineapple aggressively. Squeeze it in a clean towel to pull every drop of juice you can.
• Chill the pie at least four hours, ideally overnight. The filling needs the time to firm up before slicing.

Variations

• Add a teaspoon of vanilla or dark rum to the filling for extra warmth.
• Stir in half a cup of toasted coconut or chopped macadamias for crunch and tropical lift.
• Use a pre-baked graham crust if you’d rather skip rolling pastry. The rich filling pairs well with a sweeter shell.