Picture this: a golden, caramelized layer of juicy pineapple slices sitting atop a buttery, flaky crust, all nestled under a sweet, tropical glaze. That’s exactly what you get with this Pineapple Upside-Down Pie. It’s not just a dessert; it’s a mini vacation in every bite. I first made this recipe during a summer BBQ when I wanted something unique yet comforting, and let me tell you—it was an instant hit! If you love pineapple upside-down cake but crave something with a pie-like twist, this recipe is about to be your new obsession.
There’s something magical about the way pineapple transforms when baked—its tangy sweetness becomes mellow, and paired with a buttery crust, it’s nothing short of perfection. Whether you’re hosting a tropical-themed party, need a crowd-pleaser for your next potluck, or just want to treat yourself to something extraordinary, this Pineapple Upside-Down Pie is the answer. Plus, it’s surprisingly easy to make, so even if you’re not a seasoned baker, you’ve got this!
Why You’ll Love This Recipe
- Beginner-Friendly: No fancy techniques or equipment required. If you can mix and bake, you’ve got this.
- Simple Ingredients: Everything you need is easy to find, and you probably already have most of it in your pantry.
- Crowd-Pleaser: The combination of buttery crust and caramelized pineapple always gets rave reviews.
- Perfect for Any Occasion: Whether it’s a summer BBQ, a holiday dessert table, or just a random Wednesday night, this pie fits the bill.
- Tropical Flavor: The juicy pineapple and brown sugar glaze scream sunshine and happiness.
- Unique Twist: It’s like the best parts of a pineapple upside-down cake and a pie rolled into one delicious package.
What makes this recipe stand out is its balance. The sweetness of the pineapple is complemented by the buttery crust and the slight tang of the glaze. And honestly, the presentation is just stunning—those golden pineapple rings truly steal the show.
What Ingredients You Will Need
This recipe uses simple, wholesome ingredients that come together beautifully to create a tropical masterpiece:
- For the pineapple topping:
- 1 can (20 oz) pineapple slices, drained (reserve the juice for later)
- ½ cup packed brown sugar
- ¼ cup unsalted butter, melted
- 6 maraschino cherries (optional, for garnish)
- For the pie crust:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, chilled and cubed
- 3 tbsp granulated sugar
- ¼ tsp salt
- 4-6 tbsp ice water
- For the filling:
- ½ cup granulated sugar
- 3 tbsp cornstarch
- 1 cup reserved pineapple juice
- 2 large eggs, beaten
- ½ cup heavy cream
- ½ tsp vanilla extract
Feel free to use fresh pineapple if you prefer—it adds an extra burst of flavor, but canned works just as well for convenience.
Equipment Needed
Here’s what you’ll need to make your Pineapple Upside-Down Pie:
- 9-inch pie pan
- Rolling pin
- Mixing bowls
- Whisk
- Pastry cutter (or use your hands to mix the crust)
- Small saucepan
- Wire rack for cooling
If you don’t have a pastry cutter, no worries—you can use a fork or even your fingertips to work the butter into the flour for the crust. And if you don’t have a rolling pin, a clean wine bottle works in a pinch!
Preparation Method
- Prepare the crust: In a mixing bowl, combine the flour, sugar, and salt. Add the cubed butter and use a pastry cutter or your hands to work it into the flour until it resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Wrap in plastic wrap and chill for 30 minutes.
- Make the pineapple topping: Preheat your oven to 375°F (190°C). In the pie pan, pour the melted butter and sprinkle the brown sugar evenly over it. Arrange the pineapple slices in a single layer, placing a cherry in the center of each ring if using.
- Roll out the crust: On a floured surface, roll out the chilled dough into a circle slightly larger than your pie pan. Carefully transfer the crust over the pineapple layer, tucking the edges under.
- Bake the base: Bake the crust and pineapple for 15 minutes. Remove from the oven and let cool slightly.
- Make the filling: In a saucepan, combine the sugar and cornstarch. Gradually whisk in the reserved pineapple juice. Cook over medium heat until thickened, about 5 minutes. Remove from heat and whisk in the eggs, heavy cream, and vanilla extract.
- Assemble the pie: Pour the filling over the baked pineapple and crust. Return to the oven and bake for another 25-30 minutes, or until the filling is set.
- Cool and serve: Allow the pie to cool completely on a wire rack before inverting onto a serving plate. Serve at room temperature or chilled.
Tip: If the crust starts to brown too much, cover the edges with foil during the second bake.
Cooking Tips & Techniques
- Don’t skip chilling the crust: A well-chilled crust ensures it stays flaky and doesn’t shrink while baking.
- Use reserved pineapple juice: It’s the key to a flavorful filling, so don’t toss it out.
- Invert with confidence: Run a knife along the edges before flipping the pie to help release it smoothly.
- Watch your oven: Every oven is different, so check the pie a few minutes before the recommended bake time to avoid overcooking.
- Let it cool completely: This pie needs time to set, so resist the urge to cut into it while it’s still warm.
Variations & Adaptations
- Gluten-Free: Use a gluten-free flour blend for the crust.
- Fresh Pineapple: Swap canned pineapple for fresh slices for an extra burst of flavor.
- Coconut Twist: Add shredded coconut to the filling or sprinkle it on top for a tropical vibe.
- Low-Sugar: Use a sugar substitute like erythritol for a lighter version.
- Mini Pies: Divide the recipe into smaller ramekins for individual servings—perfect for parties!
One time, I added a splash of rum to the filling for a more grown-up dessert. It was a hit at my dinner party!
Serving & Storage Suggestions
This Pineapple Upside-Down Pie is best served at room temperature or slightly chilled. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. For drinks, a tropical cocktail or iced tea complements the flavors beautifully.
To store, cover the pie tightly with plastic wrap and refrigerate for up to 3 days. You can also freeze it for up to 2 months; just thaw overnight in the fridge before serving. Reheat slices in the microwave for 20-30 seconds if you prefer them warm.
Nutritional Information & Benefits
While exact values depend on portion size, here’s an estimate per serving (1/8 of the pie):
- Calories: ~320
- Carbohydrates: ~45g
- Protein: ~4g
- Fat: ~14g
Pineapple is a great source of vitamin C and bromelain, which aids digestion. The pie also delivers a balanced mix of carbs and fats, making it a satisfying treat.
Conclusion
If you’re looking for a dessert that’s both stunning and delicious, this Pineapple Upside-Down Pie is truly irresistible. With its tropical flavors, buttery crust, and caramelized topping, it’s a recipe you’ll find yourself making again and again. Customize it however you like, and don’t forget to share your twists in the comments below—I love hearing your ideas!
So, grab your apron, whip up this pie, and let the sunshine in your kitchen. Trust me, one bite and you’ll feel like you’re on a tropical getaway!
FAQs About Pineapple Upside-Down Pie
Can I use fresh pineapple instead of canned?
Absolutely! Just slice it thinly and make sure to remove the tough core.
What’s the best way to invert the pie?
Run a knife along the edges, place a plate over the pie pan, and flip swiftly but carefully.
Can I make this pie ahead of time?
Yes, it stores well in the fridge for up to 3 days or in the freezer for up to 2 months.
Can I use a store-bought crust?
Of course! It’s a great shortcut if you’re short on time.
Is this recipe suitable for vegetarians?
Yes, as it contains no meat or animal-derived gelatin. Just ensure the butter is vegetarian-friendly.
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