The husband and I were invited to a cookout at my friend's house. She was recently engaged and wanted to throw a cookout to celebrate. (Well, technically she had planned the cookout before she got engaged and since the proposal was a surprise, she didn't know that at the time she was planning both a cookout and an engagement party. Again - you plan something and it changes and ends up being better than you first thought.) I wanted to make a dessert. Gee. I wonder why... What I had planned on making was this really cool thing called fruit pizza. The base is a sugar cookie dough with a sweetened cream cheese frosting that you top with fresh fruit. I was so excited! Everything was going great - I had made the giant sugar cookie in a pizza pan and the cream cheese frosting tasted very yummy. Until... I went to cut the sugar cookie and it stuck to the pan. (Nonstick my foot.) Then it cracked and crumbled. My pizza was no longer looking like a pizza. Knowing I had NO time to prepare a new sugar cookie pizza "crust", I just changed things up. I cut out the sugar cookie into two bite portions and somehow managed to save the day.
After this cookout, the husband and I were planning a little cookout of our own the next day (this was back during Memorial Day weekend) and I had planned on making a lemon dessert. Then I couldn't find my recipe. So I had to find another one and, as usual, I never had all of the ingredients. So I decided to go in a totally different direction! To top my fruit pizza, I had purchased loads of fresh strawberries, fresh blueberries, and a fresh pineapple. Since I was expecting to use much more fruit than I actually ended up using, I had plenty of fruit leftover - especially the pineapple. I knew I wanted to make a pie so I went in search of a pineapple pie. Just to see if such a thing existed. And, lo and behold, it was!! Except pretty much every recipe used canned pineapple. But I had a fresh one! So I continued to search. And finally, my search proved, well, fruitful (pun intended... hehe)! This pie is fresh, delicious, simple, and a wonderful way to show off the natural sweetness of the pineapple.
Pineapple Pie
adapted from Lottie + Doof
4 Eggs
3/4 c. Sugar
Juice of one Lime
1/4 t. Salt
1/4 c. All Purpose Flour
1/4 c. Butter, melted
2 c. Fresh Pineapple, chopped
Deep Dish Pie Crust (uncooked)
Preheat your oven AND a baking sheet to 450.
In a large bowl, mix your eggs, sugar, lime juice, and salt.
In a smaller bowl, combine the flour and melted butter.
Whisk a small amount of your flour and butter mixture into your eggs to temper them... then you can add in the rest of the butter and flour. (We don't want scrambled eggs in our pie, now do we?)
Stir in the pineapple.
Pour everything into your unbaked pie shell.
Take your preheated baking sheet out of the oven, gently place your pie onto it. (Why? If you preheat your baking sheet, it helps the bottom crust cook more evenly.)
Gently cover with foil, doing your best to keep the foil from touching the pineapple filling (otherwise it'll stick to the foil as it cooks.)
Bake for 20 minutes, rotating it in the oven after 10 minutes (more even cooking goodness).
Lower the oven temp to 350 and continue baking for 30 to 40 minutes.
The pie will be done when the center doesn't jiggle when you shake it.
Cool completely and my husband recommends that you serve (slightly warmed) with ice cream.
4 Eggs
3/4 c. Sugar
Juice of one Lime
1/4 t. Salt
1/4 c. All Purpose Flour
1/4 c. Butter, melted
2 c. Fresh Pineapple, chopped
Deep Dish Pie Crust (uncooked)
Preheat your oven AND a baking sheet to 450.
In a large bowl, mix your eggs, sugar, lime juice, and salt.
In a smaller bowl, combine the flour and melted butter.
Whisk a small amount of your flour and butter mixture into your eggs to temper them... then you can add in the rest of the butter and flour. (We don't want scrambled eggs in our pie, now do we?)
Stir in the pineapple.
Pour everything into your unbaked pie shell.
Take your preheated baking sheet out of the oven, gently place your pie onto it. (Why? If you preheat your baking sheet, it helps the bottom crust cook more evenly.)
Gently cover with foil, doing your best to keep the foil from touching the pineapple filling (otherwise it'll stick to the foil as it cooks.)
Bake for 20 minutes, rotating it in the oven after 10 minutes (more even cooking goodness).
Lower the oven temp to 350 and continue baking for 30 to 40 minutes.
The pie will be done when the center doesn't jiggle when you shake it.
Cool completely and my husband recommends that you serve (slightly warmed) with ice cream.
