DISH RESEARCH · Dessert
pineapple pie
Also known as: Pineapple pie (Burger King)
Marye Audet-White’s selected pineapple cream pie mixes drained crushed pineapple, melted marshmallows and whipped heavy cream into a cooked filling, then chills it in a vanilla-wafer crust.
About pineapple pie
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Marye Audet-White’s selected pineapple pie folds crushed pineapple, melted marshmallows and whipped cream into a cooked filling. Vanilla wafers form its base and stand around the edge of the pie pan.
Sugar, flour and salt are whisked with liquid reserved from the drained pineapple. The mixture cooks until thick before a little tempers the beaten egg, which then returns to the pan.
Marshmallows melt into the cooked mixture before the drained crushed pineapple is folded through. After chilling this filling, whipped heavy cream is gently added.
Half the vanilla wafers are crushed for the pan base and the remaining wafers line its edge. The filling is spooned into this prepared crust.
The assembled pie chills to firm the filling. Audet-White describes the result as a light, fluffy pineapple cream pie, with its creamy fruit mixture held within the simple wafer crust.
Ingredients in pineapple pie
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
Cuisine and regional connections are still being added.