Pineapple Pie

The Bright Star shares a delicious dessert.

By Jan Walsh

Photography by Beau Gustafson


The Bright Star’s pastry chef, Anita Moore, and restaurant manager, Stacey Craig, show and tell how to make a perfect pineapple cream cheese pie.

1 9-inch deep-dish frozen pie shell, thawed
1 cup cool water
1/4 cup cornstarch
2 8-ounce cans crushed pineapple in juice
1 1/4 cups plus 2 tablespoons sugar, divided
1 8-ounce package cream cheese, softened
1/4 cup all-purpose flour
2 teaspoons vanilla extract
1 egg
1/8 teaspoon yellow food coloring
1/3 cup chopped almonds



Bake pie shell according to package directions until lightly brown. Remove from oven and let cool. Preheat oven to 325 degrees. In a small bowl, combine water and cornstarch, stirring until smooth. Set aside. In a small saucepan, combine pineapple and 3/4 of the sugar. Bring to boil over medium-high heat on stovetop, stirring constantly. Reduce heat to medium. Stir in cornstarch mixture and bring to boil, stirring constantly for approximately five minutes. Remove from heat and let stand for 15 minutes. In a mixing bowl, beat cream cheese, the remaining 1/2 cup plus two tablespoons sugar, and flour at medium speed with an electric mixer until creamy. Add vanilla, egg and yellow food coloring, stirring until smooth. Add pineapple mixture to cream cheese mixture and mix until combined. Pour mixture into cooled pie shell. Top with almonds. Bake for 30 minutes or until a tester inserted near center comes out smooth. Cool on a wire rack for one hour before serving. Serve warm or chilled. Yield one deep-dish pie, preparation: 30 minutes.

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One Response to “Pineapple Pie”

  1. Nira ausman says:

    I worked at Michael’s Holiday Inn, Bessemer for many years and we served that pie regularly. Always ran out!

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