This dream pineapple pie recipe really brings me back. My grandmother used to make a similar pineapple dessert recipe and I remember it was one of my favorite sweets of all time.
I am so happy to have had the chance to perfect this dream pineapple pie recipe over the years as it is truly special and incredibly delicious.
Pineapple Dream Pie Recipe
When I close my eyes and imagine my grandmother's cooking as it was when I was a small child, my senses are flooded. I can feel the cornbread baking in the oven, I can hear it using a fork to whip and the egg and I can see the evening light bouncing off the curves of its Pyrex glassware.
Pyrex has been an icon in kitchens all over the world for years.
In fact, this American-made classic is celebrating a truly incredible anniversary – 100 years! While so much has changed in the world in 100 years, some things have remained the same.
Pyrex continues to hold its place in the kitchens and hearts of home cooks across the country, and I will continue the tradition by sharing my Pyrex pre-products, cookware, serving utensils and storage products with my own children.
I remember my childhood a lot lately, and as I mentioned, I recently remembered this wonderful pineapple dessert that my grandmother made.
Unfortunately, the recipe was lost for our family, but after a bit of online research, I found a similar recipe that I was able to modify a bit to make it more like my big one's recipe. -mother.
There is something special in this pie. We have always called it a pineapple pie, and it's true – it tastes like a dream.
I decided to mix it up a bit and use a vanilla wafer crust instead of a Graham cracker crust for this dream pineapple pie. It was a new venture for me, but I have to say it tastes really good.
It was an added treat to squeeze the delicious crust in this beautiful Pyrex® 100 Easy Grab 9.5 ″ 100th Anniversary Pie Plate! The 100 year engraving at the bottom of the plaque also makes it a very good memory.
The funniest thing is that I am generally not a big fan of pineapple. I don't care about the texture, but I love the flavor. This dream pineapple pie recipe uses 2 cups of crushed pineapple and the pieces are small enough to perfectly flavor the filling.
When my father tried a piece of my pineapple pie, he said, "This is a pie that is worth taking to the church." Of course, it means gatherings or special events at church when my mom usually takes some dish to help.
I guess being worthy of a church is the hallmark of a truly delicious dessert.
For me, this pineapple pie is a little taste of the past. It really brings me back to being a kid and sitting around the table with my family.
I can't believe it's been so long since I haven't had a slice of my grandmother's pineapple dessert.
It’s a good reminder to hang on to the good things in life. Whether it's a person, a precious family recipe or even a proven brand.
Pyrex released beautiful product lines for the 100th anniversary to celebrate this milestone! They have a fun vintage touch and I'm looking forward to developing my collection. To purchase the collection, visit the Pyrex100 website.
You can grab the recipe for this truly exceptional pineapple dream pie below. I hope you like it as much as my family!
My pineapple dream pie recipe is sponsored by Pyrex®, a brand of World Kitchen.
9 ounces of cookies (about 65 vanilla wafers)
4 tablespoons of sugar
1/4 teaspoon coarse salt
7 tablespoons unsalted butter, melted
2 cups sifted powdered sugar
1/2 cup unsalted butter, softened
4 oz cream cheese, softened
8 oz whipped container
20 oz of crushed pineapple, drained
Preheat the oven to 350 degrees. Using your food processor, pulverize the cookies until they are finely ground. If no food processor, add to a 1-gallon plastic bag and roll up with a rolling pin. Make sure to reserve a few cookies for the top of your pie.
Add sugar, salt and butter to the food processor and mix until everything is well mixed.
Firmly press your wafer crumb mixture on the bottom and top sides of a 9 inch pie dish. That should give you a lot of crumbs for a nice thick crust (which I like). Bake in the oven until the crust is dry and set, about 10-12 minutes. Let cool completely on a plate on a wire rack before trying to fill.
Beat the cream cheese and butter together until creamy. Reduce the speed of the mixer and slowly add the powdered sugar until it is well mixed. Beat at high speed for one minute. Add a large tablespoon of drained pineapple and stir in. Spread this cream cheese and pineapple mixture on your crust.
Fold the remaining pineapple into the whipped topping and spread it over the layer of cream cheese. Crush a few extra vanilla slices and sprinkle on top of the pie for decoration, or garnish with whole vanilla slices. Refrigerate at least 4 hours, preferably overnight.