Tastes of Lizzy T participates in affiliate advertising programs. We may earn a commission when you make a purchase through links on our site.
A unique pie recipe from an old Amish cookbook. This Amish Pineapple Pie is a creamy, cool sweet treat that won’t heat up your kitchen!
I’m super excited about this week because it is our first “lazy days of summer” week. We’ve actually been done with school for about 3 weeks now, but those 3 weeks have been crazy busy. Cake and cookie orders, kids’ activities, graduation parties and traveling have kept us from truly relaxing. I’m ready to take some time to kick my feet up and bask in the wonderfulness that is summer. And this Amish Pineapple Pie fits that summer theme perfectly.
This Amish recipe is from my old Amish cookbook. Anytime I need a new and different recipe, I pull out that book and pore over the custard pies, breads, casseroles and homemade candies that fill its pages. When I spied this creamy, cool, no-bake pineapple pie, I knew I had to try it!
You could go several different ways with the crust for this recipe. I decided to do a homemade crust, which makes this pie not actually a “no-bake” pie since I had to bake the pie crust. You could pick up a pre-baked pie crust in the store, or use a graham cracker crust. But I just love our pie crust recipe so much that I had to make it. If you do decide to use our recipe, you can halve the recipe since all you will need is a single crust.
For the pie filling, you’ll cook the 6 ingredients over medium heat. (Be sure to separate the eggs…you’ll add the egg yolks to the saucepan and then whip the egg whites into a frothy meringue to add later.) Stir this mixture often so that it does not scorch. The cornstarch will cause the mixture to start to thicken as it heats. I found that once the mixture started boiling, it only took a minute or two after that to be the right consistency. Think of a”runny” pudding, which I know does not sound appetizing at all, but that is the texture you want. Thickened, but still very soft.
Once the mixture has thickened, fold in the beaten egg whites into the hot pie filling. Make sure it is all folded in together really good and then pour it into your pie crust.
The hardest part now is waiting! Pop that pie into the fridge. The filling will continue to thicken a bit as it cools. The pie will be ready to serve after it has been refrigerated for at least 4 hours. Top it with Cool Whip. Or get fancy and make your own homemade whipped cream.
And there you have yourself a fun, distinct pie that pineapple lovers will appreciate!
It amazes me how people criticize a recipe, just move on to another if your not happy with this one, this pie is delicious, just change the topping if you don’t like this one !
really disapointed to get to the bottom of the recipe for an Amish recipe and see cool whip as an ingredient.
This is sure different. A cream pie without milk. Then fold in egg whites to the hot mixture. WOW!!
I cannot wait to make this delicious looking pie!!!! Would you mind showing the cover of the cookbook this pie recipe came out of? Thank you for such a great blog and recipes!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Am I the only one who has thought that adding uncooked egg whites could be scary as it relates to salmonella?
Do you use crushed pineapple in syrup or juice?
Anxious to try this. Did you use crushed pineapple in its own juice? Also did you drain the pineapple? Thanks!
This sound so good!
Perfect for the summer when you want a dessert without having to switch the oven on.
I have recently started a food sharing site and would love to have you contribute. Please think about popping over and submitting this recipe.
Thank you this was an awesome recipe helped me out tremendously just this past Easter. I just tweaked it a little adding citrus freshly squeezed(lemo, lime, mandarins, orange,) toasted coconut on top & within the crust, some strawberry preserves and light brown sugar and sliced strawberries over the entire top of pie before refrigerating.