10 Tips for when cooking this dish
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Use crushed pineapple packed in juice, not syrup.
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Drain pineapple thoroughly to avoid soggy filling.
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Don’t overmix the filling — stir just until smooth.
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Use a glass pie dish for even browning.
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Pre-bake crust slightly if you prefer a firmer base.
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Let pie cool completely before slicing.
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Chill overnight for best texture.
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Add a pinch of cardamom for extra depth.
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Serve with whipped cream or vanilla ice cream.
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Store leftovers covered in the fridge up to 3 days.
Serve it with suggestions
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Fresh whipped cream or coconut whipped topping
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Vanilla bean ice cream
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Sliced strawberries or mango
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Hot coffee or iced tea
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Toasted coconut flakes on top
FAQs
Q: Can I use fresh pineapple instead of canned?
A: Yes, but be sure to finely crush and drain it well to match the texture and moisture level.
Q: Can I make this pie ahead of time?
A: Absolutely. It’s best made a day ahead and stored in the fridge until serving.
Q: Is pineapple pie supposed to be served warm or cold?
A: Either works — warm for comfort, cold for a firmer slice.
Q: Can I make it dairy-free?
A: Yes, substitute plant-based butter and a dairy-free crust option.
Q: How do I know the pie is set?
A: The centre should be firm with a slight jiggle and a clean toothpick test.
