Picture is showing Pineapple Pie with no macadamia nuts, a tragedy of immense proportions. Add the macadamia nuts! I didn’t, obviously, and the disappointed faces and heavy sighs all around the table will remind me not to do that again.
Am I the only one to have ever made Pineapple Pie from fresh pineapple? A quick Internet search for the source of this pie came up empty. Every other pineapple pie I could find was made with canned pineapple, but I got this recipe from somewhere, so someone out there must have made this before me.
It’s an odd pie, but it is delicious. Very tropical. The main ingredients are fresh pineapple, coconut, and macadamia nuts. The filling is held together with a very, very sparce custard. So every bite is pure tropical goodness.
Some people can’t eat fresh pineapple. Others can’t eat too much of it because their tongue, throat or mouth starts to itch, burn or sting. Some describe a feeling of small cuts all over their mouth. Fresh pineapple contains an enzyme known as Bromelain, and Bromelain can make eating raw pineapple, no matter how delicious, too painful. Avoid all that! Make this pie which preserves the taste of fresh pineapple but destroys all that “flesh-eating” Bromelain.
Ready-for-the-oven, unbaked Pineapple Pie, but missing the macadamia nuts
Tropical Pineapple Pie
- 1 prebaked 9-inch pie crust or graham cracker crust, at room temperature
- 3 cups, ½ inch pieces, fresh pineapple, well drained
- 1/2-2/3 cups sugar (adjust based upon the sweetness of your pineapple)
- ¼ cup all-purpose flour
- 1/8 teaspoon salt
- 3 eggs, beaten to blend
- ¼ cup (1/2 cube) unsalted butter, melted
- ½ cup flaked sweetened coconut
- 1/3 cup chopped macadamia nuts
- 1. Preheat oven to 350 degrees.
- 2. Arranged cubed pineapple in bottom of pre baked crust.
- 3. Combine sugar flour and salt in medium bowl. Add eggs and butter and blend well.
- 4. Pour batter evenly over pineapple.
- 5. Spread coconut and nuts over the pineapple mixture and press lightly into batter.
- 6. Bake until light brown and center is firm to touch about one hour and 15 minutes. (look at the middle of the pie, the center should be fully cooked, not liquidy)
- 7. Transfer to a rack to cool completely.
