Every morning, like clockwork, The Hubby drinks a pint-sized glass of pineapple juice. Sometimes with O.J. Most of the time straight up. I blame Key West for this vitamin C packed habit. And Tiki drinks. Pineapple juice is a staple in both. Honestly, I’m not going to complain. (It can always be worse right?!)
Key West is known for its eclectic multitudes. Beautiful coastline and water adventures. Ernest Hemingway’s 6-toed fuzzy freelancers.
Sunken Spanish treasure and Caribbean rum. Eccentric characters, including KFC’s favorite critter.
Colorful, boisterous cocktail spots. And last but not least, everything made with key lime.
Ok, so where’s the pineapple?! Tucked away in between Sloppy Joe’s and Captain Tony’s Saloon on Greene Street in Key West sits a tropical Pacific escape within this Atlantic paradise…The Tiki House. With its bamboo bar and carved tiki god carvings, The Tiki House is a lively, boisterous, yet relaxing, place to find Tiki drinks from back in the day. Gregarious barkeeps serve up exotically refreshing fruit and rum filled libations that are both pleasing to the palate and the eye!
If you’re a connoisseur of all things tropical and Tiki like The Hubby is, The Tiki House needs to be on your visit list. Time your visit right, and you can sign up for one of Brad’s Tiki Cocktail Classes. Brad talks Tiki cocktail history and teaches parched participants how to mix up classics like Planter’s Punch, the Original Mai Tai, and the Royal Hawaiian Mai Tai (here’s the pineapple!). Stay after the class and enjoy the 2 for 1 Zombie Happy Hour specials too!
Since The Hubby loves his crowned tropical fruit, I wanted to concoct a pineapple based pie for the holidays this year. You know, get us in the spirit for another KW visit in the spring! The result is the Pineapple Cream Pie. Unlike other cream pies, the cooked pineapple filling doesn’t contain cream or eggs. It’s simply canned crushed pineapple in its juice thickened with cornstarch, butter and given a lemony tang. You can use a store-bought graham cracker crust for the base, and top with a carton of Cool Whip or spray-able whipped cream if you’re in a rush. The result is a slightly sweet, tangy tropical pie that’ll take you back to the islands!
PrintPineapple Cream Pie
Slightly sweet, kinda tangy, and oh-so tropical! This Pineapple Cream Pie comes together quick using canned crushed pineapple, a buttery graham cracker crust and a crown of sweetened whipped cream…leaving you more time to plan your next warm-weather get away!
- Prep Time: 30 Minutes + 1 Hour Chill Time
- Total Time: About 1-1/2 Hour
- Yield: One 9-Inch Pie 1x
Ingredients
For Graham Cracker Crust:
1–1/4 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup (about 5 tbsp.) unsalted butter, melted
For Pineapple Filling:
2–20 ounce cans crushed pineapple with juice
4 tbsp. cornstarch
1/2 tsp. salt (table, kosher or sea)
2 tbsp. unsalted butter, at room temperature
1 tsp. lemon zest
2 tbsp. lemon juice
For Stabilized Whipped Cream:
1 envelope Knox gelatin
8 tsp. cold water
2 cups heavy whipping cream, cold
2/3 cup powdered sugar
Instructions
To Make Graham Cracker Crust:
Preheat oven to 375 degrees F. Combine graham cracker crumbs, sugar and melted butter in a bowl Stir well to combine all evenly. Pour into a 9-inch pie pan and press crumb mixture to set. Bake for 6-8 minutes in the preheated oven OR refrigerate for 1 hour to set.*. If baking, remove from oven to cool completely before filling.
To Make Pineapple Filling:
In a medium-sized saucepan, combine crushed pineapple with juice, cornstarch and salt. Bring to a boil over medium to medium-low heat. Stir constantly. Filling is done when it is thick, bubbly, and coats the back of a spoon without dripping off. Remove from heat. Stir in unsalted butter, lemon zest and juice. Let cool completely before pouring into graham cracker crust. Refrigerate until cold and set.
To Make Stabilized Whipped Cream:**
In a small bowl, stir together Knox gelatin powder and cold water until gelatin is dissolved. Let sit for 10 minutes.
Using a hand-held or standing mixer, beat cold heavy whipping cream and powdered sugar until soft peaks form. Place gelatin mixture in microwave for 10-15 seconds or until liquid. With mixer running on low, drizzle liquid gelatin into cream. Turn mixer speed up to medium-high and beat cream mixture until stiff peaks form,
Spread stabilized whipped cream on the top of the cooled pineapple filling. Return to refrigerator to set (about 1 hour) before serving. Cut into wedges and garnish with a maraschino cherry or toasted coconut, if desired. Store pie, covered with plastic wrap, for up to 5 days in the refrigerator.
Notes
*Use a store-bought graham cracker crust if short on time.
**Cool-whip or canned whipped cream can also be used.
IMNPB
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