This naturally pink pineapple pie is inspired by a recipe from 1924. The no-bake filling is mixed in the blender for a silky smooth texture with minimal effort.
Add pineapple, cornstarch, sugar, and salt to a blender and puree until smooth.
Pour the mixture into a saucepan on medium heat. Once it starts to bubble, stir constantly until it begins to thicken.
Turn off the heat, squeeze in the lime or lemon juice and stir in the butter.
Once the butter has fully melted, pour the mixture into the pie crust, smoothing over the top with the back of a spatula. Top with coconut whipped cream or leftover bits of pie crust.
Let pie cool to room temperature before slicing.
Notes
This recipe uses the naturally coloured Pink Pineapple for its magenta hue. If pink pineapple is not available to you, feel free to use a regular yellow pineapple for a pie that’s just as delicious.