Upside Down Pineapple Pudding Pie
Upside Down Pineapple Pudding Pie
Ingredients
For the Pineapple Topping
- 1/4 cup unsalted butter, melted
- 1/2 cup light brown sugar, packed
- 1 can canned pineapple rings, 20 ounce, drained, reserving 2 tablespoons of juice
- 6 maraschino cherries, halved, drained
For the Pie Crust
- 1 1/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into 1/2-inch cubes
- 1/4 cup ice water, plus 1-2 tablespoons, as needed
For the Vanilla Pudding Filling
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
Instructions
- 1
Prepare the pie crust: In a large bowl, whisk together the flour, granulated sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min
- 2
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 5 min
- 3
Preheat your oven to 375°F (190°C).
⏱️ 2 min•🌡️ 375
- 4
Prepare the pineapple topping: In a 9-inch pie plate, pour the melted butter and sprinkle the brown sugar evenly over it. Arrange the drained pineapple rings over the brown sugar, placing a halved maraschino cherry in the center of each ring and scattering the remaining halves in between.
⏱️ 5 min
- 5
Roll out the chilled pie dough on a lightly floured surface into a 10-inch circle. Carefully place the dough over the pineapple topping in the pie plate. Trim and crimp the edges as desired.
⏱️ 5 min
- 6
Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. A pie shield can be used if the edges brown too quickly.
⏱️ 40 min•🌡️ 375
- 7
While the pie bakes, prepare the vanilla pudding: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Gradually whisk in the whole milk until smooth. In a small bowl, whisk the egg yolks with the reserved 2 tablespoons of pineapple juice.
⏱️ 5 min
- 8
Heat the milk mixture over medium heat, stirring constantly, until it thickens and comes to a boil. Reduce heat to low and cook for 1 minute, stirring. Remove from heat.
⏱️ 7 min
- 9
Temper the egg yolks: Slowly whisk about 1/2 cup of the hot milk mixture into the egg yolks, then gradually pour the egg yolk mixture back into the saucepan with the remaining milk mixture, whisking constantly. Return to medium-low heat and cook, stirring constantly, for 1-2 minutes until thickened. Do not boil.
⏱️ 5 min
- 10
Remove from heat and stir in the vanilla extract and butter until melted and combined. Pour the pudding into a heatproof bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate until thoroughly chilled, at least 2 hours.
⏱️ 3 min
- 11
Once the pie is baked, let it cool on a wire rack for 10-15 minutes. Then, carefully invert the pie onto a serving plate. Let it cool completely.
⏱️ 15 min
- 12
Once the pie and pudding are completely cooled, spread the chilled vanilla pudding evenly over the pineapple topping. Serve immediately or refrigerate until ready to serve.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Upside Down Pineapple Pudding Pie
For the Pineapple Topping
- 1/4 cup unsalted butter, melted
- 1/2 cup light brown sugar, packed
- 1 can canned pineapple rings, 20 ounce, drained, reserving 2 tablespoons of juice
- 6 maraschino cherries, halved, drained
For the Pie Crust
- 1 1/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into 1/2-inch cubes
- 1/4 cup ice water, plus 1-2 tablespoons, as needed
For the Vanilla Pudding Filling
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
Instructions
- 1
Prepare the pie crust: In a large bowl, whisk together the flour, granulated sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min - 2
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 5 min - 3
Preheat your oven to 375°F (190°C).
⏱️ 2 min•🌡️ 375 - 4
Prepare the pineapple topping: In a 9-inch pie plate, pour the melted butter and sprinkle the brown sugar evenly over it. Arrange the drained pineapple rings over the brown sugar, placing a halved maraschino cherry in the center of each ring and scattering the remaining halves in between.
⏱️ 5 min - 5
Roll out the chilled pie dough on a lightly floured surface into a 10-inch circle. Carefully place the dough over the pineapple topping in the pie plate. Trim and crimp the edges as desired.
⏱️ 5 min - 6
Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. A pie shield can be used if the edges brown too quickly.
⏱️ 40 min•🌡️ 375 - 7
While the pie bakes, prepare the vanilla pudding: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Gradually whisk in the whole milk until smooth. In a small bowl, whisk the egg yolks with the reserved 2 tablespoons of pineapple juice.
⏱️ 5 min - 8
Heat the milk mixture over medium heat, stirring constantly, until it thickens and comes to a boil. Reduce heat to low and cook for 1 minute, stirring. Remove from heat.
⏱️ 7 min - 9
Temper the egg yolks: Slowly whisk about 1/2 cup of the hot milk mixture into the egg yolks, then gradually pour the egg yolk mixture back into the saucepan with the remaining milk mixture, whisking constantly. Return to medium-low heat and cook, stirring constantly, for 1-2 minutes until thickened. Do not boil.
⏱️ 5 min - 10
Remove from heat and stir in the vanilla extract and butter until melted and combined. Pour the pudding into a heatproof bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate until thoroughly chilled, at least 2 hours.
⏱️ 3 min - 11
Once the pie is baked, let it cool on a wire rack for 10-15 minutes. Then, carefully invert the pie onto a serving plate. Let it cool completely.
⏱️ 15 min - 12
Once the pie and pudding are completely cooled, spread the chilled vanilla pudding evenly over the pineapple topping. Serve immediately or refrigerate until ready to serve.
⏱️ 5 min