PINEAPPLE SPONGE PIE
Here's a home-style delight featuring a fluffy sponge layer on top and a smooth custard on the bottom. The pairing of tangy pineapple and lemon is so refreshing after a big dinner.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Roll out pastry to fit a 9-in. pie plate; flute edges. Combine flour and 1/2 teaspoon salt; set aside., In a large bowl, beat yolks until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Blend in the milk, lemon juice and zest. Add dry ingredients; mix well. Stir in pineapple., Beat egg whites and remaining salt until stiff peaks form; fold into filling. Spoon into pie pastry., Bake at 400° for 10 minutes; lower temperature to 325° and bake 25-30 minutes longer or until top is puffed and lightly browned. Cool on a wire rack. Garnish with pineapple and cherries if desired. Refrigerate leftovers.
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Chick Yi
[email protected]I'm allergic to pineapple, so I can't try this recipe. But it looks really good!
Yani Perez
[email protected]This recipe looks delicious, but I'm not sure I have the time to make it. Maybe I'll try it on the weekend.
Bayley Smith
[email protected]I'm not sure what I did wrong, but my pie turned out a complete disaster. The crust was burnt, and the filling was curdled.
ALPHA Gaming
[email protected]I followed the recipe exactly, but my pie didn't turn out as good as I hoped. The crust was too dry, and the filling was a little runny.
Gamer Kaiya
[email protected]This pie was a little too sweet for my taste, but I still enjoyed it. I think I'll try using less sugar next time.
foot toe
[email protected]I'm not a big fan of pineapple, but I really enjoyed this pie. The sponge cake was so light and fluffy, and the filling was perfectly sweet and tangy.
Ramzan Bandel
[email protected]This pie is so refreshing and delicious. I'll definitely be making it again.
Donald Asbridge
[email protected]I love the combination of pineapple and coconut in this pie. It's the perfect summer dessert.
Marie Beasley
[email protected]This pie is a great way to use up leftover pineapple. I also added some chopped walnuts to the crust, which gave it a nice crunch.
Malik Mubasshir
[email protected]I've made this pie several times now, and it's always a crowd-pleaser. The pineapple sponge cake is so moist and fluffy, and the filling is the perfect balance of sweet and tart.
{clementine}
{clementine}[email protected]This pie was easy to make and turned out beautifully. I used fresh pineapple, and it really made a difference in the flavor.
Mirah Casiquin
[email protected]I made this pie for my family, and they all raved about it. The crust was perfectly golden brown, and the pineapple filling was bursting with flavor.
Reabetswe Mafanya
[email protected]This pie was a hit at my party! Everyone loved the combination of pineapple and sponge cake. I will definitely be making it again.
Saimul Hoque
[email protected]This pineapple sponge pie was a delightful treat! The crust was flaky and buttery, and the pineapple filling was sweet and tangy. I added a dollop of whipped cream on top, and it was the perfect finishing touch.