Easy No Bake Pineapple Custard Pie
This pie has a tangy pineapple custard curd atop a buttery ginger graham cracker crust. Clouds of whipped cream top it all off to make the perfect pie.
Servings: 8
Ingredients
- 1 ¾ cup graham cracker crumbs
- 4 tablespoon granulated sugar
- 2 tablespoon ground ginger
- 8 tablespoon unsalted butter, melted
- 800 ml tinned pineapple chunks in juice, (can also used crushed)
- 2 tablespoon custard powder
- 2 tablespoon granulated sugar
- 400 ml whipped cream
- 2 tablespoon icing sugar
Instructions
Crust
- Prepare your pie 9 inch pie plate by spraying with non-stick cooking spray.
- Pour the graham cracker crumbs into a medium-sized bowl. Measure out the ground ginger and sugar, and add them to the crumbs. Mix everything together with a fork.
- Melt the butter in a microwavable bowl. I typically do this for 1 minute at full power. Keep an eye on it to make sure it doesn't burn.
- Pour the melted butter into the graham crumbs and mix everything together with a fork.
- Tip the buttery crumbs into your prepared pie plate and press it into the bottom and up the sides of the plate. Make sure to really pack the crumbs down. I like to use a fork and then my hands to ensure a fully packed crust.
Pineapple Pie Filling
- Place a strainer over a medium-sized pot and pour the pineapple into the strainer. Allow the pineapple juice to drain into the pot. Press down on the pineapple to make sure you have squeezed out as much juice as possible.
- Set the pineapple aside. Add the sugar and custard powder to the juice in the pot and stir to combine with a wooden spoon.
- Gently heat the juice over medium-low heat, stirring frequently until the custard has thickened to a pudding-like consistency. It will come to a boil and you'll see large bubbles plopping away on the surface. This will take around 15 minutes.
- Remove the pot from the heat and stir in the pineapple. Pour the custard into the prepared crust and leave to cool. Once the pie has had a chance to cool to room temperature, put it in the fridge to chill for at least one hour.
Whipped Cream Topping
- Pour the whipped cream into the bowl of a stand mixer. Sprinkle in the icing sugar.
- Using the wire whip attachment, whip the cream until soft peaks form. This will take about 4 minutes on medium-high. If you are using a handheld mixer, it will take a few minutes longer.
- Spoon the whipped cream on top of the chilled pie making swirls or a smooth surface as you wish.
Notes
- Use canned pineapple. I have tried to make this recipe with fresh pineapple and it doesn't work as well. You need the juice from the can to make the best curd.
- For a crunchier crust. If you would like a crunchier crust, you can bake it a 350°F/180°C oven for 10 minutes.
- Storage: This pie is best if eaten within the first day or two of making it. Store in the fridge.