Ingredients
For the crust:
• 1 ½ cups all-purpose flour (or gluten-free 1:1 blend)
• ¼ cup powdered sugar
• ½ tsp salt
• ½ cup cold butter, cubed (or coconut oil for vegan)
• 1 egg yolk
• 1–2 tbsp ice water (if needed)
For the filling:
• 1 can (8 oz) crushed pineapple in juice (drained well)
• ⅓ cup granulated sugar
• 2 tbsp cornstarch
• 1 egg
• 1 tbsp lemon juice
• ½ tsp vanilla extract
• Optional: ¼ cup shredded coconut or diced mango for tropical flair
Instructions
- Make the crust: In a food processor, pulse flour, powdered sugar, and salt. Add cold butter and pulse until crumbly. Add egg yolk and pulse until dough forms. If too dry, add 1–2 tbsp ice water.
- Press dough into a 9-inch tart pan with removable bottom. Prick base with a fork. Chill 20 minutes.
- Preheat oven to 375°F (190°C). Line crust with parchment and fill with pie weights or dried beans.
- Blind bake 15 minutes. Remove weights and parchment. Bake 5 more minutes until golden. Cool slightly.
- Make the filling: In a saucepan, whisk sugar and cornstarch. Stir in drained pineapple, egg, lemon juice, and vanilla. Cook over medium heat, stirring constantly, 5–7 minutes until thick and bubbly.
- Pour warm filling into cooled crust. Smooth the top.
- Optional: Sprinkle with shredded coconut or diced mango.
- Chill at least 2 hours before serving. Slice and enjoy cold!
✨ Bright, refreshing, and perfect for picnics, brunch, or a light dessert after dinner!
PREP TIME & NUTRITION :
Prep Time : 25 mins , Cook Time : 25 mins , Total Time : 2 hrs 50 mins (includes chilling) , Servings : 8 slices , Calories : 180 , Net Carbs: 24g , Fats: 9g , Protein: 3g