Best Pineapple Sponge Pie Recipes

Pineapple Sponge Pie image

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 10

3 large eggs, separated
Pastry for single-crust pie (9 inches)
3 tablespoons all-purpose flour
1/2 teaspoon plus 1/8 teaspoon salt, divided
1 cup sugar
1 cup 2% milk
1/4 cup lemon juice
1 teaspoon grated lemon zest
1 cup unsweetened pineapple chunks, drained and chopped
Fresh pineapple wedges and maraschino cherries, optional

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.

Nutrition Facts :

Pineapple Sponge Pie image

Provided by @MakeItYours

Number Of Ingredients 10

3 large eggs, separated
Dough for single-crust pie
3 tablespoons all-purpose flour
1/2 teaspoon plus 1/8 teaspoon salt, divided
1 cup sugar
1 cup 2% milk
1/4 cup lemon juice
1 teaspoon grated lemon zest
1 cup unsweetened pineapple chunks, drained and chopped
Optional: Fresh pineapple, maraschino cherries and frozen whipped topping, thawed

Steps:

Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. 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 crust., Bake 10 minutes; reduce oven temperature to 325°. Bake until top is puffed and lightly browned, 25-30 minutes longer. Cool on a wire rack. If desired, garnish with pineapple, cherries and whipped topping. Refrigerate leftovers.