Aunt Tootie'S Pineapple Pie

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Aunt Tootie'S Pineapple Pie to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Aunt Tootie'S Pineapple Pie, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1/3 cup white sugar
• 1 tablespoon cornstarch
• 1 (8 ounce) can crushed
• pineapple, with juice
• 1/2 cup milk
• 1/2 teaspoon vanilla extract
• 1 (8 ounce) package cream
• cheese, softened
• 1/2 cup white sugar
• 1/2 teaspoon salt
• 2 eggs
• 1 (9 inch) refrigerated pie crust
• 1 pinch ground nutmeg

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Preheat oven to 400 degrees F (200 degrees C)

Step 2: Technique & Execution

Stir together 1/3 cup of sugar and cornstarch in a small saucepan

Step 3: Technique & Execution

Stir in the crushed pineapple with the juice, then bring to a simmer over medium heat

Step 4: Technique & Execution

Cook and stir until the mixture has thickened and turned clear

Step 5: Technique & Execution

Remove from the heat and allow to cool

Step 6: Technique & Execution

While the pineapple mixture is cooling, place the milk, vanilla extract, cream cheese, 1/2 cup sugar, and salt into a blender