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Dessert

Pineapple Pie

A custard pie with pineapple, cream, eggs, butter, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Pineapple Pie

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Whip the cream and the egg whites until stiff.

Make the filling

  1. Add ½ cup of sugar to the whipped cream and egg whites, then beat again.

  2. In a separate bowl, mix the remaining 1 cup of sugar with the grated pineapple and egg yolks.

  3. Combine the whipped cream mixture with the pineapple and yolks, and beat well.

  4. Gently fold in the beaten egg whites.

Bake

  1. Pour the mixture into a pie dish and bake for 25‑30 minutes, with or without a top crust.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Pineapple + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together1,134 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Heavy cream
Whipped to trap air, giving the filling a light, creamy body and moisture.
Eggs
Whites whip into a foam that lifts the filling; yolks add richness and help it set.
Sugar
Sweetens the filling and helps stabilise the whipped egg whites and cream.
Grated pineapple
Supplies the main flavour and moisture, with acidity that balances the sweetness.

The step that matters

Gently fold in the beaten egg whites. Whipped egg whites hold air bubbles that lighten the filling. Vigorous stirring deflates them, so the pie bakes denser and less airy.

Swap the pineapple

How well each one fits the dish's main ingredients (cream, butter, egg, sugar):

  1. Vanillafits better
  2. Strawberryfits better
  3. Raspberryfits better
  4. Pineapplethe original

Fit is the average pairing score against cream, butter, egg, sugar. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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