A Delicious, Skin-Healthy Pineapple Pie Recipe for Pi Day

by Meghan Carlson | 0 comments
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Happy Pi Day!

Pi Day (3/14) is a fun way to commemorate the mathematical constant “π,” the never-ending number (a trillion digits and counting!) that starts with those world-famous three digits, 3.14, and is used to calculate the circumference, area, and volume of circles.

But Pi Day isn’t just for math fans anymore—at least, it doesn’t have to be. Since π is pronounced “pie,” and pies are round (and delicious), it seems only fitting to bake a yummy, circular, seasonal, and skin-healthy pi-neapple pie today.

If you think that reasoning shows that we’ll take any excuse to bake a pie, well… you’re right!

Want to know what makes this pun-tastic recipe even better? March is the beginning of pineapple season, and pineapples are one of the healthiest fruits you can eat, especially when it comes to your skin. Pineapple is loaded with bromelain, a natural anti-inflammatory, as well as Vitamin C and potassium, antioxidants that help synthesize collagen (promoting firmness) and may protect against free radicals.

Is eating pineapple in pie form the healthiest way to get these benefits? Probably not. But it’s Pi Day, people! So take that extra slice and pat yourself on the back for a Pi Day celebrated in the tastiest way.

Old Fashioned Pineapple Meringue Pie

For the pie:

3/4 cup of sugar
2 Tbsp. butter
2 egg yolks
1/3 cup cornstarch
1/2 tsp. vanilla
1/2 cup + 2 Tbsp. water
1 fresh pineapple, cored and finely diced (for a smoother texture,use the chop setting in a food processor)

For the meringue:

2 egg whites
1/8 tsp. salt
1/4 tsp. cream of tartar
6 Tbsp. sugar
1 tsp. vanilla


  1. Preheat oven to 400 degrees.
  2. Add the pineapple, sugar, and butter to a medium saucepan. Cook on medium heat for about three minutes, stirring to combine and break up the pineapple pieces. Lower heat.
  3. In a separate bowl, combine egg yolks, cornstarch, vanilla, and water, stirring until combined. Add this mixture to the saucepan and cook over medium heat, stirring constantly until thick.
  4. Pour into a mixing bowl and place in refrigerator to cool off.
  5. For the meringue, whip the egg whites until they begin to foam.
  6. Add salt, cream of tartar, and vanilla.
  7. Continue whipping, gradually adding the sugar, until the meringue has soft peaks and is smooth and glossy.
  8. Once the pineapple mixture is cool, pour into a 9’’ baked pie crust (store-bought is fine, but scratch is recommended).
  9. Gently add the meringue on top, using a spoon to create peaks on top (optional).
  10. Place the pie in a 400-degree oven for 5 minutes to brown the meringue. Lower the heat to 325 degrees and bake for about 30 more minutes.
  11. Store in fridge until ready to serve. This pie is delicious warm or cold!