A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Eat cold.
Preserved exactly as written in the original source
beat the batter to a creamy froth
add the sugar and yolks of the eggs
continue beating till very light
add the cream, the pineapple grated and the whites of the eggs beaten to a stiff froth
Bake with an under crust
Eat cold
Modern guidance to help you succeed with this vintage recipe
Creaming butter and sugar incorporates air pockets that expand during baking, creating a lighter custard filling. The eggs provide structure through protein coagulation while the cream adds richness and helps prevent curdling. Folding in stiffly beaten egg whites at the end creates an airy, soufflé-like texture that sets during baking. The acidic pineapple balances the sweetness and tenderizes the custard.
The pie crust can be blind-baked up to 1 day ahead and stored covered at room temperature. The grated pineapple can be prepared 1 day ahead and refrigerated in an airtight container. The pie must be baked and chilled at least 4 hours before serving for proper setting.
Store covered in the refrigerator for up to 3 days. Do not freeze, as the custard will separate and become watery upon thawing. Serve chilled directly from the refrigerator.
AI-generated tips from Chef Cecil's culinary database
The pie crust can be blind-baked up to 1 day ahead and stored covered at room temperature. The grated pineapple can be prepared 1 day ahead and refrigerated in an airtight container. The pie must be baked and chilled at least 4 hours before serving for proper setting.
Store covered in the refrigerator for up to 3 days. Do not freeze, as the custard will separate and become watery upon thawing. Serve chilled directly from the refrigerator.
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