This Iced Pineapple Pie with Plums smells like sunshine the moment you open the oven, with warm caramelized plums and a tangy pineapple cream that feels both tropical and comforting.
It is perfect for late summer gatherings, weekend dessert prep, or when you want something showy yet easy enough for a weeknight treat.
SaveI first made it for a backyard dinner and watched friends go back for seconds and thirds, so trust me when I say this recipe has serious wow power.
Iced Pineapple Pie With Plums Recipe
Ingredients
Crust
Plum Topping
Pineapple Cream
Vanilla Glaze
Instructions
- Prep the crust
In a bowl, stir together graham cracker crumbs, brown sugar, and melted butter until evenly moistened. Press the mixture firmly into a 9 inch pie plate, covering the bottom and sides. Bake at 350°F (175°C) for 10 to 12 minutes until lightly golden, then cool completely.
- Caramelize the plums
In a large skillet, combine plum halves, sugar, flour, cinnamon, lemon juice, vanilla, and water if the pan looks dry. Cook over medium heat, turning occasionally, for 15 to 20 minutes until the plums are tender and the juices thicken into a glossy syrup. Cool slightly, then spoon into the cooled crust, spreading into an even layer.
- Drain pineapple well
Pat the crushed pineapple dry in a fine mesh sieve or with clean kitchen towels. Removing as much juice as possible prevents a soggy cream later and keeps the flavor bright.
- Whip the cream
In a chilled bowl, beat the heavy cream until stiff peaks form. Set aside. This adds a light, airy texture to the pineapple cream.
- Soften cream cheese
Beat the softened cream cheese with sugar, salt, and vanilla until smooth and free of lumps, scraping down the sides of the bowl as needed.
- Fold pineapple into cream
Gently stir the drained crushed pineapple into the cream cheese mixture until well combined. Carefully fold in the whipped cream until no streaks remain.
- Assemble the pie
Spread the pineapple cream evenly over the plum layer in the crust, smoothing the top with a spatula. Cover and chill for at least 2 hours, preferably overnight, to let the flavors meld and the set cream firm up.
- Make the vanilla glaze
Whisk powdered sugar, cream or milk, vanilla, and salt in a bowl until smooth. If the glaze seems too thick, add a little more liquid; if too thin, add more powdered sugar.
- Glaze and chill
Pour the vanilla glaze over the chilled pie, spreading it gently to cover the top. Return to the refrigerator for 30 minutes so the glaze sets slightly.
- Serve and enjoy
Slice with a warm knife for clean cuts, and serve on its own or with a light whipped cream dollop and a few fresh mint leaves.
Substitutions and variations
- Use all fresh plums or all frozen plums if one type is unavailable.
- Swap graham cracker crumbs for digestive biscuit crumbs for a slightly richer crust.
- Replace cream cheese with mascarpone for a lighter, silkier pineapple cream.
- Use coconut cream instead of heavy cream for a dairy free version.
- Add a pinch of ginger to the pineapple cream for extra warmth and depth.
Chloe's tips
- For deeper flavor, use fresh pineapple chunks and puree them, then drain well before folding into the cream.
- Let the pie chill thoroughly before slicing so the layers stay neat and the glaze stays glossy.
- Toast the graham crumb crust with a kitchen torch or under the broiler briefly for extra crunch and aroma.
- If you prefer a less sweet glaze, reduce the powdered sugar by two tablespoons and taste before adding more.
- Keep leftover slices covered in the fridge and enjoy within 3 days for the best texture.
How to store it
- Store the assembled pie in an airtight container in the refrigerator for up to 3 days.
- Freeze individual slices wrapped tightly for up to 1 month and thaw in the fridge overnight before serving.
Serving suggestions
Serve this pie in elegant wedges to highlight the jewel toned plum ribbons and glossy vanilla top.
- Top each slice with a small swirl of whipped cream and a tiny mint leaf.
- Pair with a scoop of vanilla bean ice cream on the side for a classic finish.
- Drizzle a little extra glaze over the plate for a polished restaurant style look.
Frequently asked questions
Can I make the crust ahead of time and store it?
Yes, press and bake the crust up to 2 days in advance. Store it in an airtight container at room temperature, then assemble and chill before adding the fillings.
What if the plum juices make the crust soggy?
Thoroughly cool the plum mixture and let excess syrup thicken on the stove. You can also brush the crust with a thin layer of melted chocolate or apricot jam as a moisture barrier before adding the plums.
Is it okay to use frozen pineapple instead of canned?
Absolutely, just thaw completely, drain very well in a colander, and pat dry with towels before using to avoid excess liquid in the cream.
How do I know when the plums are done caramelizing?
They are ready when the plums are tender, the juices are thick and syrupy, and the sugar has dissolved into a smooth glaze that coats the back of a spoon.
Let's get cooking!
I hope you enjoy making and sharing this Iced Pineapple Pie with Plums as much as my friends and I did, celebrating late summer flavors with a cool, sweet finale.
