Del Monte® Pinkglow Pineapple Mini Pie
I recently had the pleasure of trying the stunning Del Monte® Pinkglow Pineapple, a fruit that’s as beautiful as it is delicious. This unique pineapple is naturally pink, exuding a sweet, aromatic fragrance when sliced. Its juicy, tender flesh was so irresistible that I made sure to savor every last bite. Inspired by the classic combination of apple pie and ice cream, I decided to create Pinkglow® Pineapple Mini Pies paired with a No-Churn Pinkglow® Ice Cream. The recipe is straightforward, and the result is surprisingly delightful.
What is Del Monte® Pinkglow Pineapple?
Del Monte® Pinkglow Pineapples are cultivated on a specialized farm in the South-Central region of Costa Rica, where the soil and climate are perfect for pineapple growth. These pineapples are sweeter and juicier than the traditional varieties, with a distinctive candy-like pineapple aroma. The vibrant pink color is due to lycopene, a natural pigment also found in tomatoes and watermelon, which imparts a rosy hue to the fruit. For more information and interesting facts about Del Monte® Pinkglow® Pineapple, click here.
Del Monte® Pinkglow Pineapple Mini Pie
Equipment
- Oven
Ingredients
Pineapple Filling
- 300 g Pinkglow Pineapple
- 20 g sugar
- 35 g honey
- A pinch of salt
Pie Crust
- 1 box Pillsbury Easy Roll Pie Crust
Egg Wash
- 1 egg beaten
Ruby Chocolate Glaze
- 50 g ruby chocolate bar
- 1 tbsp unsalted butter
Instructions
To Prepare Pineapple Filling:
- Dice the pineapple into fine pieces, leaving some small chunks for texture in the pie filling.
- Squeeze out as much juice from the pineapple as possible before cooking to shorten the cooking time.
- Place the diced pineapple, sugar, and salt in a saucepan. Cook over medium to medium-high heat, stirring constantly.
- Once the water starts to evaporate, add the honey. Continue to stir until the moisture is almost fully evaporated and the pineapple turns a dark pink color and starts to stick together. This process takes about 15-20 minutes.
- Transfer the pineapple filling to a bowl. Cover with plastic wrap and refrigerate overnight or for at least 1 hour to make the filling easier to work with.
To Assemble:
- Preheat the oven to 175°C (347°F).
- Remove the Easy Roll Pie Crust from the box and let it sit at room temperature for 5-10 minutes.
- Roll out the pie crust dough and cut it into 6cm x 8cm rectangles, yielding a total of 16 rectangles.
- Place 8 rectangles on a baking sheet lined with parchment paper or a silicone baking mat.
- Brush egg wash over the entire surface of each rectangle on the baking sheet.
- Place 1.5 tbsp of pineapple filling in the center of each rectangle and spread it, leaving a ¼ inch border around the edges.
- Brush another rectangle with egg wash, then place it on top of the filling-topped rectangles, egg wash side down. Use a fork to press around the edges to seal the dough and poke holes on top to allow steam to escape. Brush the tops with egg wash for a golden color when baking.
- Repeat steps 5-7 for the remaining rectangles.
- Bake for 15-18 minutes or until golden brown.
- Transfer the pies to a cooling rack to cool completely before glazing.
To Prepare Ruby Chocolate Glaze:
- Use a double boiler method to melt the ruby chocolate and unsalted butter together over a pot of hot water.
- Use a piping bag to drizzle the glaze over each pineapple pie, or use a spoon to glaze them. Ready to serve.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn advertising fees by linking to Amazon.ca and affiliated websites.
