Pineapple Pie

Step 1

For the crust: Preheat the oven to 400℉. On a lightly floured surface, roll the pie dough into a 13-inch circle. Transfer the dough to a 9-inch pie plate. Tuck the edges of the crust under to be even with the edge of the pie plate and crimp as desired. Thoroughly prick the bottom and sides of the crust with a fork and place the pie plate in the freezer for 30 minutes.

Step 2

Line the pie crust with parchment paper or foil, then fill with pie weights or dried beans. Bake until the edges of the crust are lightly golden brown, 10 to 15 minutes. Place on a wire rack, remove the pie weights and parchment paper, and cool while you prepare the filling. Reduce the oven temperature to 350℉.

Step 3

In a large bowl, whisk together the sugar, egg yolks, melted butter, flour, lime juice, and salt until well combined and lightened in color. Mix in the crushed pineapple. Pour into the cooled pie crust.

Step 4

Bake until the edges of the filling are set and the center still has a little jiggle, about 1 hour. Transfer to a cooling rack to cool completely, about 1 hour. Serve each slice topped with a dollop of whipped cream and a cherry.