Fresh Pineapple Pie

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Fresh Pineapple Pie with Brown Sugar Whipped Cream
Makes one 9-inch pie or one 7-inch and one 5½-inch

Ripe pineapple, fresh orange juice and pineapple juice -with no sugar added- are the key players in this stovetop filling. Serve with brown sugar whipped cream or vanilla ice cream.

For the crust-
(I don’t add additional sugar to the crumbs but you can add 1 tablespoon if you wish)
6½ oz. vanilla wafers or vanilla shortbread cookies
6 oz. unsalted almonds, pecans or macadamia nuts
generous pinch kosher salt
2 oz. (4 tablespoons) unsalted butter, melted plus additional to butter pie plate(s)

Heat oven to 325 degrees F.  Lightly butter your pie plate(s).

Pulse nuts in food processor until you have coarse crumbs; transfer to a medium bowl. Pulse cookies until you have coarse crumbs; add to nut crumbs and combine. Add salt and melted butter to crumbs; blend thoroughly. Press mixture across the bottom and up the sides of the lightly buttered pie plate(s). Place pie plate(s) in the fridge to firm up for 10 minutes. Bake on middle rack of oven for 8-10 minutes, just until lightly golden. Cool pie shell(s) on a rack while you prepare the filling.
 
For the filling-
4 cups fresh pineapple, chopped (from one large ripe pineapple/peeled and cored)
1 cup fresh pineapple juice, no sugar added (canned is fine)
½ teaspoon orange zest
¼ cup fresh orange juice
¼ cup granulated sugar
¼ cup dark brown sugar
3 tablespoons cornstarch
¼ teaspoon kosher salt
½ teaspoon vanilla
 
Brown Sugar Whipped Cream-
¾ cup heavy cream
¼ cup dark brown sugar
pinch salt
½ teaspoon vanilla

​In the bowl of a stand mixer fitted with the whisk attachment, combine cream, brown sugar, salt and vanilla. Whip on medium-high speed until fluffy and thick, about 5 minutes. If not using right away, cover and refrigerate. Will keep refrigerated for 3-4 days.