New this month
Get the Allrecipes magazine

Champagne Pie

"A fluffy pineapple custard pie with rum flavoring. This is called Champagne Pie because it's so light and delicate."
Added to shopping list. Go to shopping list.


servings 284 cals
Original recipe yields 16 servings (2 pies)

On Sale

What's on sale near you.


Sort stores by

We're showing stores near
Update Location
(uses your location)

May we suggest



{{model.addEditText}} Print
  1. In a large mixing bowl, cream butter or margarine and sugar together until fluffy. Blend in eggs. In a separate bowl, mix together flour and salt, then add to sugar mixture. Stir until ingredients are thoroughly combined.
  2. Add butter flavoring, vanilla, and pineapple juice to sugar and flour mixture. Blend well, then pour mixture into a large saucepan or double boiler. Place over medium heat and bring to a boil, stirring constantly. Reduce heat to a simmer and continue to cook mixture an additional 5 minutes, stirring frequently.
  3. In a large heatproof mixing bowl, blend frosting mix with boiling water. Beat until stiff, then stir in rum flavoring.
  4. Add cream cheese to mixture on stove, and stir just until incorporated. Pour mixture into frosting and blend until smooth. Pour mixture into baked pastry shells and sprinkle with chopped pecans. Chill for 4 hours before serving.

Nutrition Facts

Per Serving: 284 calories; 13.5 g fat; 37.3 g carbohydrates; 3.9 g protein; 48 mg cholesterol; 275 mg sodium. Full nutrition

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 3
Most helpful
Most positive
Least positive

This was a fantastic dessert. I made a couple changes though. Instead of pie crust, I crushed up butter cookies and made a crumb base, which went really well with the filling. I didn't use an...

This was very sweet. I did not taste any Champagne flavor. The reason I gave it 3 stars is because my guests really enjoyed it.

The light fluffy texture sent me floating on air! It's delicate pastry was complemented by the tart of the pineapple, although I must say it was quite tingly on the tongue. I do have one suggest...