Pineapple pie is the perfect summer dessert. It has a rich, sugary crust and plenty of bright and tangy pineapples in every bite.
It’s sweet, tropical, tart, and delicious. And you can make it for practically any occasion.
Pineapple Pie
It takes minimal effort to pull together and requires few ingredients. (Thank you, store-bought pie crusts!) Even beginner bakers can put it together with no trouble.
There are dozens of recipes for pineapple pie out there, but this one is one of my favorites.
- It keeps things simple. It requires only six ingredients and very little hands-on work.
- It tastes incredible. Everything about this pie is perfectly balanced and super scrumptious.
It’s full of bright, tropical, summery flavor, and the flaky, melt-in-your-mouth crust is hard to beat. True, it’s just a store-bought crust. But adding milk and sugar on top gives it a fantastic taste.
It also tastes great, warm or cold, so you can enjoy the leftovers for days. And finally, it’s not too indulgent.
This simple pie full of sweet, delicious pineapples is the ideal dessert!
Ingredients
Here’s a list of what you need to make pineapple pie:
- Pineapples – You’ll need a large (20-ounce) can of crushed pineapples with juice. Avoid getting any other type of pineapple. These work best.
- White sugar – Its sweetness helps cut through the otherwise tart tanginess of the pineapples. You also dust the top of the pie with more sugar.
- Cornstarch – It helps thicken the filling.
- Lemon juice – Its acidity and tartness pair nicely with the pineapples.
- Double-crust pie pastry – You can make this pie using a homemade crust if you prefer. But I stick to the premade kind to save time.
- Milk – You need just a little to brush over the top of the pie. It’ll help give it a gorgeous golden-brown color and hold the sugar on top.
How to Make Pineapple Pie
Following this recipe couldn’t be easier!
1. Preheat. Set the oven to 425 degrees Fahrenheit.
2. Make the filling. Combine the pineapples, 3/4 cup of sugar, cornstarch, and lemon juice in a medium saucepan. Cook the mixture over medium heat, stirring frequently, then boil it for 1 minute.
Allow the filling to cool slightly before the next step.
3. Assemble the pie. Put the bottom pie crust into a pie plate and pour the filling into it. Cover the filling with the second pie crust, fluting the edges to seal it.
Make steam vent slashes across the top, then brush it with milk. Finish by sprinkling the final tablespoon of sugar over the top crust.
4. Bake. Bake it in the preheated oven for about 35 minutes. The pie should be golden brown when it’s ready.
5. Cool, slice, and serve. Let the pie cool for at least 10 to 15 minutes before cutting it. Then, enjoy it at room temperature or chilled.
Tips for the Best Pineapple Pie
- Choose your can. Crushed pineapples with juice are best for this recipe. But if you have tidbits or slices, don’t run out and buy more. Simply pour the pineapples into a food processor or chopper and crush them.
- Make pineapples the star of the show. Want to really highlight the pineapples’ flavor? Cut back on the sugar. Use only a fourth cup in the filling and the extra tablespoon on top. Remember, this will result in a tarter and tangier (but fruitier!) pie.
- Give the crust an egg wash. Do this before adding the pie filling. It’ll ensure the bottom crust doesn’t get too soggy.
- Make foil your friend. Wrap the edges of the pie crust in aluminum foil. You only need to do this if the edges cook faster than the pie. The foil will prevent them from burning.
- Don’t rush it! Seriously, longer is better when it comes to cooling time. The filling will still be runny if you cut into the pie too soon. Give it time to cool and set.
Recipe Variations
Here are some fun variations you can try for this pie:
- Take the topping up a notch. Instead of plain old sugar, add a cinnamon and sugar topping. It gives the pie a warmer, slightly spiced flavor.
- Make a homemade pie crust. It takes longer, but it’s definitely delicious.
- Use fresh pineapples. This variation is for experienced bakers only. You need to cook the pineapples and thicken and sweeten them. It takes some work but is worth it if you know how.
- Make it creamy and dreamy. Adding vanilla pudding to the filling results in a smoother, creamier filling.
- Create a masterpiece with cream cheese. Add cream cheese to the mix! Doing so will give you a creamy, cheesy pineapple pie. You need about 4 ounces.
Serving Suggestions
Wondering what to serve with pineapple pie? The options are limitless! It tastes great on its own, or you can add toppings for extra decadence.
Here are some of my favorites:
- Top it with some homemade whipped cream for even more sweetness.
- Make one of these 21 no-churn ice cream flavors to serve with it.
- Use your favorite sauces (chocolate, caramel, strawberry, etc.) to add more flavor.
- Add some nuts, crushed graham crackers, or chocolate chips to the top.
- Serve it for dessert after having delicious oven-baked ribs or Filipino chicken adobo.
How to Store & Freeze
Here’s how to keep leftover pineapple pie fresh:
To Store: This pie tastes wonderful chilled, so you can store it at room temperature or in the fridge with no problems. Simply let it cool first. Then, transfer the leftovers to an air-tight container.
It should last about 3 days at room temperature and up to 5 in the fridge.
To Freeze: Wrap the pie tightly in plastic wrap. Then, slip it into a large freezer-safe bag. Freeze in a “normal” pie position, and don’t place anything on top of it. It should last for up to 3 months.
To Thaw: Transfer the pie to the fridge and let it thaw overnight. You can then enjoy it chilled or set it on the counter for an hour or so to warm it to room temperature. I don’t recommend reheating it.
Pineapple Pie Recipe
8
servings10
minutes45
minutes362
kcalThis is the best pineapple pie recipe you’ll ever have! Using a store-bought crust, it couldn’t be easier to make. It’s light, sweet, and delicious.
Ingredients
1 (20-ounce) can crushed pineapples with juice
3/4 cup + 1 tablespoon white sugar, divided
3 tablespoons cornstarch
1 tablespoon lemon juice
1 (14.1-ounce) package double-crust pie pastry, thawed
2 tablespoons milk
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Mix the crushed pineapples, 3/4 cup of sugar, cornstarch, and lemon juice in a medium saucepan. Cook the mixture over medium heat, stirring continuously. Next, boil it for 1 minute, then allow the filling to cool a bit.
- Place one of the pie crusts into a 9-inch pie plate. Then, pour the slightly cooled filling into the crust. Cover with the remaining crust, pressing the edges in a fluted style to seal it.
- Use a knife to make a few slashes (steam vents) on the pie’s top. Then, brush the entire thing with milk and sprinkle the remaining tablespoon of sugar on top.
- Bake at 425 degrees for about 35 minutes or until the pie crust is golden brown. Then, remove it from the oven and let it cool.
- Serve at room temperature or chilled, and enjoy!
I’ve been trying to find a recipe for a pineapple pie that my Mother used to make, it was made from just the juice and didn’t have pineapple in it. It was like a custard pie with meringue on it. Would you happen to have a recipe for one?
Hi Barbara, we don’t have a pineapple and meringue pie recipe…yet!
But here’s the one I use. It’s got a pineapple curd filling and fluffy meringue top. I use 4 egg yolks for the filling and 4 egg whites for the topping so nothing goes to waste. But you might not need/want all the meringue. It makes quite a lot!
INGREDIENTS:
For the Pie
1 store-bought pie crust (cookie or pastry)
1 teaspoon plain, powdered gelatin
2 tablespoons water
2 whole eggs
4 egg yolks
1 cup granulated sugar
3/4 cup pineapple juice
1/2 cup unsalted butter
For the Meringue
4 egg whites
1/4 teaspoon cream of tartar
6 tablespoons granulated sugar
INSTRUCTIONS:
1. Preheat the oven to 350°F and bake the pie crust (if needed) per the package instructions. Set aside and raise the oven temp to 400°F.
2. Place the water into a small bowl and sprinkle the gelatin over the top. Mix gently, then set it aside.
3. Whisk the whole eggs and yolks in a large, heatproof bowl. Add the sugar and pineapple juice and whisk until smooth.
4. Set a medium pot with 2-3 inches of water over medium-low heat to simmer. Place the bowl on top (it should be big enough to sit on the rim without touching the water) and whisk constantly until thick.
5. Add the butter a little at a time, whisking constantly. Then, take the bowl off the pot and whisk the gelatin into the curd.
6. Strain the curd into the pie crust through a fine mesh sieve. Spread it out so it’s flat.
7. Whip the egg whites in a stand mixer until they look foamy. Add the cream of tartar and continue whipping. Add the sugar slowly, then whip to stiff peaks.
8. Spread the meringue over the pie and bake for 5-10 minutes or until lightly golden brown.
9. Let the pie cool on the counter for 30-60 minutes, then chill it in the fridge for 3-4 hours or until the curd is set.
My mother made a pineapple cream pie with meringue. It was just a cream pie with a can of crushed pineapple. I suppose she cut down on the milk to accommodate the juice in the can. Anyway, every time I see one of my brothers’ old friends the will always bring up how good those pies were.