November 28, 2023
Review RecipePineapple Pie
This pineapple pie is a tropical treat of luscious pineapple filling, enveloped in a golden crust for a perfect balance of sweet and tangy.
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Treat yourself to a taste of the tropics with our pineapple pie that boasts a creamy pineapple filling encased in a golden crust. Its tangy-sweet flavors and dreamy texture make it the perfect crowd-pleaser for any occasion.
Pineapple Pie Ingredients
Transport your taste buds with our homemade pineapple pie. This dessert features a creamy, dreamy pineapple filling enveloped in a golden, flaky crust.
Using the premade crust saves time in this easy recipe, allowing you to focus on the luscious filling.
The filling is made with crushed pineapple, which infuses the pie with its tropical goodness while adding fresh lemon juice brightens the flavors and adds a refreshing zing.
The key ingredients you’ll need are:
- 1 (9-inch) premade refrigerated pie crust (Pillsbury brand)
- 1 egg, room temperature
- 1 teaspoon of water, room temperature
- ⅔ cup of granulated sugar
- ¼ cup of cornstarch
- ½ teaspoon of salt
- 20-ounce can of crushed pineapple (in 100% pineapple juice)
- 1½ tablespoons of fresh lemon juice
- 1½ teaspoons of vanilla extract
For The Garnish:
- 4 ounces (half a standard tub) of Cool Whip whipped topping, thawed
- Canned pineapple rings (in 100% juice)
- Maraschino cherries
PRO TIP:
Be sure you are using pineapple (crushed and slices) packed in 100% juice. The pineapple packed in the heavy syrup will make this pie too sweet.
Substitutions and Additions
HOMEMADE CRUST: Use your favorite pie crust recipe for a homemade touch. Consider experimenting with graham cracker or cookie crusts for a unique twist.
PIE CRUST: I like to use the rolled pie crusts (like the Pillsbury brand) found in the refrigerated section of your grocery store because I can use them in my own baking pie pans and crimp the edges the way I like. Follow the directions on the box to unroll the crusts from the packaging.
You can use the frozen pie crusts that are already formed into a disposable aluminum pie pan as well to make this quick and easy pineapple pie even faster and easier. You just want to get a deep dish 9-inch size one and follow the package directions for thawing before baking.
WHIPPED TOPPING: Swap the premade whipped topping with a homemade version. Try stabilized whipped cream for a richer, creamier topping.
PINEAPPLE RINGS: Instead of canned pineapple rings, use fresh pineapple slices for a burst of vibrant flavor and a visual appeal in this classic pineapple pie.
FRUIT: Add other tropical fruits like mangoes, papayas, or passion fruit to the pineapple filling for an exotic fruit medley.
How To Make This Pineapple Pie Recipe
Here’s how to make the best pineapple pie:
STEP ONE: Preheat the oven to 375°F. Place the pre-made pie dough into a 9-inch, deep dish pie pan. Crimp the edges of the pie crust to form a decorative outer edge.
OUR RECIPE DEVELOPER SAYS
If you plan on freezing your fruit pie, I suggest baking it in a disposable, deep-dish aluminum pie pan. This will make it easier to bake, cool, wrap, and freeze.
STEP TWO: Whisk together the egg and water in a small bowl to create an egg wash. Using a pastry brush, lightly brush the entire bottom and edges of the pie crust with the egg wash. Set aside.
STEP THREE: Whisk together the granulated sugar, cornstarch, and salt in a large mixing bowl until fully combined.
STEP FOUR: Add the crushed pineapple, fresh lemon juice, and vanilla extract. Whisk until all the ingredients are fully incorporated.
STEP FIVE: Pour the pineapple pie filling into the prepared pie crust. Bake for 45-50 minutes or until the crust is golden brown and the center of the pie is set. You will want to check your crust at the 30-minute mark and loosely cover your pie with a piece of aluminum foil if the crust is browning too fast.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your pie at the lower end of the recommended baking time.
STEP SIX: Allow your pineapple pie to cool completely before adding the garnish of whipped topping, pineapple rings, and maraschino cherries to the top of the pie.
PRO TIP:
I like to pat my pineapple slices dry before adding them to my pie as a garnish. You can place your pineapple slices on a plate and put them into the refrigerator to chill and dry a bit as well before using them.
How To Serve
Enjoy a classic slice of our tropical pineapple pie on its own with a cup of coffee or iced tea for an indulgent treat.
Elevate your pie experience by serving it warm with a scoop of vanilla ice cream. The creamy, sweet ice cream complements the tangy pineapple filling perfectly.
Our raspberry pie and strawberry pie are two more easy pie recipes that feature a juicy summer fruit.
MORE PIE RECIPES
Storage
MAKE AHEAD: Our delicious pineapple pie can be prepared ahead by making the pie crust and filling separately. Store the pie crust in the refrigerator and the filling in an airtight container. Assemble the pie and bake when ready to serve.
IN THE FRIDGE: After baking and cooling the pie, store it loosely covered with plastic wrap in the refrigerator for up to 3 days. Remember to garnish the pie only before serving.
IN THE FREEZER: To freeze the pie, let it cool completely, then wrap it tightly with plastic wrap or aluminum foil. Store it in the freezer for up to 2 months. Thaw it completely in the refrigerator before garnishing, slicing, and serving.
Why We Love This Recipe
Our pineapple pie is a beloved recipe for several reasons:
TROPICAL BLISS: The delicious treat captures the sunny essence of the tropics with its luscious pineapple flavor, whisking you away to an island getaway with every bite.
EASY AND QUICK: Using premade pie crust simplifies the process, making this recipe a breeze to put together without compromising on flavor.
ENDLESS PAIRINGS: The versatility of this pineapple cream pie pairs well with various accompaniments, making it easy to customize according to your taste preferences.
Indulge in a taste of the tropics with our pineapple pie! Its tangy pineapple filling nestled in a golden crust and topped with creamy whipped topping makes it a delicious dessert for any occasion.
Frequently Asked Questions
Can I use fresh pineapple instead of canned pineapple for this easy recipe?
Fresh pineapple will work just as well. Simply chop the fresh pineapple into small pieces to match the crushed texture.
Can I use a store-bought graham cracker pie crust for this pie?
While the graham cracker crust will give the pie a different flavor profile, you can certainly use it as a tasty alternative to the traditional pie crust.
Can I use canned pineapple in syrup instead of 100% juice?
While you can use pineapple in syrup, keep in mind that it will make the pie sweeter. We recommend sticking to pineapple in 100% juice for a well-balanced flavor.
How can I prevent the pie crust from getting soggy?
To prevent a soggy crust, make sure the filling is thick and not watery and coat the crust with an egg wash before adding the filling.
Can I add other fruits to the filling?
Feel free to experiment with other fruit-filling ideas, like mangoes or peaches, for a medley of flavors.
More Recipes You’ll Love
- Strawberry Lemonade Cocktail
- Jello Pie
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- Buttermilk Pie
- Air Fryer Pineapple
- Cream Horns
- Butterscotch Cool Whip Pie
- Hershey Pie
- Grilled Pineapple
- Baked Puff Pastry
- Pineapple Pretzel Salad
- Root Beer Popsicles
- Pineapple Coleslaw
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Pineapple Pie
This pineapple pie is a tropical treat of luscious pineapple filling, enveloped in a golden crust for a perfect balance of sweet and tangy.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8
Ingredients
- 9 inch premade refrigerated pie crust (Pillsbury brand)
- 1 egg, room temperature
- 1 teaspoon water, room temperature
- ⅔ cup granulated sugar
- ¼ cup cornstarch
- ½ teaspoon salt
- 20 ounces crushed pineapple, in 100% juice
- 1½ tablespoons fresh lemon juice
- 1½ teaspoons vanilla extract
Garnish
- 4 ounces half a standard tub whipped topping, thawed
- Canned pineapple rings, in 100% juice
- Maraschino cherries
Instructions
- Preheat oven to 375°F. Place the pre-made pie crust into a 9-inch, deep dish pie pan. Crimp the edges of the pie crust to form a decorative outer edge.
- Whisk together the egg and water in a small bowl to create an egg wash. Using a pastry brush, lightly brush the entire bottom and edges of the pie crust with the egg wash. Set aside.
- Whisk together the granulated sugar, cornstarch, and salt in a large mixing bowl until fully combined.
- Add the crushed pineapple, fresh lemon juice, and vanilla extract. Whisk until all the ingredients are fully incorporated.
- Pour the pineapple pie filling into the prepared pie crust. Bake for 45-50 minutes or until the crust is golden brown and the center of the pie is set. You will want to check your crust at the 30-minute mark and loosely cover your pie with a piece of aluminum foil if the crust is browning too fast.
- Allow your pineapple pie to cool completely before adding the garnish of whipped topping, pineapple rings, and maraschino cherries.
Notes
- Be sure you are using pineapple (crushed and slices) packed in 100% juice. The pineapple packed in the heavy syrup will make this pie too sweet.
- If you plan on freezing your fruit pie, I suggest baking it in a disposable, deep-dish aluminum pie pan. This will make it easier to bake, cool, wrap, and freeze.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your pie at the lower end of the recommended baking time.
- I like to pat my pineapple slices dry before adding them to my pie as a garnish. You can place your pineapple slices on a plate and put them into the refrigerator to chill and dry a bit as well before using them.
Nutrition
Calories: 1193kcal | Carbohydrates: 144g | Protein: 15g | Fat: 61g | Saturated Fat: 20g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 28g | Trans Fat: 0.003g | Cholesterol: 21mg | Sodium: 1085mg | Potassium: 333mg | Fiber: 7g | Sugar: 30g | Vitamin A: 78IU | Vitamin C: 8mg | Calcium: 68mg | Iron: 6mg
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