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 Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: American

Keyword: Pineapple Pie Recipe

Servings:

Calories: 1193kcal

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.

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.