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Yields:
12 serving(s)
Prep Time:
25 mins
Total Time:
3 hrs
This pineapple pie is what happens when a classic Southern dessert takes a tropical vacation. With a rich, custardy filling similar to chess pie, but with crushed pineapple, a hint of lime, and a whipped cream and maraschino cherry topping, it's sweet, tangy, and just the right amount of retro—like something you’d find at a church picnic or passed down on a hand-written recipe card.
This dessert is the ultimate treat for all your summer cookouts and poolside parties, but don't count it out once the weather cools! It's one of those fruit pies that is just as welcome on a holiday dessert spread. Best of all, it’s make-ahead friendly and slices like a dream, so whether you're hosting the get-together or just showing up with a delicious dessert in hand, this sunny pie is ready to be the star of the menu.
Find even more sweet pineapple recipes to love here!
Can you use fresh pineapple for pineapple pie?
This is one instance where canned is best. Fresh pineapple can be tricky to work with and may prevent the filling from setting up properly. Canned crushed pineapple, on the other hand, has just the right texture and moisture level for a smooth, custardy filling—and it’s a whole lot more convenient, too!
Can you use store-bought pie crust?
Absolutely. Buttery, flaky, homemade pie crust is hard to beat, but when you're in a pinch, refrigerated pie crust—or even one made from a mix—works perfectly well for this pineapple pie. Just be sure to blind-bake the crust before adding the filling.
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Ingredients
- 1
- 2/3 cup
granulated sugar
- 4
large egg yolks
- 4 Tbsp.
salted butter, melted
- 3 Tbsp.
all-purpose flour, plus more for dusting
Juice of 1 lime
- 1/4 tsp.
kosher salt
- 1
(20-oz) can crushed pineapple in juice, drained (do not press dry)
Whipped cream, for serving
- 12
maraschino cherries, for serving
Directions
- Step 1For the crust: Preheat the oven to 400℉. On a lightly floured surface, roll the pie dough into a 13-inch circle. Transfer the dough to a 9-inch pie plate. Tuck the edges of the crust under to be even with the edge of the pie plate and crimp as desired. Thoroughly prick the bottom and sides of the crust with a fork and place the pie plate in the freezer for 30 minutes.
- Step 2Line the pie crust with parchment paper or foil, then fill with pie weights or dried beans. Bake until the edges of the crust are lightly golden brown, 10 to 15 minutes. Place on a wire rack, remove the pie weights and parchment paper, and cool while you prepare the filling. Reduce the oven temperature to 350℉.
- Step 3In a large bowl, whisk together the sugar, egg yolks, melted butter, flour, lime juice, and salt until well combined and lightened in color. Mix in the crushed pineapple. Pour into the cooled pie crust.
- Step 4Bake until the edges of the filling are set and the center still has a little jiggle, about 1 hour. Transfer to a cooling rack to cool completely, about 1 hour. Serve each slice topped with a dollop of whipped cream and a cherry.
Tip: Pineapple pie can be made up to 2 days ahead and stored, covered, in the refrigerator; bring it to room temperature before serving. Leftovers will keep refrigerated for up to 4 days. Add the whipped cream and cherries when ready to serve. To freeze, wrap the fully cooled pie tightly in a layer of plastic, then a layer of foil; freeze for up to 1 month and thaw overnight in the refrigerator before serving.
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