Pineapple Pie Recipe: Ever tried pineapple in a pie? If not, you’re seriously missing out on one of the most underrated desserts out there. Pineapple pie is like summer in a slice – sweet, juicy, slightly tart, and wrapped in a golden flaky crust that just melts in your mouth. Whether you’re a seasoned baker or a kitchen newbie, this tropical treat is something you can easily whip up with just a handful of ingredients.
Most of us are familiar with the classics – apple pie, pumpkin pie, maybe even cherry – but pineapple? That’s where you get to surprise people. It’s vibrant, refreshing, and just exotic enough to steal the show at any dinner party or family gathering. Imagine taking a bite and getting that perfect balance between tart pineapple and sweet, buttery crust. That’s what we’re aiming for here.
But this isn’t just any recipe—it’s your step-by-step, foolproof guide to making pineapple pie like a pro. No fluff, no confusing instructions. Just real baking, made easy and delicious.
Health Benefits of Pineapple in Desserts
Let’s be real—most pies aren’t exactly health food. But pineapple adds a touch of nutrition to your dessert that you can feel good about. This tropical fruit is loaded with vitamin C, antioxidants, and digestive enzymes like bromelain that help break down proteins and reduce inflammation.
While we’re adding sugar and butter (we’re making pie after all), the pineapple itself is naturally sweet, which means you might not need as much added sugar compared to other fruit pies. It’s also lower in calories than more sugar-dense fruits like bananas or figs.
If you’re trying to sneak a little health into your desserts, using fresh pineapple instead of canned helps reduce added sugar and preservatives. And for those with dietary restrictions, pineapple pie is easy to adapt—think dairy-free crusts or gluten-free flours.
Overview of Pineapple Pie
So, what’s the big deal about pineapple pie? First off, it’s not something you see every day—which makes it a conversation starter. The balance of sweetness and acidity in pineapple makes it a perfect fruit for baking. It doesn’t turn mushy in the oven like some fruits, and its tangy flavor stands up well to a buttery crust.
Pineapple pies are popular in several regions—from the Southern U.S. to parts of Asia. In the Philippines, for instance, “pineapple tarts” are a holiday tradition. Hawaiian-inspired versions often include coconut or macadamia nuts. The bottom line? Pineapple pie is flexible, flavorful, and fun.
Ingredients You’ll Need
Here’s what you need to get started. The beauty of this recipe is its simplicity—most of the ingredients are pantry staples.
For the Filling:
- 2 cups chopped fresh pineapple (or 1 can crushed pineapple, drained)
- ¾ cup granulated sugar (adjust to taste)
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon (optional)
- Pinch of salt
For the Crust:
- 2 ½ cups all-purpose flour
- 1 cup (2 sticks) cold unsalted butter, cubed
- ½ teaspoon salt
- 6–8 tablespoons ice water
Optional: Use a store-bought pie crust if you’re short on time.
For Egg Wash (optional but makes a golden crust):
- 1 egg yolk
- 1 tablespoon milk
If you’re going for a topping, whipped cream, toasted coconut, or vanilla ice cream work wonderfully.
Essential Kitchen Tools
Before we dive in, make sure your kitchen is equipped. You don’t need fancy gear—just the basics.
Must-Haves:
- Mixing bowls
- Rolling pin
- 9-inch pie dish
- Saucepan
- Whisk or spatula
- Knife and cutting board
- Pastry brush (for egg wash)
- Cooling rack
Helpful Extras:
- Pastry cutter or food processor (for making crust)
- Pie weights or dry beans (to blind bake crust)
- Zester (if you want to add citrus zest)
No stand mixer? No problem. You can do everything by hand here.
Step-by-Step Guide to Make Pineapple Pie
Let’s get baking! Follow this guide step-by-step for a pie that’s golden, gooey, and gorgeous.
Step 1: Prepare the Pineapple
If you’re using fresh pineapple, peel and core it, then chop into small chunks. For canned, drain it well—you don’t want a soggy crust. Set aside.
Step 2: Make the Filling
In a saucepan, combine the chopped pineapple, sugar, cornstarch, lemon juice, cinnamon, and salt. Cook over medium heat, stirring constantly until the mixture thickens (about 5–7 minutes). Remove from heat and stir in vanilla extract. Let it cool.
Step 3: Make the Pie Crust
In a large bowl, mix flour and salt. Add cold butter and cut it into the flour using a pastry cutter or your hands until the mixture looks like coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough holds together. Split into two discs, wrap in plastic, and chill for 30 minutes.
Step 4: Roll Out the Dough
On a lightly floured surface, roll one disc into a 12-inch circle. Place it in the pie dish and trim excess. Pour in the cooled pineapple filling.
Step 5: Add the Top Crust
Roll out the second dough disc. Lay it over the filling, trim, and crimp the edges. Cut a few slits for steam or make a lattice design if you’re feeling fancy.
Step 6: Apply Egg Wash
Mix egg yolk with milk and brush over the top crust. This gives it that bakery-style golden glow.
Step 7: Bake
Preheat oven to 375°F (190°C). Bake for 45–55 minutes until the crust is golden and the filling is bubbly. If the edges brown too fast, cover them with foil.
Step 8: Cool Before Serving
Cool the pie on a rack for at least 2 hours to allow the filling to set. Serve warm or chilled, with ice cream if desired.
Pro Tips for the Best Pineapple Pie
Baking a pie isn’t rocket science, but a few small tweaks can make a world of difference between “just okay” and “oh wow, who made this?” Here are some expert tips to help you master the art of pineapple pie:
- Use cold butter for the crust. Seriously, this matters. Cold butter equals flakier, more tender crust. If the butter melts into the flour before baking, you’ll end up with a dense or greasy base.
- Blind bake the crust for extra crispness. Want to avoid a soggy bottom? Try partially baking your bottom crust (called blind baking) before you add the filling. Just prick it with a fork, line it with parchment paper, and fill with pie weights or dried beans. Bake at 375°F for 10–12 minutes.
- Strain your pineapple. Whether fresh or canned, pineapple tends to hold a lot of liquid. Too much moisture = runny pie. After chopping, strain or pat it dry with a paper towel.
- Add a thickener. Cornstarch is a must to help firm up the filling. Don’t skip it—or you’ll have pineapple soup inside your crust.
- Balance the sweetness. Pineapple is naturally sweet, but depending on ripeness or brand (if canned), you may need to adjust your sugar. Always taste the filling before baking.
- Add a hint of spice. A tiny pinch of cinnamon or nutmeg gives the filling warmth and depth. It’s subtle but powerful.
Follow these, and you’ll be the pineapple pie master everyone talks about at the next potluck.
Mistakes to Avoid
Even the best bakers mess up sometimes, but knowing what not to do can help save your pie. Here are common pitfalls and how to avoid them:
- Using wet pineapple: This is the #1 mistake. Pineapple is juicy, which is great for taste—but not for pie texture. Drain it well and even press it a bit with a paper towel.
- Overmixing the crust: The more you work the dough, the tougher it gets. Mix just until the dough comes together—no need to knead it like bread.
- Skipping the cooling time: We get it—you want that warm slice ASAP. But cutting into a hot pie means the filling will spill out like lava. Let it rest at least 2 hours so it firms up.
- Too much sugar: Pineapple is sweet enough on its own. Over-sweetening can make the pie cloying and mask the fruit flavor. Taste-test your filling before adding the full amount of sugar.
- Not venting the top crust: You need those steam slits! Otherwise, the pie traps moisture and turns soggy inside.
Learn from these common goofs, and your next pineapple pie will be absolutely flawless.
Variations and Twists
Want to take your pineapple pie to the next level or cater to special diets? Here are some delicious twists and creative versions to try:
1. Coconut Pineapple Pie
A tropical dream come true. Add shredded coconut (sweetened or unsweetened) to the filling or sprinkle on top. You can even replace part of the flour in the crust with coconut flour for a richer flavor.
2. Pineapple Cream Cheese Pie
Mix softened cream cheese with a bit of sugar and vanilla, and spread it on the bottom crust before adding the pineapple filling. It adds a creamy layer that pairs beautifully with the tart fruit.
3. Pineapple Upside-Down Pie
Think of it like a mashup between a classic pineapple upside-down cake and a pie. Arrange pineapple rings with maraschino cherries on the bottom of your pie plate, pour in the filling, and flip it after baking.
4. Vegan Pineapple Pie
Use plant-based butter or coconut oil for the crust, and opt for a cornstarch-only filling thickener. Skip the egg wash or use almond milk with maple syrup for shine.
5. Gluten-Free Pineapple Pie
Use a gluten-free flour blend for the crust or almond flour for a nutty twist. Many store-bought gluten-free crusts also work great if you’re in a pinch.
These variations let you customize your pineapple pie to match your mood, dietary needs, or just plain curiosity.
How to Serve Pineapple Pie
You’ve baked your pie, it smells heavenly, and now it’s time to serve it up like a true pro.
Best Serving Temperature
- Warm: Fresh from the oven (after cooling) is delightful with melting vanilla ice cream.
- Room temp: Easier to slice and perfect if you’re bringing it to a potluck.
- Chilled: Super refreshing on hot days.
Topping Ideas
- A dollop of whipped cream or cool whip on top
- A scoop of vanilla bean ice cream
- A drizzle of caramel sauce for extra indulgence
- Sprinkle of toasted coconut for a tropical vibe
Serving Sizes
Cut into 8 generous slices or 10 smaller ones, depending on the crowd. Pro tip: Use a serrated knife for cleaner cuts through that flaky crust.
Pineapple pie is versatile—it’s casual enough for a picnic but elegant enough for a dinner party dessert.
Storage and Reheating Tips
So you’ve got leftovers (lucky you!). Here’s how to store and reheat your pie like a champ.
Refrigerator
- Store in an airtight container or cover the pie plate tightly with foil or plastic wrap.
- Keeps well for 3–4 days in the fridge.
Freezer
- Let the pie cool completely before freezing.
- Wrap tightly in plastic wrap and then foil.
- Freeze for up to 2 months.
- To reheat: Thaw in the fridge overnight and warm in the oven at 300°F for 15–20 minutes.
Reheating (Individual Slices)
- Microwave: 20–30 seconds (quick, but crust won’t be as crisp)
- Oven or toaster oven: 10 minutes at 300°F for that fresh-baked taste
Make-Ahead Instructions
Want to make things ahead of time for a stress-free dessert? Absolutely possible.
- Make the crust in advance. Dough can be refrigerated for 2 days or frozen for up to a month.
- Cook the filling ahead. Prepare the filling and keep it in the fridge for up to 3 days.
- Assemble and chill. You can assemble the entire pie (uncooked), wrap it, and refrigerate for 24 hours before baking.
- Freeze unbaked pies. Just add 10–15 extra minutes to the baking time.
This makes pineapple pie the perfect plan-ahead dessert for holidays, birthdays, or dinner parties.
What to Serve with Pineapple Pie
Looking to turn your pie into a full-blown dessert course? Here’s what pairs beautifully:
Drinks:
- Freshly brewed iced tea
- Piña colada mocktail
- Light dessert wines (like Moscato)
Sides:
- Fresh fruit salad
- Toasted coconut bites
- Mini vanilla bean cupcakes (for kids)
Brunch Pairings:
- Serve slices with Greek yogurt and honey
- Add to a brunch dessert table with muffins and scones
Pineapple pie isn’t just dessert—it’s the showstopper of your entire meal.
Is Pineapple Pie Good for Holidays?
Absolutely. In fact, it might become your new holiday tradition. Here’s why:
- Thanksgiving & Christmas: Adds a tropical twist to the usual apple and pumpkin pies.
- Easter: Its brightness and fruitiness make it perfect for springtime tables.
- Summer BBQs: Light, fruity, and refreshing—a crowd-pleaser in hot weather.
- Birthdays & Potlucks: It’s unique, easy to transport, and always gets people talking.
Decorate it with pineapple-shaped crust cutouts or serve with a side of coconut whipped cream for a festive touch.
FAQs about Pineapple Pie Recipe
1. Can I use canned pineapple?
Yes! Just make sure it’s well-drained. Crushed or tidbit pineapple works best. Avoid using pineapple in heavy syrup if you’re watching sugar content.
2. How do I know when the pie is done baking?
The crust should be golden brown, and the filling should be bubbling through the vents or lattice top. This usually happens around the 45–55 minute mark.
3. Can I make pineapple pie without sugar?
Yes, but expect a more tart flavor. Use natural sweeteners like honey or maple syrup, or skip them altogether if your pineapple is very ripe.
4. What’s the best way to store leftover pie?
Store it in the fridge, covered, for 3–4 days. You can also freeze it for longer storage—just be sure it’s well-wrapped.
5. Can I freeze pineapple pie for later?
Definitely. You can freeze it either baked or unbaked. If baked, let it cool completely first. Wrap tightly and freeze for up to 2 months.
Final Thoughts
Pineapple pie might not be the first dessert that comes to mind, but once you try it, you’ll wonder why it isn’t more popular. It’s refreshing, fruity, sweet with just the right tang, and absolutely irresistible. Whether you’re making it for a tropical-themed gathering or just craving something new, this pie checks all the boxes: simple, stunning, and downright delicious.
With this step-by-step guide, you’ve got everything you need to nail it the first time—and every time after. Now go grab those pineapples and make some pie magic happen!
