I discovered this tropical pie—a buttery crust filled with sweet pineapple custard-like filling, brightened by lemon and vanilla—that tastes like sunshine in every bite. It’s been a family favorite since forever, and always wows dinner guests.
Why You’ll Love This Recipe
I love how this pie balances sweet and tangy notes: creamy pineapple pairs with lemon and vanilla in a custardy filling, all encased in a flaky crust. It’s elegant yet approachable, perfect for holidays or casual gatherings—I’ve seen skeptics converted with just one slice.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Cold butter and all‑purpose flour for homemade crust (or a store‑bought 9‑inch pie shell)
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Granulated sugar
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Cornstarch
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Salt
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Canned crushed pineapple (about 20 oz), drained, juice reserved
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Fresh lemon juice
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Egg yolks (or whole eggs)
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Butter
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Vanilla extract
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Optional: brewed coffee, cardamom, shredded coconut, whipped cream
directions
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I prepare a chilled pie dough from flour, cold butter, a touch of sugar, salt, and ice water—then roll it into a 9-inch pie plate and chill at least 30 minutes.
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Meanwhile, I whisk sugar, cornstarch, and salt in a saucepan. I add the drained pineapple and reserved juice, then cook over medium heat until thick and bubbling.
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I temper egg yolks (or whole eggs) with a bit of hot pineapple mixture, then stir them back in. I finally whisk in butter and vanilla (plus optional coffee or cardamom).
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I pour the filling into the chilled crust, optionally cover edges with foil, bake at 425 °F for 15 minutes, then reduce to 350 °F until golden and bubbly.
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I let the pie cool completely before slicing and chilling for best texture.
Servings and timing
I serve this pie in 8 generous slices. Prep takes about 30 minutes, baking around 45 minutes, plus 30 minutes chill—total time is about 1 hour 45 minutes.
Variations
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I swirl in a bit of brewed coffee or a pinch of cardamom for a deeper flavor dimension.
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I sometimes toast shredded coconut atop or fold it into the filling for tropical texture.
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I occasionally substitute whole eggs for yolks or use a store-bought crust to simplify prep.
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For garnish, I serve chilled with whipped cream or dust with powdered sugar.
storage/reheating
I refrigerate leftovers in an airtight container for up to 3–4 days. I always let the pie chill before serving; reheating isn’t needed since it’s best enjoyed cold or at room temperature.
FAQs
Can I use fresh pineapple instead of canned?
I can—just finely chop fresh pineapple and use its juice or add a splash of lemon juice to match the moisture level. I simmer it the same way until it thickens.
Do I need to blind-bake the crust?
I don’t blind-bake it—starting at 425 °F helps seal the crust quickly. But if I’m worried about soggy bottom, a brief pre-bake helps.
What if I don’t want to use egg yolks?
I’ve substituted whole eggs successfully—it makes the filling slightly lighter, and still sets up nicely.
Can I make this pie gluten‑free or vegan?
Sure. I’d use a gluten‑free flour blend for the crust and substitute plant‑based butter. For eggs, I’d try a cooked cashew–cornstarch custard base.
How can I make the pie less sweet?
I reduce granulated sugar and skip extras like coconut or cardamom. The fresh lemon juice also brightens the sweetness to help balance the flavor.
Conclusion
I find this Easy Pineapple Pie reliably delivers summer vibes in dessert form—sweet, tangy, creamy, and buttery all at once. It’s simple enough for weeknight baking yet elegant enough for guest-worthy presentation. Whenever I bring it out, I’m always asked for seconds.
Print
Easy Pineapple Pie
- Total Time: 45 minutes
- Yield: 8 slices
Description
A classic sweet pineapple pie featuring crushed pineapple gently set into a buttery homemade crust with a hint of vanilla and lemon for fresh brightness—simple, tropical, and surprisingly effortless.
Ingredients
1 9-inch pie crust (homemade or store-bought)
1 can (20 oz) crushed pineapple, drained (reserving juice)
¾ cup granulated sugar
3 large eggs
¼ cup unsalted butter, melted
1 tsp pure vanilla extract
1 Tbsp lemon juice (optional, for brightness)
Pinch of ground cardamom (optional, adds depth)
Instructions
Preheat oven to 350 °F (175 °C).
In a mixing bowl, whisk together drained pineapple, sugar, eggs, melted butter, vanilla extract, lemon juice, and cardamom until smooth.
Pour the filling into the prepared pie crust.
Place pie on a baking sheet and bake in the center of the oven for about 35 minutes, or until the filling is set in the center and lightly golden at the edges.
Remove from oven and let cool completely on a wire rack before slicing to allow the filling to firm up properly.
Serve at room temperature or chilled, optionally topped with whipped cream or a scoop of vanilla ice cream.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
