Pineapple Pie
This Pineapple Pie is a golden, tropical delight that brings sunshine to your dessert table with every slice. Bursting with sweet and tangy pineapple filling encased in a buttery, flaky crust, it's the perfect treat for summer parties, backyard BBQs, or whenever you’re craving a taste of the tropics. Whether made with fresh or canned pineapple, this easy pie is always a crowd-pleaser and can be customized to suit your flavor preferences.
Ingredients
- For the Pie Crust homemade or use store-bought:
- 1¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter cold, cubed
- 3 –4 tablespoons ice water
- For the Pineapple Filling:
- 2 cups crushed pineapple fresh or canned, well-drained
- ½ cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter
- ½ teaspoon vanilla extract optional
- Optional for Top Crust:
- 1 egg yolk + 1 tablespoon water for egg wash
Instructions
- Prepare the Pie Crust: In a large bowl, combine flour and salt. Cut in cold butter until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, mixing until dough forms. Shape into a disk, wrap, and refrigerate for at least 30 minutes.
- Roll Out the Dough: On a floured surface, roll out the chilled dough and press into a 9-inch pie dish. Set aside.
- Make the Filling: In a saucepan, whisk together sugar and cornstarch. Stir in crushed pineapple and lemon juice. Cook over medium heat for 5–7 minutes, stirring constantly, until thickened. Remove from heat, stir in butter and vanilla. Let cool slightly.
- Assemble the Pie: Pour the cooled filling into the prepared crust. Add a top crust or lattice pattern if desired. Crimp the edges and brush the top with egg wash. Cut slits if using a full top crust.
- Bake: Preheat oven to 375°F (190°C). Bake for 35–40 minutes or until the crust is golden and filling is bubbling.
- Cool and Serve: Cool at room temperature for at least 2 hours. For cleaner slices, chill in the fridge for 1 hour before serving.
Notes
Crust Tip: Blind bake your bottom crust if you want an extra crisp bite.
Customization: Top with toasted coconut or chopped macadamia nuts before baking.
Serving Ideas: Pair with vanilla or coconut ice cream, a tropical whipped cream, or fresh fruit like mango or kiwi.
Storage: Store covered at room temperature for up to 2 days, or in the refrigerator for 5 days. Freeze for up to 2 months.
Variations: Try a no-bake version with graham cracker crust and whipped topping, or a creamy pineapple meringue pie for a custard-like twist.