pineapple pie recipe
The Best pineapple pie recipe
I also think this recipe is perfect for everyday eating because it’s balanced—sweet but not too heavy, with a light crust that doesn’t weigh you down. My husband and I enjoy it as a dessert after dinner, and it’s easy enough to make ahead so it’s ready when guests arrive. The kids love how it’s a little tropical, even if they don’t know it’s from a fruit they might not eat raw. And because it’s made with whole ingredients—no mystery powders or artificial flavors—it’s something I can feel good about serving, even if it’s just for family. It’s that kind of dessert that feels like a treat without being too indulgent.
Classic Pineapple Pie
A sweet and tangy dessert featuring a flaky crust filled with a creamy pineapple filling, perfect for any occasion. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter, cold and cubed
- 6-8 tbsp ice water
- 2 (14 oz) cans crushed pineapple with juice
- 1 (12 oz) can sweetened condensed milk
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 tsp lemon juice
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). -
2
For the crust: Combine flour and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough comes together. Divide dough into two discs, wrap in plastic, and chill for 30 minutes. -
3
Roll out one disc of dough to fit the bottom of a 9-inch pie dish, pressing edges to line the dish. Chill while preparing the filling. -
4
For the filling: In a large bowl, mix crushed pineapple with juice, sweetened condensed milk, heavy cream, vanilla, and almond extract. Pour into the prepared crust. -
5
Roll out the second dough disc to fit the pie dish’s rim. Place it over the filling, crimp edges, and cut slits in the top to allow steam to escape. -
6
For the topping: Mix sugar, softened butter, and lemon juice until combined. Spread evenly over the pie. -
7
Bake for 45-50 minutes, or until the crust is golden brown. Cool completely before slicing.
🔧Equipment
- Mixing bowls
- Rolling pin
- Pie dish (9-inch)
- Whisk
- Mixing spoon
- Oven
📊Nutrition Facts (per serving)
📝Notes
- For a lighter crust, use a pre-made pie crust or reduce butter by half.
- Add a sprinkle of cinnamon or a dash of cinnamon extract to the filling for extra flavor.
- Make ahead: Assemble the pie, refrigerate overnight, then bake as directed.
Watch Video Of How Classic Pineapple Pie Works
❓ Frequently Asked Questions About Pineapple Pie
What is the best way to prepare the crust for a classic pineapple pie?
The best way to prepare the crust is to roll it out evenly on a floured surface and cut it into a 12-inch circle. For a classic pie, use a 9-inch pie dish. Press the crust into the dish, trim any excess, and crimp the edges with a fork or a pie cutter. For a crispier bottom layer, blind-bake the crust by preheating the oven to 375°F (190°C), placing pie weights or dried beans inside the crust, and baking for 15 minutes before adding the filling.
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How do I ensure the pineapple filling stays moist and doesn’t dry out?
To keep the pineapple filling moist, use a mix of canned pineapple juice (about ½ cup) and fresh pineapple chunks (½ cup) in your filling recipe. Additionally, lightly brush the crust with a bit of milk or cream before adding the filling to help it stay tender. Baking the pie at 350°F (175°C) for about 45-55 minutes should also help retain moisture. Avoid overbaking, as this can dry out the filling.
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Can I substitute fresh pineapple for canned pineapple in the pie recipe?
Yes, you can use fresh pineapple, but the texture and sweetness will differ slightly. Finely dice fresh pineapple (about 1 cup) and mix it with ¼ cup of sugar, 1 tsp lemon juice, and a pinch of salt. For extra moisture, add 2-3 tablespoons of water or pineapple juice. Since fresh pineapple has less juice, you may need to adjust the baking time slightly—about 5-10 minutes longer than usual to ensure it cooks through properly.
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What are some common mistakes to avoid when making pineapple pie?
A few common mistakes include:
1. Overbaking the crust – This can make it tough. Always pre-bake the crust blindly first.
2. Using too much sugar – Pineapple is naturally sweet, so balance it with a mix of sugar and spices like cinnamon or vanilla.
3. Skipping the blind bake – A properly baked crust is essential for a clean, crisp bottom.
4. Not cooling the pie properly – Allowing it to cool completely before slicing prevents a soggy crust.
5. Ignoring the filling consistency – Too thick can make the pie dense; too thin can make it runny. Adjust with a bit of cornstarch or flour if needed.
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How can I make a lighter, airier pineapple pie crust?
For a lighter crust, use a combination of cold butter and cold water (like in a pie crust recipe with ice water). Roll the dough very thinly, and chill it in the fridge for at least 30 minutes before baking. To prevent shrinking, trim the edges neatly and press them firmly into the pie dish. For extra flakiness, use a food processor to cut the butter into the flour mixture quickly. Bake at 375°F (190°C) for 15 minutes before adding the filling to avoid a soggy bottom.
