This easy Pineapple Pie recipe makes a sweet and juicy tropical dessert that is perfect for a hot summer day! It's got a buttery, flaky double-crust and a delicious filling made with canned or fresh pineapple.
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This luscious pineapple pie is one of my favorite pie recipes and a delicious summertime treat! But you can really enjoy it all year round as it's a fun pie to bring to any occasion since most people have never had it before.
Pair it with a scoop of our homemade Coconut Macadamia Nut Ice Cream for a dreamy tropical dessert and people will go wild for it. Or just serve it with whipped cream or creamy vanilla ice cream and it's just as delicious.
Maybe the best part about this easy pie recipe is the simple no-bake filling that is just combined in a bowl then dumped into the crust which makes it all so simple. No need to thicken the filling on the stovetop first or anything.
The fact that it's made with canned pineapple too is a plus, meaning less prep. Of course, you can use fresh fruit if you prefer, but its just as good with canned pineapple and this is my favorite way to make it.
I opted for a lattice top crust after a few rounds of recipe testing with no top crust, a streusel crust, and a double crust. You really can't go wrong with any of those approaches, but in terms of taste and appearance, the lattice crust was a hands-down winner for me and my taste-testers (Paul, our girls, and a few close friends).
What You'll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Pie Crust - You'll need a bottom and top crust for this double-crust pie recipe. Use my easy homemade crust or get a refrigerated or frozen pie shell from your local grocery store.
- Granulated Sugar - Thickens and sweetens the filling.
- Tapioca - Quick-cooking tapioca will thicken the filling nicely and is a better pairing with the pineapple than other popular thickeners like cornstarch or flour, in my opinion.
- Salt - Enhances the flavors.
- Pineapple - Use a large can of crushed pineapple with pineapple juice for the best pineapple flavor!
- Lemon - You'll need one medium lemon to get the fresh lemon zest and fresh lemon juice that will keep the pineapple flavor bright without being overpowering.
- Butter - Use salted butter to add a little richness to the filling.
How to Make Delicious Pineapple Pie
- Make filling. Combine the pineapple pie filling ingredients in a large bowl and let sit for 15 minutes. This allows the tapioca to start to absorb some of the liquid from the pineapple before baking.
- Assemble pie. Roll out the bottom crust and carefully transfer it to a 9-inch pie plate . Fill the crust with the pineapple mixture and dot the filling with butter. Next, add the top crust by rolling it out, cutting it into strips, and arranging them in a lattice pattern. I have a whole tutorial on how to make a lattice pie crust if you want to see a step-by-step visual of the process. Brush the top crust with a beaten egg and sprinkle with granulated sugar.
- Bake. Bake at 425 degrees F for 45 minutes or until golden brown. I like to cover the edges of my pies with a pie protector from the very start to keep them from getting too dark, then I remove it toward the end of the baking time.
Cover the pie plate in plastic wrap, or store the pie in an airtight container. Keep it refrigerated for up to 4 days.
Yes, you can make this pie ahead of time and freeze it until you want it. Freeze as a whole or freeze the individual leftover slices. Simply cover it in plastic wrap or store it in a freezer-safe container, and freeze it until you want it.
I have made this pie without the top lattice crust and it works just fine, although it wasn't as pretty and frankly, I missed the additional crust on top. You could also do a dutch-style pie by filling the bottom crust with the pineapple filling, then sprinkling a streusel topping on top and baking it that way just like in my Dutch Apple Pie.
Yes, you sure can! I would recommend cutting your pineapple (here's a tutorial on how to cut a pineapple if you need a refresher), then placing the fresh pineapple chunks in a food processor and pulsing until you have crushed pineapple. Use about 2 ½ cups of this fresh crushed pineapple, along with the juices, in place of the canned pineapple for the filling.
Tips for Success
- Let the pie cool for a few minutes once it is out of the oven to let the filling cool and set slightly before slicing it.
- Put a Lattice Pie Crust on top of the pie instead of a plain circle for a fancier finish for special occasions.
Substitutions and Variations
- Make your own Graham Cracker Pie Crust or buy a pre-made Graham Cracker crust instead of a normal pastry crust.
- Use the same amount of cornstarch instead of quick tapioca in a pinch.
- Add ½ teaspoon spices like cinnamon or nutmeg for an added warm flavor.
- If you can only find canned pineapple rings, get them and cut them into chunks yourself.
- Johnny Cash's Mother's Pineapple Pie: Johnny Cash was known to enjoy a slice of his mother's pineapple pie, which was baked with a slightly different filling. To try that version, beat together 1 cup crushed pineapple, 1 ½ cups granulated sugar, ½ cup softened butter, 3 Tablespoons flour, 1 teaspoon vanilla extract, and 2 eggs. Pour that into an unbaked bottom crust and bake at 350°F for 50 minutes until set around the edges and only slightly jiggly in the center. Cool completely before slicing.
More Pie Recipes
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Tropical Pineapple Pie Recipe
- 1 double pie crust
- 1 (20-ounce) can crushed pineapple (with juice)
- ¾ cup granulated sugar + extra for sprinkling on top, if desired
- 3 Tablespoons quick-cooking tapioca
- 1 teaspoon lemon zest
- 1 Tablespoon fresh lemon juice
- Dash of salt
- 1 Tablespoon salted butter, cut into small pieces
- 1 large egg, beaten
- Combine pineapple, sugar, tapioca, lemon zest, lemon juice, and salt in a large bowl. Stir together and let sit for 15 minutes.
- Roll out bottom crust on a lightly floured surface and transfer to a 9-inch pie pan.
- Add the filling to the pie crust and dot with butter.
- Roll out and add the top crust, either as a solid top crust or by cutting it into strips and arranging in a lattice pattern. Brush with the beaten egg and sprinkle with additional granulated sugar for a shiny finish, if desired.
- Bake at 425°F for 45-50 minutes or until golden brown. Cool completely before cutting into slices and serving.
- Fresh pineapple: You can use 2 ½ cups of fresh pineapple that has been cut up into chunks then chopped in the food processor in place of the canned crushed pineapple.
- Storage: Cover the pie plate in plastic wrap, or store the pie in an airtight container. Keep it refrigerated for up to 4 days.
- Freezing: Freeze as a whole or freeze the individual leftover slices. Simply cover it in plastic wrap or store it in a freezer-safe container, and freeze it until you want it.
- Johnny Cash's Mother's Pineapple Pie: Johnny Cash was known to enjoy a slice of his mother's pineapple pie, which was baked with a slightly different filling with less pineapple, more sugar, lots more butter and eggs, and no top crust. To try that version, beat together 1 cup crushed pineapple, 1 ½ cups granulated sugar, ½ cup softened butter, 3 Tablespoons flour, 1 teaspoon vanilla extract, and 2 eggs. Pour that into an unbaked bottom crust and bake at 350°F for 50 minutes until set around the edges and only slightly jiggly in the center. Cool completely before slicing.