Tropical Pineapple Pie Recipe

A side view of a pineapple pie that has some slices removed on a plate next to it.

5 from 5 votes

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.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Servings: servings

Calories: 198kcal

Author: Amy Nash

Ingredients

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

Instructions

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.

Notes

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.

From Better Homes and Gardens Pies and Cakes Cookbook, 1966.

Nutrition