Tropical Pineapple Pie Recipe
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.
Servings: 8 servings
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.1 (20-ounce) can crushed pineapple, ¾ cup granulated sugar, 3 Tablespoons quick-cooking tapioca, 1 teaspoon lemon zest, 1 Tablespoon fresh lemon juice, Dash of salt
- Roll out bottom crust on a lightly floured surface and transfer to a 9-inch pie pan.1 double pie crust
- Add the filling to the pie crust and dot with butter.1 Tablespoon salted 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.1 large egg
- 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 1/2 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 1/2 cups granulated sugar, 1/2 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.
Nutrition
Calories: 198kcal | Carbohydrates: 33g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 98mg | Potassium: 24mg | Fiber: 1g | Sugar: 19g | Vitamin A: 44IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
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