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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.
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 8 servings
Calories: 198 kcal
Course:
Dessert
Cuisine:
American
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.
Cup of Yum
Notes
- food processor
- pie plate
- From Better Homes and Gardens Pies and Cakes Cookbook, 1966.
- 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 Information
Calories
198kcal
(10%)
Carbohydrates
33g
(11%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
4mg
(1%)
Sodium
98mg
(4%)
Potassium
24mg
(1%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
44IU
(1%)
Vitamin C
1mg
(1%)
Calcium
5mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 198
% Daily Value*
| Calories | 198kcal | 10% |
| Carbohydrates | 33g | 11% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 4mg | 1% |
| Sodium | 98mg | 4% |
| Potassium | 24mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 44IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.