Pineapple Pie Recipe

Pineapple Pie

I’m always on the hunt for new recipes that not only taste delicious, but also make you feel like you’ve escaped to a faraway paradise. The creamy vanilla custard in this pie is light and fluffy, providing the perfect counterpoint to chunks of pineapple. A graham cracker crust adds a subtle hint of butteriness. Best of all, it’s simple to make – no fussy ingredients or difficult techniques required. All you need is a few hours to let the filling set before diving in. Grab a slice and let the pineapple pie whisk you away on an island vacation.

Recipe Ingredients

  • 1 (14.1-ounce) package double-crust pie pastry, thawed – This will provide the flaky crust to hold our creamy pineapple filling. I like using store-bought dough to save time, but you’re welcome to make your own from scratch if you prefer.
  • 1 (20-ounce) can crushed pineapples with juice – Fresh pineapple would be even better, but canned works great for convenience. The natural sweet-tart flavor and tropical essence is what this pie is all about.
  • 3/4 cup white sugar – Just the right amount of sweetness to balance the pineapple without being overpowering. I find white sugar integrates smoothly into the custard.
  • 3 tablespoons cornstarch – This thickener will give the filling a lovely, pudding-like texture without making it too gelatinous.
  • 1 tablespoon lemon juice – A squeeze of bright citrus lifts and complements the pineapple flavor.
  • 2 tablespoons milk – A splash of milk adds richness and helps the custard set up nicely. I like to use whole milk for optimal creaminess.
  • 1 tablespoon white sugar – A touch more sugar for the topping, sprinkled on before baking.
Pineapple Pie

How to Make This Pineapple Pie Recipe

Preparing the Crust

  • Preheat oven to 425°F and line a baking sheet with parchment paper.
  • Roll out one pie dough disk on a lightly floured surface until 1/8 inch thick.
  • Fit dough into a 9-inch pie plate and trim, crimping edges. Refrigerate until ready to fill.

Making the Custard

  • In a medium saucepan, stir together crushed pineapple with juice, 3/4 cup sugar, cornstarch, and lemon juice. Cook over medium heat until thickened.
  • Allow pineapple mixture to cool completely before proceeding.

Filling the Pie Shell

  • Pour cooled pineapple filling into chilled pie shell. Smooth top.

Topping the Pie

  • Roll out remaining pie dough to 1/8 inch thickness. Use a small cookie cutter to cut out shapes from dough, reserving scraps.
  • Arrange shapes on top of pie in a decorative pattern, leaving openings for steam to escape. Crimp edges.
  • Brush shapes lightly with milk and sprinkle with 1 tbsp sugar.

Baking and Cooling

  • Bake 15 minutes at 425°F, then reduce heat to 350°F. Continue baking 30-40 more minutes until crust is deep golden brown.
Pineapple Pie

Serving Instructions

  • Allow pie to come to room temperature before slicing, about 1-2 hours. This allows the filling to firm up for neat slices.
  • Serve with whipped cream or ice cream if desired. A dollop of coconut cream would be especially fitting!
  • For a fun presentation, slice into wedges and serve individual slices plated with fresh pineapple wedges. Don’t forget to garnish with a sprig of mint.


  • Leftover pie can be stored covered in the fridge for up to 3-4 days. The crust may soften slightly.
  • You can also wrap individual slices tightly in plastic wrap or foil for easy grab-and-go breakfast or snacks.


  • This pie actually freezes beautifully! Allow fully cooled pie to chill in the fridge for 4 hours before wrapping tightly in plastic and aluminum foil.
  • Freeze for up to 3 months. Thaw overnight in the fridge before serving.
  • You can also freeze pie slices using the same wrapping method. Thaw at room temperature for 30 minutes before serving.
Pineapple Pie

Related Desserts:


Can I use fresh pineapple instead of canned?

Yes, Just dice 1-2 cups of fresh pineapple and drain excess juice before mixing it into the filling.

What if I don’t have a food processor?

No problem, you can easily cut the butter into the flour mixture using a pastry cutter or two knives until it resembles coarse crumbs.

Can I make the crust from scratch?

Yes, you can use your favorite pie dough recipe in place of the store-bought. Just be sure to chill it well before rolling and fitting into the pie plate.

Will the filling set properly?

As long as you cook the pineapple mixture until thickened by the cornstarch, the filling should have a nice, custard-like texture after chilling in the fridge for 4 hours or overnight.

Can I freeze unbaked pie?

You can freeze unbaked pie, wrapped well in plastic and foil, for up to 1 month. Simply thaw overnight in the fridge and bake as directed before serving.

Pineapple Pie

Pineapple Pie

I’m always on the hunt for new recipes that not only taste delicious, but also make you feel like you’ve escaped to a faraway paradise. The creamy vanilla custard in this pie is light and fluffy, providing the perfect counterpoint to chunks of pineapple. 
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 8
Calories 361 kcal


  • 1 (20-ounce) can crushed pineapples with juice
  • ¾ cup white sugar,
  • 3 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 1 (14.1-ounce) package double-crust pie pastry, thawed
  • 2 tbsp milk
  • 1 tbsp white sugar,


  • Preheat oven to 375°F. Unroll pie crust and fit into a 9-inch pie plate. Crimp edges.
  • In a saucepan, mix pineapple, sugar, cornstarch and lemon juice. Cook over medium heat until thickened. Remove from heat and cool.
  • In a medium bowl, whisk eggs then whisk in coconut milk, vanilla and salt. Pour into cooled pineapple mixture and stir to combine.
  • Pour filling into pie shell. Bake for 55-60 minutes until center is set. Cool completely before slicing.
Keyword Easy pineapple pie, Fresh pineapple dessert, Homemade pineapple custard pie, Pineapple pie recipe, Tropical fruit pie
Hey there! I'm Betty Spangler. I love food, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple.