Pineapple pie is one of those old-fashioned desserts that quietly disappeared from a lot of family recipe boxes, and I think that’s a shame.
This double crust pineapple pie is sweet, a little tangy, and packed with juicy pineapple in every single bite.
It’s the kind of dessert that surprises people at a potluck because almost nobody expects a pineapple pie recipe to taste this good.
The filling comes together on the stovetop in about fifteen minutes, and the flaky French Apple Pie style crust wraps around it like a golden blanket.
If you love fruit pies but are tired of making the same apple or cherry version, this one is going to earn a permanent spot in your rotation.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 50 minutes |
| Total Time | 1 hour 20 minutes |
| Servings | 8 slices |
| Difficulty Level | Easy |
Why You’ll Love This Pineapple Pie Recipe
This isn’t a fussy pie, and it doesn’t ask for anything hard to find at the grocery store.
It’s built on pantry staples and a couple cans of crushed pineapple, so you can make it any time the craving hits.
The filling has that perfect balance of sweet and tart, thanks to a little fresh lemon juice cutting through the pineapple’s natural sugar.
It also travels well and holds its shape once sliced, which makes it a great choice for potlucks, cookouts, and holiday dessert tables.
- Made with simple, easy to find ingredients
- Sweet and tangy filling with real pineapple flavor in every bite
- Great make ahead dessert for parties and holidays
- Flaky, buttery double crust that holds up beautifully when sliced
- A refreshing change from the usual apple or cherry pie
Another reader favorite along these lines is my Peach Pie, if you want to keep the summer fruit pie streak going.
Ingredients
You only need a handful of ingredients for the crust and a handful more for the filling, and most of them are already sitting in your kitchen.
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup cold unsalted butter, cubed
- 6 to 8 tablespoons ice water
- 2 cans (20 ounces each) crushed pineapple in juice, undrained
- 3/4 cup granulated sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons unsalted butter, cubed
- 1 large egg, beaten, for egg wash
- 1 tablespoon coarse sugar, for topping (optional)
You can also swap in a rolled out Butter Pie Crust if you already have one you love, or use store-bought dough on a busy day.
Kitchen Equipment Needed
Nothing fancy here, just a few basics that make the whole process go smoothly.
- 9-inch pie dish
- Pastry cutter
- Rolling pin
- Medium saucepan
- Mixing bowls
- Pastry brush
- Whisk
- Wire cooling rack
- Plastic wrap
If you’re setting up a proper pie station, my Lattice Pie Crust post walks through the exact tools I keep on hand for crust work.
Recommended Products for This Recipe
These are a few products I personally reach for whenever I make this pineapple pie, based on years of trial and error in my own kitchen.
1. Ceramic Pie Dish
A sturdy ceramic pie dish heats evenly and helps the bottom crust bake through instead of turning soggy under all that juicy pineapple filling.
It also goes straight from oven to table, which is always a nice touch when company is over.
2. Adjustable Pastry Cutter
Cutting cold butter into the flour quickly is the whole secret to a flaky crust, and a good pastry cutter does that job far better than two forks ever will.
I like one with thick, sturdy blades that won’t bend after a few uses.
3. Silicone Pastry Brush
A good pastry brush spreads the egg wash evenly across the top crust so you get that deep golden color once it bakes.
Silicone bristles also clean up in seconds and never shed like natural bristle brushes can.
4. Wire Cooling Rack
This pie needs real time to cool and set before slicing, and a wire rack lets air circulate underneath so the bottom crust doesn’t turn soft from trapped steam.
It’s a small tool that makes a real difference in the final texture.
Step-by-Step Instructions: How to Make Pineapple Pie
1. Make the Pie Dough
- In a large bowl, whisk together the flour, salt, and sugar until combined.
- Add the cold cubed butter and use a pastry cutter to work it into the flour until the mixture looks like coarse crumbs with some pea-sized butter pieces still visible.
- Sprinkle in the ice water, one tablespoon at a time, mixing gently with a fork after each addition.
- Stop adding water as soon as the dough starts to clump together when pressed between your fingers.
- Turn the dough out onto a lightly floured surface and divide it into two equal disks.
- Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days.
2. Cook the Pineapple Filling
- Pour both cans of crushed pineapple, including all the juice, into a medium saucepan.
- Add the granulated sugar, cornstarch, and salt, whisking until the cornstarch is fully dissolved with no lumps.
- Place the saucepan over medium heat and cook, stirring constantly, for 6 to 8 minutes, until the mixture thickens and turns glossy.
- Remove the pan from the heat and stir in the fresh lemon juice, lemon zest, and cubed butter until the butter has melted completely.
- Transfer the filling to a bowl and let it cool at room temperature for about 20 minutes while you roll out the dough.
3. Preheat the Oven and Roll Out the Bottom Crust
- Preheat your oven to 400 degrees Fahrenheit.
- Remove one disk of dough from the fridge and let it sit at room temperature for 5 minutes to soften slightly.
- On a lightly floured surface, roll the dough into a circle about 12 inches wide and 1/8 inch thick.
- Carefully transfer the dough into your 9-inch pie dish, gently pressing it into the bottom and up the sides.
- Trim any excess dough hanging more than 1 inch over the edge, then refrigerate the lined dish while you roll the top crust.
4. Fill and Top the Pie
- Pour the cooled pineapple filling into the chilled bottom crust, spreading it into an even layer.
- Roll out the second disk of dough the same way as the first, and either lay it whole over the filling or cut it into strips for a lattice top.
- If using a full top crust, cut 4 to 5 small slits in the center to let steam escape while baking.
- If weaving a lattice, arrange the strips in a crisscross pattern over the filling, weaving over and under as you go.
- Trim the overhanging dough to about 1 inch, then fold the edges under and crimp the crust decoratively with your fingers or a fork.
5. Bake the Pie
- Brush the top crust evenly with the beaten egg using your pastry brush.
- Sprinkle the coarse sugar over the top crust, if using, for a bit of sparkle and crunch.
- Place the pie on a baking sheet to catch any drips, then bake at 400 degrees Fahrenheit for 20 minutes.
- Reduce the oven temperature to 350 degrees Fahrenheit and continue baking for 25 to 30 minutes, until the crust is deep golden brown.
- If the edges start browning too quickly, loosely cover them with strips of foil for the remaining bake time.
6. Cool and Slice
- Transfer the pie to a wire cooling rack and let it cool at room temperature for at least 2 hours before slicing.
- This resting time allows the filling to fully set, so skipping it will leave you with a runny slice.
- Once cooled, slice into 8 even wedges using a sharp knife, wiping the blade clean between cuts for the neatest presentation.
Tips for The Best Pineapple Pie
A few small details make a noticeable difference in how this pie turns out.
- Keep your butter and water ice cold, since warm butter is the number one reason pie crust turns out tough instead of flaky.
- Don’t skip draining excess steam through the slits or lattice gaps, or the top crust can turn soggy.
- Let the filling cool before adding it to the crust so it doesn’t melt the butter in the dough before baking even starts.
- Resist the urge to slice the pie warm, since the filling needs the full cooling time to set properly.
- If your pineapple is very sweet, cut the added sugar back by a couple tablespoons to keep the pie balanced.
For more crust tips specifically, my Tart Cherry Pie post covers a few tricks for keeping a fruit-forward filling from making the bottom crust soggy.
Serving Suggestions
This pie is rich and sweet on its own, but a few simple additions make it feel even more special.
A scoop of cold vanilla ice cream against the warm, sweet pineapple filling is hard to beat.
- A dollop of fresh whipped cream on top of each slice
- A scoop of vanilla ice cream for a warm and cold contrast
- A light dusting of toasted coconut for extra tropical flavor
- A cup of hot coffee or tea alongside for an afternoon treat
- Paired with Pineapple Upside Down Cookies for a full tropical dessert spread
Variations of Pineapple Pie
Once you’ve made the classic version, it’s easy to switch things up.
- Stir in 1/2 cup sweetened shredded coconut for a piña colada style pie
- Add 1/4 teaspoon ground cinnamon and a pinch of nutmeg for warm spice notes
- Fold in 1 cup fresh chopped strawberries or crushed pineapple with maraschino cherries for color
- Use a graham cracker crust instead of pastry for a no-fuss, no-bake style base
- Top with a crumb streusel instead of a second crust for a different texture
If a creamier filling sounds more like your style, my Sugar Free Blueberry Pie uses a similar cornstarch thickened approach that adapts well to other fruit.
Storage and Reheating
This pie keeps well, which makes it a great make ahead option for busy weeks or holidays.
- Store leftover pie loosely covered in the refrigerator for up to 4 days
- Freeze whole or in slices, wrapped tightly in plastic and foil, for up to 2 months
- Thaw frozen pie overnight in the refrigerator before serving
- Warm individual slices in the microwave for 20 to 30 seconds if you prefer it slightly warm
- Avoid leaving the pie at room temperature for more than 2 hours at a time
My Coconut Cream Pie post has more detail on freezing cream-based pie fillings, in case you want to prep this one even further in advance.
Nutritional Facts
Here is the approximate nutritional breakdown per slice, based on 8 servings.
- Calories: 320
- Total Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 45mg
- Sodium: 210mg
- Total Carbohydrates: 46g
- Dietary Fiber: 1g
- Sugars: 24g
- Protein: 3g
These values are estimates only and can vary based on the exact brands and amounts used.
For a related lighter option, check out my Deep Dish Apple Pie, which includes a similar nutritional breakdown for comparison.
Health Benefits of Key Ingredients
While this is very much a dessert, a couple of the ingredients do bring some genuine nutritional value along for the ride.
Pineapple contains bromelain, a natural enzyme that may support digestion, along with a solid dose of vitamin C.
- Pineapple provides vitamin C and manganese, along with the digestive enzyme bromelain
- Lemon juice adds vitamin C and a bright, natural acidity that balances the pie’s sweetness
- Butter, in moderation, contributes fat-soluble vitamins like A and E
- Eggs used in the wash add a small amount of protein and choline
You’ll find a similar breakdown of tropical fruit benefits in my Pineapple Quick Bread post, if you want to dig deeper into what pineapple brings to the table.
FAQs About Pineapple Pie
1. Can I use fresh pineapple instead of canned?
Yes, you can use about 3 cups of finely chopped fresh pineapple in place of the canned crushed pineapple.
Just add 1/2 cup of pineapple juice or water to the saucepan, since fresh pineapple releases less liquid than the canned variety.
2. Why is my pineapple pie filling runny?
A runny filling usually means the pie was sliced before it had fully cooled and set.
Give the pie the full 2 hours of cooling time on a wire rack, and the cornstarch will thicken the filling properly as it cools.
3. Can I make this pie ahead of time?
Absolutely, this pie actually tastes even better the next day once the flavors have had time to meld.
Bake it up to 2 days in advance and store it covered in the refrigerator until you’re ready to serve.
4. Do I have to use a lattice top?
No, a full top crust with a few vent slits works just as well and is faster to put together.
The lattice is purely decorative and doesn’t change the flavor or texture of the pie.
5. Can I freeze pineapple pie before baking it?
Yes, you can assemble the full pie, wrap it tightly, and freeze it unbaked for up to 2 months.
Bake it straight from frozen, adding about 20 extra minutes to the bake time and tenting with foil if the crust browns too quickly.
Pineapple Pie
Ingredients
- 2 1/2 cups all-purpose flour about 300g
- 1 teaspoon salt
- 1 tablespoon granulated sugar for the crust
- 1 cup cold unsalted butter 225g, cubed
- 6-8 tablespoons ice water about 90-120ml
- 2 cans (20 oz each) crushed pineapple in juice about 1135g total, undrained
- 3/4 cup granulated sugar 150g
- 1/3 cup cornstarch about 42g
- 1/4 teaspoon salt
- 2 tablespoons fresh lemon juice about 30ml
- 1 teaspoon lemon zest from about 1 lemon
- 2 tablespoons unsalted butter 28g, cubed
- 1 large egg beaten, for egg wash
- 1 tablespoon coarse sugar optional, for sprinkling on top
Equipment
- 9-inch pie dish Ceramic pie dish recommended for even heating
- Pastry cutter Adjustable pastry cutter with thick blades recommended
- Rolling Pin
- Medium saucepan
- Mixing bowls
- Pastry brush Silicone pastry brush recommended for even egg wash application
- Whisk
- Wire cooling rack Allows air circulation to prevent soggy bottom crust
- Plastic wrap For wrapping dough disks during refrigeration
- Baking sheet To catch any drips during baking
- Fork For crimping the crust edges
Method
- Whisk flour, salt, and sugar in a large bowl. Cut in cold butter until mixture resembles coarse crumbs with pea-sized butter pieces.
- Add ice water 1 tablespoon at a time, mixing with a fork until dough just begins to clump. Divide into two disks, wrap, and refrigerate for at least 1 hour.
- Combine crushed pineapple, sugar, cornstarch, and salt in a saucepan. Cook over medium heat, stirring constantly, until thickened and glossy, about 6-8 minutes.
- Remove from heat and stir in lemon juice, lemon zest, and butter until melted. Let filling cool at room temperature for 20 minutes.
- Preheat oven to 400°F. Roll one dough disk into a 12-inch circle and fit it into the pie dish. Chill the lined dish while rolling the top crust.
- Pour the cooled filling into the bottom crust. Roll the second disk for a full top crust with slits or lattice strips and place over the filling.
- Trim overhang to 1 inch, fold edges under, and crimp decoratively. Brush top crust with beaten egg and sprinkle with coarse sugar if using.
- Bake at 400°F for 20 minutes on a baking sheet. Reduce temperature to 350°F and bake 25-30 minutes more until deep golden brown.
- Transfer the pie to a wire rack and cool completely at room temperature for at least 2 hours before slicing to allow the filling to set.
Nutrition
Notes
- Keep your butter and water ice cold for a flaky crust; warm butter makes tough pastry.
- Do not skip cutting vents in a full top crust or using a lattice—steam needs to escape to prevent a soggy top.
- Always let the pineapple filling cool before adding it to the crust so it doesn’t melt the butter in the dough.
- Resist the urge to slice the pie warm—the full cooling time is essential for the filling to set properly.
- If your pineapple is very sweet, reduce the added sugar by 1-2 tablespoons to keep the filling balanced.
- Store leftover pie loosely covered in the refrigerator for up to 4 days.
- You can freeze this pie unbaked for up to 2 months; bake from frozen, adding about 20 minutes to the bake time.
- For a different texture, substitute a graham cracker crust or top with a crumb streusel instead of the second crust.
- Add 1/2 cup sweetened shredded coconut or 1/4 teaspoon cinnamon and nutmeg for easy flavor variations.
- This pie travels well and holds its shape once sliced, making it perfect for potlucks and holiday tables.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Pineapple pie deserves a lot more attention than it usually gets.
It’s sweet, a little tangy, wonderfully easy to make, and different enough from the usual fruit pies to genuinely surprise people.
Give this one a try the next time you want to bring something to the table that people will actually ask you about.
I would love to hear how yours turns out, so drop a comment below or share a photo if you make it.
And if you enjoyed this recipe, please consider leaving a rating, it helps more than you know.
Recommended:
- Sour Cherry Pie
- Graham Cracker Crust
- Salted Caramel Apple Pie
- Peach Upside Down Cake
- Pineapple Ginger Juice
