Southern Pineapple Pie Recipe

This Southern Pineapple Pie is a sweet and tangy dessert that combines the tropical flavor of pineapple with a creamy, custard-like filling. It’s a classic Southern treat that’s perfect for any occasion, from family gatherings to holiday celebrations. With a buttery crust and a luscious pineapple filling, this pie is sure to be a crowd-pleaser. Whether you’re a pineapple lover or just looking for a refreshing twist on your traditional pie, this recipe is a must-try!

Why You’ll Love This Recipe

This Southern Pineapple Pie has a perfect balance of sweetness and tanginess, with the pineapple adding a fresh burst of flavor. The creamy filling is rich but not overly heavy, and the flaky pie crust gives each bite the perfect texture. It’s easy to make, requiring only a handful of ingredients, and it’s sure to become a family favorite. If you love fruity desserts, this pie is a delightful way to enjoy pineapple in a whole new way.

Ingredients

• 1 (9-inch) pie crust (store-bought or homemade)
• 1 can (20 oz) crushed pineapple, drained (reserve juice)
• 3/4 cup sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 2 large eggs
• 1 tablespoon butter, softened
• 1/4 teaspoon ground cinnamon (optional, for added flavor)
• 1 tablespoon lemon juice (optional, for a citrusy twist)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the pie crust: Preheat your oven to 375°F (190°C). Roll out the pie crust and place it in a 9-inch pie dish. Press the dough into the edges and trim any excess dough. Use a fork to prick a few holes in the bottom of the crust to prevent it from puffing up during baking. Bake the crust for about 10 minutes until lightly golden. Set aside to cool while you prepare the filling.
2. Make the filling: In a medium saucepan, combine the reserved pineapple juice, sugar, cornstarch, and salt. Stir well to dissolve the cornstarch and sugar. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil (about 4-5 minutes).
3. Add the eggs: In a small bowl, lightly beat the eggs. Slowly add a few spoonfuls of the hot pineapple mixture into the beaten eggs, whisking continuously to temper the eggs (this prevents them from scrambling). Then, gradually add the egg mixture back into the saucepan, stirring constantly. Cook for another 2-3 minutes until the filling is thick and smooth.
4. Finish the filling: Remove the saucepan from the heat and stir in the vanilla extract, softened butter, and cinnamon (if using). Add the drained crushed pineapple and mix until fully combined.
5. Fill the crust: Pour the pineapple filling into the pre-baked pie crust, spreading it evenly with a spatula.
6. Bake the pie: Bake the pie in the preheated oven for 25-30 minutes or until the filling is set and the crust is golden brown. You can cover the edges of the crust with foil if they start to brown too quickly.
7. Cool and serve: Allow the pie to cool completely on a wire rack before slicing. The pie can be served at room temperature or chilled. Serve with whipped cream or a scoop of vanilla ice cream for extra indulgence.

Servings and Timing

• Servings: 8 slices
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes (plus cooling time)

Variations

• Add coconut: For a tropical twist, add 1/4 cup shredded coconut to the pineapple filling for extra texture and flavor.
• Spiced version: In addition to cinnamon, you can also add nutmeg or allspice for a warm, spiced note.
• Use fresh pineapple: If you prefer fresh pineapple, you can use finely chopped fresh pineapple instead of canned. Just make sure to drain it well before using to avoid excess moisture in the filling.

Storage/Reheating

• Storage: Store the pie in an airtight container in the refrigerator for up to 3 days. If you have leftover slices, cover them tightly with plastic wrap or foil.
• Freezing: You can freeze the pie for up to 1-2 months. Wrap it tightly in plastic wrap and foil before freezing. To thaw, place the pie in the refrigerator overnight.

FAQs

Can I use store-bought pie crust?

Yes, using a store-bought pie crust is a great time-saver. Just be sure to bake it according to the package instructions before filling it with the pineapple mixture.

Can I make this pie ahead of time?

Yes, this pie can be made a day or two ahead of time and stored in the refrigerator until you’re ready to serve it. The flavors will have even more time to meld together.

Can I make this pie gluten-free?

Yes, you can use a gluten-free pie crust to make this recipe gluten-free. The filling is naturally gluten-free as long as you use a certified gluten-free cornstarch.

How do I know when the pie is done?

The pie is done when the filling is set and the top is slightly golden brown. You can also insert a knife in the center; it should come out clean when the pie is fully cooked.

Can I add other fruits to this pie?

Yes! You can mix other fruits into the filling, such as mango or papaya, for a more tropical flavor. Just be sure to drain any excess moisture from the fruits to prevent the pie from becoming too runny.

How can I make the filling smoother?

If you prefer a smoother texture, you can puree the pineapple before adding it to the filling or blend the entire mixture after cooking.

Conclusion

This Southern Pineapple Pie is a refreshing and delicious dessert that combines the tropical flavor of pineapple with a creamy, custard-like filling. With its rich texture and buttery crust, it’s the perfect way to end a meal. Whether you serve it chilled or at room temperature, this pie is sure to be a hit at your next family gathering or special occasion. Sweet, tangy, and simply irresistible, it’s a dessert that will leave everyone asking for seconds!

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