Pineapple Pie
Sweet, tropical, and irresistibly golden, this Pineapple Pie recipe is a slice of paradise you can make at home! Featuring a luscious filling made from juicy pineapple chunks, thickened with a touch of cornstarch and sweetened with granulated sugar, this pie is bursting with sunshine in every bite. Housed in a flaky, buttery double crust—whether store-bought or homemade—this dessert is elevated with a shiny egg wash for that perfect golden finish. With just 20 minutes of prep and a delightful blend of vanilla and butter enriching the tropical filling, this pie is sure to impress at any gathering. Ideal for summer spreads or holiday feasts, Pineapple Pie is a vibrant, crowd-pleasing dessert that pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream.
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Recipe Information
Ingredients
- 2 cups Pineapple chunks (fresh or canned, drained)
- 0.75 cups Granulated sugar
- 3 tablespoons Cornstarch
- 0.5 cups Water
- 2 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 2 9-inch rounds Pie crust (store-bought or homemade)
- 1 large Egg
- 1 tablespoon Milk
Instructions
Preheat your oven to 375°F (190°C).
In a medium saucepan, combine the sugar, cornstarch, and water. Whisk until smooth.
Add the pineapple chunks to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, about 3-5 minutes.
Remove the saucepan from the heat and stir in the butter and vanilla extract until the butter is melted. Set the filling aside to cool slightly.
Roll out one pie crust and fit it into a 9-inch pie pan, trimming any excess dough from the edges.
Pour the cooled pineapple filling into the prepared pie crust, spreading it out evenly.
Roll out the second pie crust and place it over the filling. You can leave it whole, cut slits to allow steam to escape, or create a lattice design.
Trim and crimp the edges of the pie to seal the crusts together.
In a small bowl, whisk together the egg and milk to create an egg wash. Brush the top crust with the egg wash to ensure a golden, shiny finish.
Place the pie on a baking sheet to catch any drips and bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving to allow the filling to set.
Slice and enjoy your Pineapple Pie!
Nutrition Facts
Calories |
3629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.2 g | 212% | |
| Saturated Fat | 48.9 g | 244% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 283 mg | 94% | |
| Sodium | 1950 mg | 85% | |
| Total Carbohydrate | 515.0 g | 187% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 203.7 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 166 mg | 13% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 864 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
