This semi-homemade Pineapple Pie is made with thickened canned pineapple and coconut flakes. The tropical flavors in this dessert makes it a perfect pie to serve at the end of your summertime meal.
I think of this old fashioned Pineapple Pie as a depression era recipe. Something that was taken from an inexpensive can of fruit, thickened, and added to a pastry crust to make a dessert. This is still a very budget friendly recipe that can be made very easily using pre-made pie crust and thickened pineapple from a can!
Remembering Nanny’s Desserts
The only place I ever remember eating Pineapple Pie was at Nanny’s house. Fresh and delicious with that little tropical taste, this pie is absolutely delicious and brings back so many memories of my days with Nanny.
Nanny was also famous for her cookies, that is certain. And, my favorite cookie of all time that she would make was a Raisin Filled Cookie. However, she also was an excellent pie maker! My favorite pie that she would make was a Pineapple Pie. I love the flavor of pineapple and something about it – whether it is a fresh pineapple or canned pineapple, has that “tropical” feel. That makes this the perfect summertime pie!
FAQ’s about Pineapple Pie
So many people ask me why I don’t make a homemade pie crust. The plain and simple answer is, I hate making pie crust. It will sometimes turn out great, but often times, I have bad luck with it. And, its my honest opinion that you can buy a premade pie crust that tastes just as delicious and at the same time, save a ton of time! I leave the homemade pie crust making to my Mom!
You can substitute fresh pineapple, however, you need to know what you are doing. Fresh pineapple will need to be cooked down and thickened. It will likely take longer and you would have to decide on the sweetness factor also. I suggest just sticking to the recipe in this post unless you are an experienced cook.
Yes, you can just chop the pineapple into smaller pieces and put the whole can (including juice) in a food processor. This will shred the pineapple down and make it more like crushed pineapple.
How to make assemble your Pineapple Pie
Pineapple Pie is a delicious light and fresh tasting dessert. It is a perfect ending to a summertime meal.
Roll out the base pastry layer and place in pie plate.
Shape the bottom pie crust layer into your pie dish.
Place cooled, thickened pineapple filling in bottom layer
Cover pie with top crust and crimp and seal the edges together. If you cut any decorations out of the top crust, you can decorate as desired. Place tin foil around edges of unbaked pie crust to prevent burning while baking.
The first slice is always the most difficult to take out of the pan and will likely not be fully intact. That is ok, just as long as you made sure the pie is fully cooled. You can carefully remove the remaining pieces with less disaster :).
You may need
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I love to use my ceramic pie plate for this pineapple pie. It is very heavy duty and bakes the crust evenly. I highly recommend the Pampered Chef products. The link below is for a plate similar to the one I use!
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Tips for a visually perfect Pie Crust
- Decorate your pineapple pie with some cutouts! I made this a little “patriotic” by cutting out star shaped pieces of crust from the top layer, I then decorated by placing the cut out portion on top of the crust before baking. (See visual)
- Need to keep your pie crust edges from burning? You can easily do so by taking strips of aluminum foil and wrapping them around the edge of the crust. I leave them there the entire time my pie is baking to be sure they don’t burn!
- Let your pie cool completely before attempting to cut it. This will help it to hold together better as it will have had time to sit and firm up. Even better, put it in the refrigerator once it has cooled and store it overnight before serving!
A delicious fruity pie with a flaky pie crust. This tropical inspired pie is an old family favorite!
- 2 crust pie crust (crust recipe here)
- 1 can crushed pineapple
- 1/2 cup flaked coconut
- 1 cup sugar
- 1/4 cup flour
- 1 tablespoon lemon juice
- 1 tablespoon butter
- Line a 9 inch pie plate with bottom pastry. Sprinkle coconut over bottom of pastry shell.
- In a large heavy bottom saucepan, stir together crushed pineapple, sugar, flour, lemon juice, and butter. Cook until mixture begins to thicken. Cool to room temperature. Pour into bottom pastry.
- Pre heat oven to 400. Roll out top pastry and cut slits (or stars) into the pie crust. Lie over top of bottom pastry and trim and flute edges. Cover crust of dough with aluminum foil or pie guard.
- Bake for 30 minutes. Remove foil/guard and continue to bake another 10 minutes, until crust is browned. Cool completely.
Serving Size:1 slice
Amount Per Serving: Calories: 363Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 4mgSodium: 207mgCarbohydrates: 57gFiber: 2gSugar: 33gProtein: 3g