A slice of pineapple pie on a neon green plate with the whole pie dish in the background

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!

A slice of Pineapple Pie on a green plate sitting on a picnic table with a blue and white towel.

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!

A slice of pineapple pie on a neon green plate with the whole pie dish in the background

FAQ’s about Pineapple Pie

Why didn’t you use a homemade pie crust for this recipe?

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!

Can you substitute fresh pineapple in place of canned?

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.

I don’t have crushed canned pineapple, can I substitute pineapple pieces or rings?

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.

Picnic Table with Pineapple Pie, bouquet of flowers and green backyard scene

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.

pie crust ready to roll and smooth out before placing in pie pan

Shape the bottom pie crust layer into your pie dish.

bottom pie crust shaped in pie pan with pineapple pie filling in a bowl beside it

Place cooled, thickened pineapple filling in bottom layer

thickened pie filling in bottom of uncooked pie crust

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.

fully assembled and ready to bake int he oven with tin foil around edges of crust to prevent burning

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 :).

Fully baked Pineapple Pie with two slices cut out, overhead view
A slice of Pineapple Pie on a Neon Green Plate with yellow, blue, and white napkin

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!

Delicious Pies you may want to make

A list of delicious fruit pies you may want to make this summer!

A slice of pineapple pie on a neon green plate with the whole pie dish in the background
Yield: 8 slices

Pineapple Pie

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

A delicious fruity pie with a flaky pie crust. This tropical inspired pie is an old family favorite!

Ingredients

Instructions

  1. Line a 9 inch pie plate with bottom pastry. Sprinkle coconut over bottom of pastry shell.
  2. 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.
  3. 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.
  4. Bake for 30 minutes. Remove foil/guard and continue to bake another 10 minutes, until crust is browned. Cool completely.

Nutrition Information

Yield

8

Serving Size

1 slice

Amount Per Serving Calories 363Total Fat 14gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 7gCholesterol 4mgSodium 207mgCarbohydrates 57gFiber 2gSugar 33gProtein 3g

Nutrition information is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.

Did you make this recipe?

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About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

12 Comments

  1. claudia June 28, 2016 at 2:44 pm - Reply

    So pretty and my dads favorite!

  2. Liz June 28, 2016 at 8:51 pm - Reply

    Aww, what a sweet tribute to your Nanny. Sounds like she lives on through your baking. I am a huge pineapple fan, but have never had a slice of pineapple pie! Now that’s an oversight that has got to be resolved!

  3. Pineapple Pie - Yum Goggle July 2, 2016 at 10:00 pm - Reply

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  4. Amanda July 28, 2017 at 9:43 pm - Reply

    My Grandma is currently 91 and when I went home for Christmas this year, she had a pineapple pie waiting for me on the counter. It was still warm.

    • Shelby July 29, 2017 at 7:42 am - Reply

      Hi Amanda, you are so lucky 🙂 I think it was awesome your grandma made you a pineapple pie for Christmas 🙂

  5. carolyn August 27, 2017 at 10:57 pm - Reply

    I made a pineapple custard pie with meringue. My dad loved it. Haven’t made it since he passed away in 1996. It was one where I didn’t use exact measurements.
    I will have to try this recipe! Sounds delicious!!!

  6. Sandy Maley September 17, 2017 at 10:52 am - Reply

    Do you use the pineapple juice?

    • Shelby September 17, 2017 at 7:31 pm - Reply

      Hi Sandy, yes, because you are using crushed pineapple, you will be using the whole cane, including the juice. Hope you enjoy it!

  7. Tina February 22, 2018 at 8:11 pm - Reply

    What size can pineapple do you use for this?

    • Shelby February 24, 2018 at 8:39 am - Reply

      I use a 15 oz can. Crushed is best.

  8. Sandra kuenhold November 10, 2018 at 12:16 am - Reply

    I thought no one had ever baked a pineapple pie but my grandma and my mother. Now me. My recipe is almost the same except no coconut. Every time I make this pie it’s one of the first to go. And I’ve introduced it to quite a few guests over the years.

    • Shelby November 10, 2018 at 4:55 am - Reply

      Hi Sandra, Thank you for stopping by and commenting! This was always one of my favorite pies that Nanny used to make. Happy to have brought back some memories for you!

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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