Sweet Homemade Pineapple Pie

This sweet homemade pineapple pie is one of the easiest desserts you will ever make and it has quickly become a favorite at family gatherings. It features a lusciously fruity filling that pairs beautifully with a flakey crust for a perfect balance of textures and flavors.

I first made this recipe on a busy weeknight when I wanted something special without a lot of work and it has been requested ever since for birthdays and potlucks

Ingredients

• Canned pineapple: brings big tropical flavor and perfect moisture choose pineapple packed in juice for the brightest taste
• Sugar or unrefined erythritol: to sweeten you can adjust for your preferred taste or any dietary needs
• Salt: accents the sweetness and brings balance always use a small pinch to enhance flavor
• Cornstarch: thickens the filling to give you clean beautiful slices look for fresh cornstarch without lumps for best results
• Optional shredded coconut: adds subtle crunch and an extra tropical note go for unsweetened if you do not want to increase the sweetness
• Optional cream cheese: for a creamy tangy layer choose full fat for the richest texture and flavor
• Pie crust: homemade or storebought both work just look for a crisp texture and no cracks for the best results

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 350 degrees Fahrenheit so it reaches the perfect temperature while you assemble the filling

Mix the Pineapple Filling:

In a large bowl stir together the canned pineapple sugar salt and cornstarch if using coconut or cream cheese add them now too mix until completely combined and there are no visible cornstarch lumps

Fill the Pie Crust:

Pour the pineapple mixture evenly into your prepared pie crust use a spatula to spread the filling to the edges for even baking

Bake the Pie:

Place the pie on the center oven rack bake for about 35 minutes until the filling looks lightly golden and set the center should no longer look wet or jiggly

Cool and Slice:

Remove the pie from the oven let it cool completely on a wire rack to help it set this makes it easier to slice cleanly once cooled use a sharp knife to cut into portions

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My personal favorite in this recipe is the burst of pineapple in every bite I remember the first time I made it for my niece who absolutely insisted on a second slice it instantly became a family tradition

Storage Tips

Leftover pineapple pie stays fresh in the refrigerator for three days simply cover the pie plate with plastic wrap to keep it from drying out For longer storage slice and wrap individual pieces tightly before tucking them into a freezer safe container They keep well frozen for up to two months and taste just as good when thawed overnight in the fridge

Ingredient Substitutions

You can use fresh pineapple instead of canned just be sure to chop finely and drain most of the juice White sugar and coconut sugar both work or you can use a no calorie sweetener for a lighter option For a gluten free version pick your favorite gluten free pie crust and double check the cornstarch brand is gluten free

Serving Suggestions

Serve pineapple pie chilled or at room temperature for the best texture Try topping slices with dollops of whipped cream or a scoop of coconut ice cream for a twist If you want an extra fancy finish sprinkle toasted coconut on top just before serving for crunch

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Cultural Context

Pineapple pie has roots in tropical regions where pineapple is abundant and often finds a home at summer picnics and festive holiday tables In my own family this pie was always featured at Easter gatherings signaling the arrival of warmer weather and sweet seasonal fruit

Frequently Asked Questions

→ Can I use fresh pineapple instead of canned?

Yes, fresh pineapple can be chopped and used, but drain excess juice to avoid a runny filling.

→ Is it necessary to use coconut or cream cheese?

No, both coconut and cream cheese are optional. They add flavor and creaminess, but the pie is delicious without them.

→ What kind of pie crust works best?

A traditional buttery pie crust or a store-bought option both work well for this dessert.

→ How should I serve this dish?

Allow it to cool before slicing, and try topping with ice cream for added indulgence.

→ Can I make this in advance?

Yes, the dessert can be made ahead and stored in the refrigerator for up to two days.