Cooked in a multipurpose pressure cooker (like the Instant Pot®), this chicken and wild rice soup is creamy, cozy, and earthy.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 (20 ounce) can crushed pineapple with juice
- ¾ cup white sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 (14.1 ounce) package double-crust pie pastry, thawed
- 2 tablespoons milk
- 1 tablespoon white sugar
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine crushed pineapple with juice, sugar, cornstarch, and lemon juice in a medium saucepan. Cook and stir over medium heat until thickened, then boil for 1 minute. Allow filling to cool slightly.
- Line a 9-inch pie dish with 1 crust. Pour filling into the prepared pie dish. Cover with remaining crust; press and flute the edges to seal. Cut a few steam vents on top, brush with milk, and sprinkle with sugar.
- Bake in the preheated oven until golden brown, about 35 minutes. Serve chilled or at room temperature.
Nutrition Facts
| Calories | 362 kcal |
| Carbohydrate | 55 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 236 mg |
| Sugars | 31 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I did not use milk and lemon juice because I wanted to capture the pure taste of pineapple in my version of this pie.
This pie was a request from a client of mine, I deliver meals to the elderly. It is a wonderful pie the only thing I did different was to add another half a can of crushed pineapple, drained, of course, to fill a 9″ pie crust. Thanks again!!
I have made it once as the recipe was written, one by adding a 20 oz can of pineapple chunks to the crushed pineapple. Made one today using tapioca to thicken with 2 cans of crushed pineapple. Will let you know how it turned out.
Soa easy to make. I used store bought dough. Instead of milk and sugar I used egg yolk and sugar. Beautiful color and taste.
Made a half-pie sized pie with my little pie dish. I used 3/4 of the recipe of filling for my pie. Substituted brown sugar for half of the sugar. My crust was getting dark, so I covered with foil. I was still worried it would burn, so only baked it 25 minutes. Came out delicious! This was my first pineapple pie, but it won’t be my last.
Perfect. I can’t imagine how it could get any better than this, especially right out of the oven…cooled of course.
So easy to make. Taste delicious I used less sugar than the recipe called for .Pineapple sweet .
Super easy and delicious!
Just like my grandma used to make! My favorite flavor of pie! I make it for Easter every year.
I love this recipe!!! I’ve tried others but by far this is the best recipe for me.
Doubled the recipe after reading others reviews. My tweaks to the recipe were: Added a half tsp salt, and Tbsp of vanilla. I used one can of pineapple and a fresh pineapple. I pre-Baked a crust in a 9” pie pan (pre-made rolled up kind)) and it shrank down so much I didn’t need to double the batch! I decided to forgo making a lemon meringue pie and used the second crust for a second pineapple pie. This one isn’t being pre-baked. We’ll see how much this crust shrinks! Flavor of the filling seemed good! Kind of pineapple up-side down cake flavor!
Easy to make and delicious!
Excellent pineapple pie. I doubled all ingredients in the filling recipe. I used 2 can of pineapple, one crushed in juice and one chunks in juice. I drained 1/4 cup of juice from chunks can. I also use Jiffy pie crust mix and it makes pies taste like it was homemade crust. Problem is I can’t just eat a little piece. There was extra filling which I used for ice cream topping.
I hate pineapple but my pineapple loving grandson asked me for it for his birthday, so, of course, I made it. It got rave reviews from everyone so I’m giving it 5 stars. The only thing I did differently was doing 1/2 crushed and 1/2 tidbits to give it a little different texture. Awesome recipe.
This is a delicious recipe, however, I changed a couple things to make it even better.
Great pie, I used brown sugar instead of white and put a little lemon zest on the bottom crust, yum!
No change, and yes I will make it again.
LOVE this recipe, just as is. (well I used a gluten free crust, bottom only, spread some crumbs for a topping to turn it into a gluten free treat)
It was so moist and everyone wanted more
I add additional lemon juice for tartness, plus I make double the amount of filling. It won’t all fit in a 9″ pie, but I save the excess and eat it as an ice cream topping. 😀 I would give it 4.5 stars, if only because it really does need additional lemon, in my opinion, and a single batch of the filling looks a bit paltry in a standard pie shell. Load it up!
My grandmother makes hers with the same ingredients. She doesn’t measure though so I couldn’t ever figure it out. This recipe took care if that! Pineapple pie like grandma makes it.