The best double-crust pie ever, according to my spouse.
| Prep Time: | 5 mins |
| Cook Time: | 40 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- ¼ cup cornstarch
- 2 (20 ounce) cans crushed pineapple, drained with juice reserved
- 1 ½ cups white sugar
- ¼ teaspoon salt
- 4 egg yolks
- pastry for a (10 inch) double crust pie
Instructions
- Dissolve the cornstarch in 1/4 cup of the reserved pineapple juice. Combine the drained pineapple, sugar, salt, egg yolks, cornstarch mixture, and 1 cup of the reserved pineapple juice in a large saucepan. Cook and stir over medium heat just until the mixture has thickened slightly and turned shiny. Do not boil. Remove from heat, and cool 15 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Line a 10-inch pie plate with half of the pastry. Pour the cooled pineapple mixture into the crust. Top with second crust, and seal and crimp the edge. Use a fork to poke holes in the top crust in a few places.
- Bake in preheated oven until the crust is golden brown, about 35 to 40 minutes. Cool before serving.
Nutrition Facts
| Calories | 367 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 244 mg |
| Sugars | 39 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I halved the recipe and used a 8 inch graham cracker crust because we prefer those over pie crust. I used brown sugar (remensentment of pineapple upside down cake) and only used half the sugar the recipe calls for. I cooked it on the stove per the recipe then baked it for 15 mins at 350 just so make sure the eggs cooked to temp. Topped it with cool whip. It was awesome. Don’t overcook it on the stove or it will become gummy. Much better than similar recipes for pineapple pie I’ve used.
I made it by the recipe. You must be sure to cook the pineapple mixture until it is shiny otherwise it will not be thickened enough. best Pineapple pie ever. My husband’s name is Bob and it is his favorite pineapple pie also So on goes the name.
Simply perfect.
Really nice change flavor–never would have imagined pineapple to make a nice custard pie “filling”. I had to substitute chunk pineapple in juice (just diced it up a bit) and I only made 1/2 recipe–just used one bottom pie crust and folded the edges up over the filling. Based on some of the other reviewers suggestions, I also did cut the sugar down a bit. Love that the recipe is super easy, too!
I’m not a pie maker! But after baking and tasting this one you’d think I was a professional baker! A special friend of mine had an upcoming birthday, and she mentioned to me once that her favorite pie was pineapple pie which I have never heard of in all of my 48 years. I called every pie shop in the state of Arizona and couldn’t find a single place that sold this pie, one lady did offer to make me one if I provided a recipe for her. I thought to myself, if she can do it, I can too! I baked the perfect pie! Very simple, I will be making this again and again! My friend loved it and said it was the best she’s ever had! Thank you for sharing!
I made the filling to go into another recipe and it’s so delicious. Can’t wait for the pineapple enchiladas to be eaten at a BBQ today. I think they will be a hit. I had some of the left over filling and just ate it with a spoon, heavenly. I did add the zest of one orange and I thought it added to the overall flavor. It certainly stands as written though.
I had a craving for pineapple pie and this one was excellent! I cut back on the sugar to 1 cup, and I added a splash I rum and vanilla to the pineapple mixture. It was so good. I did add the pineapple with tje juice and all and I increased the cornstarch by a couple of tablespoons. The pie cuts beautifully, and really holds it’s shape. This one is a keeper!
This is a good start, but I prefer a creamer custard pineapple pie. I substituted the cup of reserved pineapple juice with a cup of heavy whipping cream, and only used 1/2 cup sugar. Otherwise I followed the directions. The heavy cream made all the difference.
i made this, and it’s WONDERFUL! The only thing i would change is cutting the sugar by at least a 1/2 cup, going from 1 1/2 C sugar, down to just 1C sugar. Maybe even down to 3/4 C.
I made this pie to bring to a picnic and it made a big hit. My husband raved over it. The only thing i would change is cutting the sugar down a bit – maybe to 1 cup.
Easy to prepare, and excellent flavor. Well done, Bob!