Pineapple Pie
I know what you’re thinking. Pineapple pie? Isn’t that a little…tropical? I was thinking the same thing at first, but then I decided to try it, and now I’m obsessed.
The combination of sweet and tart is heavenly, and the texture is so smooth and creamy. Plus, this pie is easy to make – you only need a few simple ingredients. Trust me, you’ll love it!
This pineapple pie recipe is one of my favorite easy Mexican desserts. The simple pineapple pie filling is one of my go to summer fruit pie recipes. You can use this filling to make a full pie or a sweet batch of hand pies.
Pineapples were first cultivated in the tropical regions of Mexico. You can see many Mexican dessert recipes that feature pineapple. Not to mention a few savory Mexican Recipes.
I’ve used this 🍍 pineapple pie filling in a few of my favorite Mexican sweets like Pineapple tamales and in pineapple empanadas. You can even serve it on top of yogurt or chia pudding.
I highly recommend serving this with dulce de leche ice cream.
Although pineapples are often associated with Hawaii and Hawaiian recipes, the pineapple didn’t make its way to Hawaii until much later in history. Coastal Mexico enjoyed pineapple way before we saw it in Europe or on the Islands.
What You’ll Need for Pineapple Pie
- Pineapple. I use one whole fresh pineapple for this recipe. If pineapple isn’t in season, you can also use canned pineapple. You’ll need two 20-ounce cans of crushed pineapple in juice.
- Sugar adds a little extra sweetness and helps to thicken the filling.
- Cinnamon stick adds a hint of spice. Remove after the sauce is thickened.
- Cornstarch acts as a thickener for the fruit pie filling.
- Pie dough, homemade pie crust, or store-bought pie dough is fine for this recipe.
How To Make Pineapple Pie Filling
- Slice the pineapple into bite-sized chunks and add it to a large saucepan.
- Add the sugar, cornstarch, water, and cinnamon stick.
- Bring the mixture to a boil, then reduce the heat and simmer until the pineapple is mostly broken down and the pie filling has thickened. It will continue to thicken as it cools.
Recipe Variations
This pie filling can easily be used in a multitude of ways. Add it to ice cream, or as a filling for my Pineapple Sweet Rolls.
Pineapple-filled Hand Pies or as topping for Pancakes.
I made this recipe in a shallow rectangular baking dish but you can easily make this pie in a round pie dish. I have also made this recipe many times with only the bottom crust.
Hungry For More Pie Recipes
I’ve got you covered when you’re in the mood for a delicious pie. Blueberry hand pies are a definite reader favorite. I’m seriously in love with the Banana Cream Pie.
And of course, we have all the holiday favorites. From Pumpkin Pie to the sweet and nutty Southern Pecan Pie. You’re sure to find something to satisfy your sweet tooth.
More Pineapple Recipes
Here are more recipes featuring Summer’s favorite fruit, the pineapple. I have covered pineapple recipes from the almost famous Pineapple Cheese Ball to the Pineapple Martini.
If you’re a true pineapple fan, you won’t want to miss the pineapple salsa, which makes a smashing accompaniment to grilled chicken or fish.
And for a truly tropical pineapple dessert, try the Hawaiian sweet rolls with pineapple filling and cream cheese frosting.
Learn how to cut a pineapple.
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Pineapple Pie Recipe
Equipment
- half sheet pan
Ingredients
Pineapple Pie Filling
- 5 cups Fresh pineapple, diced
- 1 2 inch cinnamon sticks
- ½ cup sugar
- 3 tbsp corn starch
- ½ cup water
Flaky All Butter Pie Crust
- 2 ½ cups All-purpose flour
- ⅓ cup sugar
- ½ teaspoon fine sea salt
- 1 cup unsalted butter, very cold
- 2 tablespoons whole milk, or ice water, only use if the dough is dry
- 1 large egg yolk, to brush the crust
Instructions
Making Pineapple Pie Filling
- Add 5 cups of fresh pineapple chunks to a saucepan.
- Add the sugar and the cinnamon stick. Heat on medium-high until the mixture comes to a boil and the pineapple starts to release its liquid.
- Reduce the temperature slightly, and simmer for about 10 minutes. Remove the cinnamon stick.
- Mix up the cornstarch slurry and add it to the saucepan. Return the pineapple to a boil.
- Reduce the temperature once more and allow the mixture to cook until it is thick another 10 minutes.
- Let the mixture cool completely before adding it to the pie crust.
Pie Dough
- You can make this pie dough in a food processor or by hand. The addition of ingredients will be in the same order no matter which method you use.
- Mix together all of the dry ingredients in a large bowl. Whisk to combine.
- Dice the cold butter and add it to the dry ingredients. Use a fork or dough cutter to incorporate the butter until the mixture resembles crumbly sand.
- Dump the mixture onto a lightly floured surface and knead until the dough comes together and is smooth.
- If the dough is still dry, add the milk a small amount at a time.
- Cut the dough into 2 equal pieces and form into to disks. Wrap in plastic wrap and store in the fridge overnight. (at least 2 hours)
Laura’s Tips + Notes
- Pineapple. I use one whole fresh pineapple for this recipe. You can also use canned crushed pineapple. (two 20 ounce cans, drained)
- Sugar for a little extra sweetness and texture in the filling.
- Cinnamon stick adds a hint of spice. Remove after the sauce is thickened.
- Cornstarch acts as a thickener for the fruit pie filling.
