Description

This Southern Pineapple Pie is a classic vintage dessert featuring a sweet and tangy crushed pineapple filling baked in a flaky 9-inch pie crust. With a smooth, custard-like texture and a hint of lemon, this old-fashioned fruit pie is perfect served chilled or at room temperature, optionally topped with whipped cream for a luscious finish.

Ingredients

Pie Ingredients

1 unbaked 9-inch pie crust
1 can (20 ounces) crushed pineapple in juice (do not drain)
1 cup granulated sugar
2 tablespoons all-purpose flour
2 large eggs
1 tablespoon lemon juice
1/4 teaspoon salt
2 tablespoons unsalted butter (melted)
Whipped cream for serving (optional)

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Instructions

Preheat Oven: Set your oven to 350°F (175°C) to ensure it’s at the right temperature when your pie is ready to bake.
Mix Filling: In a large bowl, combine the crushed pineapple with its juice, granulated sugar, flour, eggs, lemon juice, and salt. Stir thoroughly until all ingredients are fully incorporated.
Add Butter: Pour the melted unsalted butter into the mixture and mix well to blend for a smooth filling.
Fill Pie Crust: Pour the pineapple filling into the unbaked 9-inch pie crust, using a spatula to spread it evenly and smooth the surface.
Bake: Place the pie on the middle rack of the preheated oven and bake for 50 to 55 minutes, or until the crust is golden brown and the filling has set and is no longer jiggly.
Cool: Remove the pie from the oven and allow it to cool completely on a wire rack. This helps the filling to firm up for clean slices.
Serve: Slice the pie and serve chilled or at room temperature. Optionally, add a dollop of whipped cream on top for an extra creamy touch.

Notes

You can substitute canned crushed pineapple with fresh pineapple finely chopped and lightly cooked down with juice to match the filling’s texture.
For added depth of flavor, consider adding a dash of vanilla extract or sprinkling a little nutmeg into the filling mixture before baking.