Pineapple Pie

Pineapple pie is such a sweet and tropical pie. Serve up this pineapple pie recipe for dessert this week. Give this crushed pineapple pie a try.

Cuisine American

Keyword pie recipe, angel pie, canned pineapple recipe, crushed pineapple pie, dessert, easy summer pie, pie with pineapple, pineapple and cherry, pineapple pie, pineapple pie from scratch, pineapple pie recipe, summer pie, tropical pie

Prep Time 10

Cook Time 15

Additional Time 4

Total Time 4 25

Servings Pie

Calories 256kcal

Author Kelsey

Equipment

Ingredients

Crust
1 9- inch pie crust pre-baked according to package instructions
Filling
20 ounce can crushed pineapples completely drained
1 cup cold water
¾ cup granulated sugar
3 tablespoons cornstarch
1 cups whipped cream more for topping

Instructions

Roll our your pie crust and bake your pie crust until it is golden brown. Sit it on a baking rack and allow to cool.
In a pan you want to add your crushed pineapple, water, cornstarch, and sugar, and cool on medium-low heat and cook until it begins to thicken.
Once it begins to thicken, turn off heat and allow it to cool down.
Then once the filling is cooled down, fold in the whipped cream, and pour into pie pan.
Cover and refrigerate for up to 4 hours or overnight.

Notes

OPTIONAL: Top with whipped cream on the edge and top with cherries.

You can use fresh pineapple as well, just crush it up.

Your pie needs to be refrigerated, in an airtight container.

Add in 1/4th of cup of coconut for a coconut twist.

Nutrition