Pineapple Pie – tasty and filling pie made with pineapple, cinnamon, nutmeg, brown sugar and a little touch of rum plus a spot on crust that blends perfectly with the flavored fruit. A must have on any occasions!

Pardon me. I did not set out to make this sumptuous pineapple pie to tantalize your taste buds, but I just wanted some pineapple pie ’cause I simply love pineapple. It ranks high up in the list of my favorite fruits, if you’d ask me. 

True, I am a little biased when it comes to pineapple because as you know, it is one of the fruits that I consumed weekly until relocating to America. Then reality kicked in, and I had to adjust. And when I do indulge on anything pineapple, I kinda get a feeling to eat the whole thing (HA! food withdrawal problems) like what happened recently with my irresistible Pineapple Cake.

Pineapple Pie Filling

To me, pies have always been about the crust- the crust rules! But in this recipe, it is the whole package. The pineapple filling is amazingly tasty – pineapple, cinnamon, nutmeg, brown sugar and a little touch of rum – optional, of course.

You’ll never be intimidated with this recipe, especially in making the filling. It’s as easy as mixing all the ingredients in a large bowl, and VOILA! You’re all set to pour it into the pie crust.

What’s special about this filling, aside from chunks of pineapple goodness, is that I added a touch of rum to keep it aligned with the holiday spirit. Rum is a thing during the holidays, am I right? Gosh, I just love rum! Don’t worry, the alcohol cooks off as the pie is baked. Add a little bit of lemon juice and zest for that zesty kiss and this pineapple pie here makes the one to beat among all other holiday baked treats. 😉

And the crust, one word, SENSATIONAL! Rose Levy’s cream cheese crust is hands down one of my favorites  . The cream cheese is spot on – adding flavor (a little bit of tang, richness) and texture to the crust. The only changes I made is adding 2 tablespoons of sugar for a slightly sweetened crust. That is just me, I have a sweet tooth.

I should add, these come together in a snap with a food processor. So don’t be intimidated about pies, like I was. You can’t go wrong with this crust –  it’s very forgiving .

There is a place and time for pre-made flaky pie crust, and this is not the place. Nope! This  cream cheese pie crust is a must try, at least once for the holidays. 😉

The pineapples makes a great dessert not only for special occasions but also for a cold, gloomy winter day. So grab a spoon, some ice cream and savor every bite.

Happy holidays!

Tips and Notes:

1. If using fresh sweet pineapples, you can cut back on the sugar. The amount of sugar depends on the sweetness of your pineapple. You can start with the 1/3 cup of brown sugar and add a bit more as you go along, depending on your pineapple and sweetness preference.
2. For those who prefer a smoother (not the chunky one) pineapple filling, you may cook the pineapple mixture in a pan over low heat (except for the lemon juice and zest; throw it in at the last minute of cooking). Mix 4-5 tablespoons of cornstarch to a cup of water. Stir until completely dissolved and pour it into the pineapple mixture and keep cooking for about 10 minutes, or until it thickens. Keep cooking for additional 5 minutes after it thickens, then remove it from heat and allow it to cool before adding it to the pie crust.
3. You can also make ahead the filling and store it in the fridge overnight and assemble the day of.
4. Cover edge of the pie with aluminum foil to avoid excessive browning. Remove it on the last 15 minutes of baking.

This blog post was first published on November 2013 and has been updated with new photos, content and recipe.

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Pineapple Pie

Pineapple Pie - tasty and filling pie made with pineapple, cinnamon, nutmeg, brown sugar and a little touch of rum plus a spot on crust that blends perfectly with the flavored fruit. A must have on any occasions!

5 from 2 votes

Prep: 2 hrs

Cook: 45 mins

Total: 2 hrs 45 mins

American

Servings 8 -10 slices

Ingredients

Pineapple Pie Crust

• ▢ 2 cups all-purpose flour
• ▢ 2 tablespoon granulated sugar
• ▢ ½ teaspoon salt
• ▢ 12 tablespoons (1 1/2 sticks; 6 ounces) cold unsalted butter
• ▢ 4 ½ ounces cold cream cheese
• ▢ 2 tablespoons iced cold water

Pineapple Pie Filling

• ▢ 5-6 cups diced fresh pineapple (see notes)
• ▢ ⅓ cup brown sugar
• ▢ ⅔ cup granulated sugar
• ▢ 1 teaspoon cinnamon spice
• ▢ ½ teaspoon nutmeg spice
• ▢ 2 ½- 3 tablespoons flour
• ▢ 1/2 teaspoon salt
• ▢ 1 tablespoon lemon zest
• ▢ 1 tablespoon lemon juice
• ▢ 1 tablespoon rum (optional)

US Customary - Metric

Instructions

Pineapple Pie Crust

• Combine the flour, sugar,  and salt . Then  place in the freezer until ready to use.
• Remove flour mixture and add about half to a food processor, followed by butter and cream cheese. Pulse for a few seconds then add remaining flour .
• Continue to pulse just until the crumbs of dough are the size of peas. Then add iced water. Pulse about 4-5 times until the dough barely comes together.
• Turn dough out onto a lightly floured surface or place in between two wax paper.   
  
• Press the dough until it holds together in a smooth, flat disk.  Divide dough ih half ( one slightly bigger than the other ).Chill for about 30-45 minutes.
  
• Roll out the largest dough into about 12 inches, for the smaller disk roll it out and cut out dough into long strips for the lattice.
  
• Transfer the dough to a 9-inch pie plate, gently fit it in, trim any excess dough hanging on the edges, then decorate the edges.
  
• Refrigerate the pie and strips for at least 45 minutes or until ready to be bake.
  

Pineapple Pie filling

• In a large bowl combine: pineapple, brown and granulated sugar, cinnamon spice, nutmeg, flour, salt , lemon zest, lemon juice and rum. Mix well to combine.
  
• Place filling in prepared pie pan, cover with pie strips. Lightly brush with egg wash.
  
• Cover edge of crust with foil to prevent excessive browning.
  
• Heat oven to 375°F. Bake 40 to 45 minutes or until the pie is bubbly and crust is golden brown. Remove foil last 15 minutes before pie has cooked through.
  
• Serve warm with ice cream.
  

Nutrition Information:

Calories: 656kcal (33%)| Carbohydrates: 110g (37%)| Protein: 6g (12%)| Fat: 23g (35%)| Saturated Fat: 13g (81%)| Cholesterol: 62mg (21%)| Sodium: 133mg (6%)| Potassium: 511mg (15%)| Fiber: 5g (21%)| Sugar: 79g (88%)| Vitamin A: 915IU (18%)| Vitamin C: 35mg (42%)| Calcium: 92mg (9%)| Iron: 2.7mg (15%)

Author: Immaculate Bites

Course: Dessert

Cuisine: American

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How to Make Pineapple Pie

Combine the flour, sugar, salt, and baking powder and place in the freezer until ready to use. Remove flour mixture and add about half to a food processor, followed by butter and cream cheese . Pulse for a few seconds then add remaining flour. Continue to pulse just until the crumbs of dough are the size of peas. Then add  iced water. Pulse about 4-5 times until the dough barely comes together.

Turn dough  out onto a lightly floured surface or place in between two wax paper. Press the dough until it holds together in a smooth, flat disk. Chill for about 30-45  minutes. Roll out the largest  dough into about 12 inches, for the smaller disk roll it out and cut out dough into long strips for the lattice. Transfer the dough to a 9-inch pie plate, gently fit it in, trim any excess dough hanging on the edges, then  decorate the edges. Refrigerate the pie and strips  for at least 45 minutes or until ready to be bake .

In a large bowl combine pineapple,brown and granulated  sugar, cinnamon spice, nutmeg, flour , lemon zest, lemon juice and rum. Mix well to combine.

Place filling in prepared pie pan, cover with pie strips. Lightly brush with egg wash. Cover edge of crust with foil to prevent excessive browning. Heat oven to 375°F. Bake 40 to 45 minutes or until the pie is bubbly and crust is golden brown. Remove foil last 15 minutes before pie has cooked through. Serve warm with ice cream.