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Home / Baking

Pineapple Pie

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Author: Imma Published:12/20/2018Updated:6/03/2021
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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!

Pineapple Pie

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.

Pineapple Pie

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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Freshly baked pineapple pie
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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)
  • â…“ cup brown sugar
  • â…” 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: Imma
Course: Dessert
Cuisine: American
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Nutrition Facts
Pineapple Pie
Amount Per Serving
Calories 656 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 13g81%
Cholesterol 62mg21%
Sodium 133mg6%
Potassium 511mg15%
Carbohydrates 110g37%
Fiber 5g21%
Sugar 79g88%
Protein 6g12%
Vitamin A 915IU18%
Vitamin C 35mg42%
Calcium 92mg9%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.

 

How to Make Pineapple Pie

 

Pineapple Pie.1

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.

Pineapple Pie.2Turn 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 .

Pineapple Pie.3

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

Pineapple Pie.4

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.

Pineapple Pie
Pineapple Pie
Pineapple Pie

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Comments & Reviews
  1. Virginia Bernal says

    Posted on 2/16 at 7:02PM

    5 stars
    I Made it. And: Yes is True!
    This recipe is really really good!
    Everyone was surprised!

    I strengthened my role as a rock star in the kitchen!!
    Thanks.

    Reply
    • imma africanbites says

      Posted on 2/18 at 11:31PM

      Wohooo! Way to go. I’m so happy that this recipe came out great for you.

      Reply
  2. Clara says

    Posted on 11/30 at 4:01AM

    Hello, I will be doing this recipe next week, it looks so great!!! Could you please tell me how much grams or ounces of pineapple are used as 5-6 cups???

    Reply
    • ImmaculateBites says

      Posted on 12/6 at 6:09AM

      Hello Clara! It is about 1000grams.

      Reply
  3. Marie says

    Posted on 3/26 at 7:19AM

    I’m not African or even African-American and still really liked this pie!

    Reply
    • imma africanbites says

      Posted on 3/27 at 3:07AM

      Glad you like this, Marie. This is perfect for this new season. 😉 I just love pineapples!

      Reply
  4. Momo says

    Posted on 12/25 at 8:19AM

    In a case of not having a food processor, what can i use?

    Reply
    • Donna says

      Posted on 3/20 at 3:17PM

      I used pastry knife before I have food processor, sometimes still use it nowadays if I’m feeling sentimental 🙂

      Reply
  5. Demetra says

    Posted on 12/20 at 10:47AM

    This looks delicious. I love all of your clear step by step photos!

    Reply
    • imma africanbites says

      Posted on 12/20 at 2:13PM

      Awww. Thank you, chef! Happy holidays! 🙂

      Reply
  6. Deb says

    Posted on 12/20 at 9:23AM

    5 stars
    I prepare a similar pie but I add apricots to the pineapple. My husband loves it. I love the addition and of rum in your recipe and am going to try that the next time I make the pie. Love your website.

    Reply
    • imma africanbites says

      Posted on 12/20 at 2:18PM

      Thank you for dropping by, Deb! Will have to try one soon with the apricots. Happy holidays!

      Reply
  7. ADENUGBA ANTHONIA says

    Posted on 5/31 at 6:20AM

    Lovely

    Reply
    • ImmaculateBites says

      Posted on 5/31 at 5:45PM

      Thanks!

      Reply
    • Mary says

      Posted on 12/20 at 9:37AM

      fresh or canned pineapple?

      Reply
      • ImmaculateBites says

        Posted on 12/20 at 3:27PM

        Fresh pineapples

  8. sara says

    Posted on 6/14 at 8:20PM

    Hey looks great, have a question though.
    Since dough requires overnigjt freezing…can it be prepared a night before and stored?
    And the filling as well? Or should the filling be made the day of?

    Thankyou!

    Reply
    • ImmaculateBites says

      Posted on 6/17 at 7:36PM

      Sara, both can be prepared and stored over night and assembled the day of. Hope is not too late.

      Reply
  9. Isabelle says

    Posted on 12/26 at 6:27AM

    I tried this recipe on Christmas Eve and it was so yummy!!!! This is my best pie so far and it was the first time I was trying one with pineapple. Thank you for posting this one, I actually asked for an apple pie recipe and didn’t have time to try until Christmas.

    Reply
    • Africanbites says

      Posted on 12/27 at 9:53AM

      Isabelle, Congrats on your first pineapple pie! It warms my heart to know that you liked it! Thanks for the feedback always greatly appreciated. Wishing you and your family a Happy and prosperous New Year.

      Reply
  10. Africanbites says

    Posted on 11/28 at 3:45AM

    Thanks Dina

    Reply
  11. Dina says

    Posted on 11/27 at 9:51AM

    it looks yummy!

    Reply

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