Why You’ll Love This Recipe

This pie offers a refreshing twist on traditional fruit pies. Instead of berries or apples, the star ingredient is crushed pineapple, giving the dessert a juicy, tangy flavor that’s perfectly balanced with sugar and cream. The filling is smooth and custardy, with just the right amount of sweetness. It’s a simple, humble dessert that’s quick to put together and always a crowd-pleaser, especially when served chilled or with a dollop of whipped cream.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Crushed pineapple (canned, drained)

• Granulated sugar

• All-purpose flour

• Eggs

• Whole milk or evaporated milk

• Salt

• Vanilla extract

• Pie crust (homemade or store-bought)

Directions

1. Preheat your oven to 375°F (190°C).

2. Line a 9-inch pie pan with an unbaked pie crust and flute the edges.

3. In a large bowl, combine the sugar, flour, and salt. Stir in the drained crushed pineapple.

4. In a separate bowl, beat the eggs lightly, then mix in the milk and vanilla extract.

5. Pour the wet ingredients into the pineapple mixture and stir until well combined.

6. Pour the filling into the prepared pie crust.

7. Bake for 45 to 50 minutes, or until the filling is set and the crust is golden brown.

8. Let cool completely before serving. The pie will firm up more as it cools.

Servings and timing

This recipe yields 8 servings.
Preparation time: 15 minutes
Bake time: 45–50 minutes
Cooling time: 1–2 hours
Total time: approximately 2 hours 15 minutes

Variations

• Topping: Add a meringue topping or whipped cream for extra flair.

• Crust: Try a graham cracker or vanilla wafer crust for a different texture and flavor.

• Coconut: Mix in shredded coconut for a tropical twist.

• Spices: Add a pinch of nutmeg or cinnamon for a hint of warm spice.

• Mini pies: Use a muffin tin to make individual pineapple pies—reduce the baking time accordingly.

Storage/Reheating

Store the pie in the refrigerator, covered with plastic wrap or foil, for up to 4 days.
For best flavor, serve cold or at room temperature.
To freeze, wrap the baked and cooled pie tightly in plastic and foil, then freeze for up to 2 months. Thaw in the refrigerator before serving.

FAQs

Is this pie made with fresh or canned pineapple?

This recipe traditionally uses canned crushed pineapple, which gives it the right texture and sweetness.

Can I use fresh pineapple instead of canned?

Yes, but make sure it’s finely chopped and drained very well to avoid a runny filling.

What type of milk is best for this recipe?

Whole milk or evaporated milk both work well and add a rich, creamy texture to the filling.

Can I make this pie crustless?

It’s possible, but the texture and structure are best when paired with a crust.

How do I know when the pie is done baking?

The filling should be set and slightly golden on top. It may jiggle a little but will firm up as it cools.

Can I use a pre-made pie crust?

Absolutely. A store-bought crust makes this recipe even quicker and easier.

Why is my filling runny?

This can happen if the pineapple wasn’t drained well or if the pie was underbaked.

Should this pie be served warm or cold?

It’s best served cold or at room temperature after it has had time to set.

Is this pie very sweet?

It has a balanced sweetness, but you can reduce the sugar slightly if you prefer a less sweet dessert.

Can I add a topping?

Yes, whipped cream or a light meringue topping pairs beautifully with this pineapple pie.

Conclusion

This Pineapple Pie from an old Amish cookbook is a timeless dessert that blends tropical flavor with down-home comfort. With its smooth custard-like filling and bright pineapple flavor, it’s a unique and delicious addition to any dessert table. Whether you’re sharing it at a family dinner or enjoying a quiet slice with coffee, this pie delivers simple sweetness with every bite.

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