Southern Pineapple Pie

Southern Pineapple Pie is a sweet, creamy, and tangy dessert that perfectly captures the charm of Southern baking. With a buttery crust, luscious pineapple filling, and a golden baked top, this pie brings tropical brightness and nostalgic comfort to every bite. It’s simple to make, yet rich in flavor—ideal for holidays, picnics, or any time you’re craving something sweet and sunny.

Why You’ll Love This Recipe

• Sweet and tangy flavor with a creamy texture
• Made with pantry staples and canned pineapple
• A unique twist on classic Southern pies
• Perfect for potlucks, holiday tables, or family dinners
• Easy to prepare and beginner-friendly
• Can be served warm or chilled
• A crowd-pleaser with just the right amount of tropical flair

ingredients

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

• Pie crust (homemade or store-bought)
• Crushed pineapple (drained)
• Granulated sugar
• Eggs
• All-purpose flour
• Unsalted butter, melted
• Vanilla extract
• Salt

directions

1. Preheat your oven to 350°F (175°C).
2. Place the pie crust in a 9-inch pie pan and crimp the edges. Set aside.
3. In a large mixing bowl, combine the sugar, flour, and salt.
4. Add in the eggs, melted butter, and vanilla extract. Stir until smooth.
5. Fold in the drained crushed pineapple until fully incorporated.
6. Pour the filling into the prepared pie crust and smooth the top.
7. Bake for 50–60 minutes or until the filling is set and the top is golden brown.
8. Let the pie cool completely before slicing. Serve at room temperature or chilled.

Servings and timing

Serves 8 people
Prep time: 10 minutes
Bake time: 50–60 minutes
Total time: About 1 hour 10 minutes

Variations

• Toasted Coconut Topping: Sprinkle sweetened shredded coconut on top before baking for extra texture and flavor.
• Pineapple Cream Pie: Mix in a few tablespoons of sour cream or cream cheese for a richer, creamier filling.
• Nutty Crunch: Add chopped pecans or walnuts to the filling for a Southern nutty twist.
• Mini Pies: Bake in mini tart pans or muffin tins for individual servings.
• Spice It Up: Add a pinch of cinnamon or nutmeg to the filling for warm spice notes.

storage/reheating

Store leftover pie covered in the refrigerator for up to 4 days.
Serve cold or bring to room temperature before serving.
This pie is not ideal for freezing as the texture may change once thawed.

FAQs

Can I use fresh pineapple instead of canned?

Yes, but be sure to finely crush it and drain excess juice to prevent the pie from becoming too watery.

Should I prebake the pie crust?

No, there’s no need to prebake the crust for this recipe—it bakes fully with the filling.

Can I use a graham cracker crust?

Yes, a graham cracker crust adds a nice texture and sweetness that complements the pineapple flavor.

Is this pie served hot or cold?

It can be served at room temperature or chilled, depending on your preference.

Can I make it ahead of time?

Yes, you can bake it a day in advance and store it in the fridge until ready to serve.

Why did my pie crack on top?

Overbaking or a sudden change in temperature can cause cracks, but it will still taste delicious.

What can I serve with pineapple pie?

Whipped cream or a scoop of vanilla ice cream make great pairings.

Can I use pineapple tidbits or chunks?

Stick with crushed pineapple for the best texture and even distribution in the filling.

How do I know when the pie is done?

The filling should be set in the center and the top lightly golden. A toothpick inserted should come out mostly clean.

Is this pie overly sweet?

The sweetness is balanced by the tang of the pineapple, but you can reduce the sugar slightly if desired.

Conclusion

Southern Pineapple Pie is a warm-weather favorite that delivers tropical flavor with the comforting feel of a homemade pie. With its creamy filling and fruity zing, this dessert is sure to be a hit at any gathering. Whether you’re new to Southern baking or a seasoned pie lover, this recipe is an easy and delightful way to bring sunshine to your dessert table.

Print