Description
This Southern Pineapple Pie is a sweet, creamy, and old-fashioned favorite straight from the heart of Southern kitchens. With a buttery crust, tangy crushed pineapple, and a rich custard-like filling, it’s the perfect dessert for picnics, potlucks, or Sunday supper. It’s easy to make and packed with tropical flavor!
Ingredients
1 unbaked 9-inch pie crust
1 can (20 oz) crushed pineapple, well-drained
1 cup granulated sugar
2 large eggs
2 tablespoons all-purpose flour
1/2 cup whole milk
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
Instructions
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Preheat your oven to 350°F (175°C).
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Place the unbaked pie crust into a 9-inch pie dish and set aside.
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In a large bowl, whisk together the sugar, eggs, flour, milk, melted butter, vanilla extract, and salt until smooth.
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Stir in the drained crushed pineapple until evenly combined.
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Pour the filling into the pie crust and smooth the top.
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Bake for 50–55 minutes, or until the center is set and the top is golden brown.
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Let the pie cool completely before slicing. Serve chilled or at room temperature.
Notes
– Make sure to drain the pineapple well to avoid a soggy pie.
– You can top with whipped cream or toasted coconut for extra flair.
– Store leftovers in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 32g
- Sodium: 190mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg