Description

Southern Pineapple Pie is a sweet, tangy, and creamy dessert made with crushed pineapple and a rich custard filling in a flaky pie crust. It’s a classic Southern treat that’s perfect for holidays, potlucks, or Sunday dinner. Serve it chilled or at room temperature for a nostalgic slice of comfort.

Ingredients

1 unbaked 9-inch pie crust (homemade or store-bought)
1 (20 oz) can crushed pineapple, well-drained
3/4 cup granulated sugar
2 tbsp all-purpose flour
1/4 tsp salt
2 large eggs, beaten
1/4 cup unsalted butter, melted

1 tsp vanilla extract

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Instructions

Preheat oven to 350°F (175°C).
In a large bowl, stir together the sugar, flour, and salt.
Add the beaten eggs, melted butter, and vanilla extract. Mix until smooth.
Fold in the drained crushed pineapple.
Pour the filling into the unbaked pie crust and smooth the top.
Bake for 45–50 minutes, or until the center is set and the top is lightly golden.

Let cool completely before slicing. Refrigerate for a few hours for best texture.

Notes

Make sure to drain the pineapple well to avoid a soggy pie.
You can top with whipped cream or toasted coconut for extra flavor.

Store leftovers covered in the fridge for up to 4 days.