How to Make Quick & Easy Pineapple Pie


Start to Finish: 50 minutes

Servings: 6 to 8

Difficulty Level: Beginner

The golden double crust, paired with the soft pineapples, makes for an aromatic and tasty pie. Pineapple pie can be served alone as a dessert or paired with whipped cream or ice cream. This recipe is easy to prepare and made up of common household ingredients, such as butter, flour and sugar. It is adapted from Tasty Kitchen's Grandma Inez’s Pineapple Pie.


  • Top and bottom pastry (for a 9-inch double crust pie) 
  • 1/2 cup brown sugar 
  • 3 tablespoons cornstarch 
  • 2 cans (40 ounces) pineapple tidbits 
  • 1 tablespoon lemon juice 
  • 2 tablespoons butter

Pie Glaze

  • 1 egg, beaten 
  • 1 teaspoon brown sugar


Preheat the oven to 375 degrees Fahrenheit.

Use the liquid and pineapple from one can and just the pineapple from the other.

Add the pineapple, sugar, butter, cornstarch and lemon juice into a saucepan.

Combine the ingredients in the saucepan over a medium-high heat; bring to a boil and cook for about 2 minutes, stirring frequently.

Let the pineapple cool slightly and prepare the pie plate by lining the bottom with pastry. Trim the pastry that hangs out of the pie dish and pour in the pineapples. Brush the rim of the bottom crust with water to help with the sealing. Roll the top layer of pastry on top of the pineapples and seal to the bottom layer with your fingers.

Apply a light coating of the beaten egg to the top crust; use a pastry brush with soft bristles.


  • Whisk in two tablespoons of milk to thin out the egg wash, if the beaten egg is too thick.

Make four 1-inch cuts with a knife into the top layer of the crust to release steam. Sprinkle brown sugar on top of the pie and place it in the oven for about 40 minutes until the pie is hot and golden.

Let it cool on a wire rack for 20 minutes; serve warm or chilled with whipped cream.

No Bake Variation

In a large bowl, mix 8 ounces of whipped cream, 1 can of crushed pineapples and 1/2 cup of sugar with a wooden spoon. Fill a 9-inch graham cracker pie crust with the pineapple and let it chill in the refrigerator for 1 hour and serve.

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