Grandma'S Pineapple Pie
A delightful pineapple pie featuring sweet, tangy crushed pineapple and a tender, flaky crust, perfect for warm gatherings or a comforting dessert treat.
Ingredients
Instructions
- Mix the flour with the sugar.
- Add softened butter and mix well.
- Add beaten eggs, vanilla, and pineapple; mix thoroughly.
- Pour the mixture into an unbaked pie shell.
- Bake at 350°F (175°C) for 10 minutes.
- Lower the temperature to 325°F (160°C) and bake until the filling is firm.
- Note: It may be better not to use flour if eggs are large enough to thicken the mixture.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you prefer a firmer filling, you can omit the flour entirely if your eggs are large enough to provide thickness. Make sure the butter is softened for easier mixing, and if you want a hint of tropical flavor, try adding a tablespoon of coconut extract alongside the vanilla.
Serving Suggestions
Serve the pineapple pie chilled or at room temperature. It pairs beautifully with a scoop of vanilla ice cream or whipped cream for added creaminess. This pie makes a delightful dessert for gatherings and can be complemented with fresh fruit or a light salad for a refreshing contrast.
Storage & Reheating
Store any leftover pineapple pie in an airtight container in the refrigerator for up to 3 days. To reheat, simply place individual slices in the microwave for about 20-30 seconds, or warm the whole pie in a preheated oven at 325°F for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Pineapple Pie contains roughly 439 calories, with 3g protein, 29g carbohydrates, and 34g fat. It is an excellent source of vitamin C (30% of the Daily Value), and a good source of dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but be sure to finely chop it and possibly reduce the amount of sugar since fresh pineapple can be less sweet than canned. Drain any excess juice to avoid a watery filling.
What type of pie crust should I use?
A standard unbaked pie crust works best for this recipe. You can use a store-bought crust for convenience or make your own for a homemade touch. A graham cracker crust can also add a nice flavor twist.
Can this pie be made ahead of time?
Absolutely! This pie can be made a day in advance and stored in the refrigerator. Just make sure to cover it well to prevent it from drying out or absorbing odors from the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).