Description
This Southern Pineapple Pie is a sweet, creamy custard-style pie filled with crushed pineapple and baked in a buttery pie crust. It’s a classic Southern dessert that’s simple to make and full of tropical flavor. Serve it chilled or at room temp for the perfect finish to any meal!
Ingredients
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1 unbaked 9-inch pie crust (store-bought or homemade)
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1 (20 oz) can crushed pineapple, well drained
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3/4 cup granulated sugar
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2 tbsp all-purpose flour
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1/4 tsp salt
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2 large eggs
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1/4 cup unsalted butter, melted and slightly cooled
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1 tsp vanilla extract
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1/4 tsp ground nutmeg (optional)
Instructions
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Preheat oven to 350°F (175°C). Place your unbaked pie crust in a 9-inch pie dish and crimp the edges.
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Mix the filling:
In a large bowl, whisk together sugar, flour, salt, eggs, melted butter, and vanilla until smooth. Stir in the drained crushed pineapple. Add a pinch of nutmeg, if using. -
Fill the crust:
Pour the filling into the prepared pie crust and smooth the top. -
Bake:
Bake for 50–60 minutes, or until the filling is set and the top is golden. The center may still jiggle slightly, but it will firm up as it cools.
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Cool:
Let the pie cool completely on a wire rack. Chill in the fridge for at least 2 hours before serving, if you prefer it cold.
Notes
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Be sure to drain the pineapple well to avoid a watery filling.
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This pie is great served plain or with a dollop of whipped cream.
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Store leftovers covered in the fridge for up to 4 days.