Bob's Pineapple Pie Recipe -
Bob's Pineapple Pie Recipe
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Bob's Pineapple Pie

Recipe by  

"A wonderful double-crust pie that is my husband's all-time favorite."

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Original recipe makes 12 servings Change Servings
  • PREP

    5 mins
  • COOK

    40 mins

    1 hr


  1. Dissolve the cornstarch in 1/4 cup of the reserved pineapple juice. Combine the drained pineapple, sugar, salt, egg yolks, cornstarch mixture, and 1 cup of the reserved pineapple juice in a large saucepan. Cook and stir over medium heat just until the mixture has thickened slightly and turned shiny. Do not boil. Remove from heat, and cool 15 minutes.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Line a 10-inch pie plate with half of the pastry. Pour the cooled pineapple mixture into the crust. Top with second crust, and seal and crimp the edge. Use a fork to poke holes in the top crust in a few places.
  4. Bake in preheated oven until the crust is golden brown, about 35 to 40 minutes. Cool before serving.
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Reviews More Reviews

Sep 08, 2012

I made this pie to bring to a picnic and it made a big hit. My husband raved over it. The only thing i would change is cutting the sugar down a bit - maybe to 1 cup.

Dec 26, 2011

Easy to prepare, and excellent flavor. Well done, Bob!


6 Ratings

Nov 28, 2013

I had a craving for pineapple pie and this one was excellent! I cut back on the sugar to 1 cup, and I added a splash I rum and vanilla to the pineapple mixture. It was so good. I did add the pineapple with tje juice and all and I increased the cornstarch by a couple of tablespoons. The pie cuts beautifully, and really holds it's shape. This one is a keeper!

Nov 10, 2013

This is a good start, but I prefer a creamer custard pineapple pie. I substituted the cup of reserved pineapple juice with a cup of heavy whipping cream, and only used 1/2 cup sugar. Otherwise I followed the directions. The heavy cream made all the difference.

Apr 30, 2013

i made this, and it's WONDERFUL! The only thing i would change is cutting the sugar by at least a 1/2 cup, going from 1 1/2 C sugar, down to just 1C sugar. Maybe even down to 3/4 C.

Mar 22, 2014

I made the filling to go into another recipe and it's so delicious. Can't wait for the pineapple enchiladas to be eaten at a BBQ today. I think they will be a hit. I had some of the left over filling and just ate it with a spoon, heavenly. I did add the zest of one orange and I thought it added to the overall flavor. It certainly stands as written though.


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  • Calories
  • 367 kcal
  • 18%
  • Carbohydrates
  • 59.1 g
  • 19%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 13.8 g
  • 21%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 244 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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