Pineapple Cream Pie Recipe

Reviews More Reviews

Most Helpful Positive Review

May 05, 2007

DO NOT use fresh pineapple in this pie. There are enzymes in fresh pineapple that break down the custard. That's why AMELIAJEAN had so much trouble.

—CARIST

See full review »

Most Helpful Critical Review

Aug 29, 2002

Found this pie on the bland side. (I am a pineapple lover). I will add 1/2 cup of the pineapple juice and decrease the milk by 1/2 cup for my next attempt.

—SISTERFRAN

See full review »

25 Ratings

Oct 30, 2006

While my boys love the older type with plain crust...their wives prefer this recipe because of the cornstarch texture and grahamcracker crust and whipped cream topping so this receipe at least works here in the Pacific NW. However I couldn't cook the reciepe with cornstarch with the older family in Texas so I have to go back to the older way of doing it. My family is famous for their pineapple cream pie..but we make it with plain prebaked piecrust.. and we don't add eggs to first mixture... only AFTER the cream mixture thickens. We then remove from heat, temper the lightly beatten eggs before adding. Once eggs mixed well...we add butter and vanilla or whatever flavoring you use and beat till shiny. . (My great grandma used flour instead of cornstarch and got a more old-time texture that holds up well if you want to refrig and then slighly warm. Also the flour type holds up better if left out under the table cloth of the holdiay table for the later supper. Since they were dirt farmers...corn-starch was not always available and flour made pies held up well to being able to set out in cupbords, less weeping or watery separation if you use meringue instead of whipped cream. Anyone remember the way southern country folks tended to have their dining rooms unheated...then after sunday dinner after church...all left overs dishes and desserts are left on the table and covered with a clean bleached table cloth and left till supper?

—Tangrene

See full review »

Jun 22, 2009

I made this for the first time for Father's Day because my dad is a pineapple fiend! It was unbelieveably good! I made a few modifications: cut milk by 1/2 cup and added a 1/2 cup of pineapple juice, cut 1 teaspoon of vanilla extract and replaced with 1 teaspoon of pineapple extract. When made with these modifications, this pie is perfect and probably would be even if you don't have pineapple extract. I also used the "Basic Flaky Pie Crust" recipe from this site which turns out flaky and perfect every time! You will end up with extra filling but I just put it in a dish and one of my kids enjoyed it as homemade pudding:)

—k2 kitchen

See full review »

Oct 20, 2003

A yummy unique twist on plain cream pie, and the almond in the cream is a great idea. Tasty..but don't forget the no tasting rule!! IF you taste it while cooking and then use the same spoon to stir again, a cream pie WON'T SET. (it's a saliva enzyme thing)

—TAMMERSANN

See full review »

Jan 18, 2008

Wonderful recipe! I did not make my own whipped cream, instead I bought extra creamy whipped topping and added almond extract. Oh my gosh, so yummy.

—Nicole Cooks

See full review »

Sep 17, 2003

This is a wonderful recipe. When I made it the first time I had to much filling for a 9 inch deep dish pie shell, so I used only 2 cups of milk instead of 3 like the recipe calls for, and I added 1/2 cup of coconut. Now this is the most wonderful pie, and just the right amount for the deep dish pie shell. I have made it many times, and each time someone new tries it, they just love it. Thanks for the recipe.

—JOE W

See full review »

Jan 10, 2003

Great flavor combination of the whipped cream, crust and pineapple cream. I had never heard of a pineapple cream pie before but love pineapple. Foolishly I didn't drain the pineapple so the pie was a little runny by my mistake, but still tasted great. I will definately make this again and next time will remember the drain the pineapple. Thanks for the recipe.

—LFLOWER75

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Pineapple Cream Cheese Pie

Crushed Pineapple Sour Cream Pie

Pineapple Sour Cream Pie

Banana Cream Pie with Chocolate Lining

Pineapple Pie I

Banana Cream Pie IV

Coconut Cream Pie III

Graham Cracker Cream Pie

Banana Cream Pie V

Pineapple and Lemon Pie

ADVERTISE WITH US

Nutrition

Calories
576 kcal
29%

Carbohydrates
58 g
19%

Cholesterol
194 mg
65%

Fat
35.9 g
55%

Fiber
1 g
4%

Protein
6.9 g
14%

Sodium
385 mg
15%

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

Nutritional Information

Pineapple Cream Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 576
Calories from Fat: 323

% Daily Value *
Total Fat 35.9g 55 %
** Saturated Fat 17.8g 89 %
Cholesterol 194mg 65 %
Sodium 385mg 15 %
** Potassium 302mg 8 %
Total Carbohydrates 58g 19 %
Dietary Fiber 1g 4 %
Protein 6.9g 14 %
Sugars 45.5g
** Vitamin A 31 %
** Vitamin C 12 %
** Calcium 22 %
** Iron 10 %
** Thiamin 16 %
** Niacin 17 %
** Vitamin B6 9 %
** Magnesium 10 %
** Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.