Pineapple Cream Pie Recipe -
Pineapple Cream Pie Recipe

Pineapple Cream Pie

Recipe by  

"This is the 1999 American Pie Council's National Pie Championship second place winner in the Cream Pie Category."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings


  1. In a medium bowl, mix together graham cracker crumbs, 1/4 cup white sugar, and melted butter. Press mixture firmly in bottom of a 9 inch pie plate. Bake at 375 degrees F (190 degrees C) for 6 to 8 minutes.
  2. Combine 2/3 cup white sugar, cornstarch, and salt in saucepan. Blend milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat, and stir in butter, vanilla, and pineapple. Pour into crust. Press plastic wrap over top of filling. Chill at least 2 hours.
  3. In a large mixing bowl, combine whipping cream, confectioners' sugar, and almond extract. Whip to stiff peaks and pipe or spoon onto pie. Serve immediately.
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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.

Most Helpful Critical Review
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?


27 Ratings

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.

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:)

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)

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.

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.

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.


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  • 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.

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