Pineapple Pecan Pie Recipe -
Pineapple Pecan Pie Recipe

Pineapple Pecan Pie

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"This is a very unusual pie that blends fruit and nuts in a very tasty combination!"

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Ingredients Edit and Save

Original recipe makes 1 9 inch pie Change Servings


  1. Preheat oven to 375 degrees F (175 degrees C).
  2. Blend together the cream cheese, 1 egg, 1/2 cup sugar, salt and vanilla. Gently stir in pineapple, pour into pie crust.
  3. Sprinkle pecans over cream cheese mixture.
  4. Blend together the 3 eggs, corn syrup, 1/4 cup sugar and vanilla. Pour over pecan layer.
  5. Place on lower rack of oven and bake for 40 to 45 minutes or until center is firm.
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Reviews More Reviews

Most Helpful Positive Review
Jun 06, 2003

I made this for thanksgiving and everyone loved it. The pineapple taste is very refreshing. I served it right along-side ordinary pecan pie and it wasn't redundant at all. I added about 1/3 more pineapple than called for, it's tastier that way. Yummy!

Most Helpful Critical Review
Nov 26, 2010

I made this for Thanksgiving dinner. My mother in law referred to it as a "custard' like flavor with pineapple and pecan pie on top. Don't waste your pecans on this one and just make a regular pecan pie instead.

Oct 28, 2009

This is one of the most delicious pies - Just wonderful. I used a 10" deep dish pie plate because the filling was spilling over a 9". Also - I served the pie COLD. In my opinion, this is a must. FANTASTIC! THANKS FOR THIS KEEPER.

Nov 13, 2006

This pie was FANTASTIC!!The pineapple was a great twist on the traditional pecan pie. I added about 3/4 cup of pineapple- but next time I would cook it a bit longer, and make sure I drain the pineapple VERY WELL. I just drained it in the can this time, and it came out a bit runny in the middle. Everyone ate it anyway because it tasted wonderful- and I already have requests to make it for Thanksgiving!

Mar 18, 2010

This was so delicious! It is now in my husband's top five desserts. I followed the measurements exactly, however, I had way too much pie filling, so I took two crusts and split the filling between the two. It made a nice size piece of pie, and I was able to put one in the freezer for later. Such a yummy pie!

Nov 11, 2010

I didn't get to eat a bite of this but took it to a church luncheon and the cooks said that it disappeared so fast they didn't get any either. Must have been good! I plan to make another soon. Some other reviews mentioned that the top poured over the pecans was too much for a 9 inch pie and it was. I will cut that in half next time.

Jan 03, 2011

Was a bit nervous making this one just because of the combination, but it was fantastic. Followed the recipe to the letter (like I always do for the first time) and I wont change a thing. Thank You Carolyn!

Nov 29, 2010

This pie is Amazing! I entered it in a contest and won 1st place!


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  • Calories
  • 597 kcal
  • 30%
  • Carbohydrates
  • 68.8 g
  • 22%
  • Cholesterol
  • 124 mg
  • 41%
  • Fat
  • 34.4 g
  • 53%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 8.6 g
  • 17%
  • Sodium
  • 333 mg
  • 13%

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

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