Reviewed: Mar. 26, 2009

I used fresh pineapple and used a bit more than 2 Cups and this turned out so tasty! Was great warm about an hour out of the oven and also good the next day chilled but I think it was best when warm.

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jailhousecook

Cooking Level: Intermediate

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Reviewed: Dec. 10, 2008

I was very skeptical about pineapple pie, but was completely amazed when I made it. I would recommend you let it cool fully before you cut it...we just couldn't wait! Fresh pineapple made the difference, no spices or extra seasoning needed! Wonderful on a cold winter day. Yum!

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Mrs. Butler

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Reviewed: Jun. 11, 2008

I prepared this recipe exactly as is, using fresh pineapple. I didn't care for it but everyone else liked it. Beats the "usual" pie ;)

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Tanya S.

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

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Reviewed: Jan. 10, 2008

I made this for my mother's birthday dessert. Only thing I did differently was add a pinch of salt, and I brushed the surface of the top crust with a little of the liquid from the pie so it would brown nicely. Pie is as good warm as cold. Very light and good.

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JUDYHEMPSTEAD

Cooking Level: Expert

Living In: Mobile, Alabama, USA

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Reviewed: Jul. 2, 2006

Definitely the BEST dish I have ever made, hands down! Perfect blend of fresh, fruity, and sweet. Combines the summer flavor of pineapple with the winter comfort of pie.

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