Pineapple Chess Pie

Pineapple Chess Pie

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"I have no idea if this pie should be put in the ice box since I have never had any leftovers!!!"
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servings 381 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 381 kcal
  • 19%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 56.3g
  • 18%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 198 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Mix the white sugar, corn meal, eggs, melted butter or margarine, lemon juice and the undrained crushed pineapple mixed with enough milk to make 3/4 cup. Do not over beat. Pour filling into one 9 inch unbaked pie shell.
  3. Bake pie at 425 degrees F (220 degrees C) for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until set and golden. This should take about 40 minutes. Serve pie at room temperature.



This pie will be great for the summer. Very easy and yummy. I used crushed pineapple in juice instead of syrup and added a litte bit more sugar and it worked out just fine.


I found this pie to be excellent. I doubled the receipe, used fresh squoze lemon juice, extra large eggs, and a 20oz can of Libbys Pineapple sweetened with Splenda (I had that for some reason) ...

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