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Pineapple Pie III

Pineapple Pie III


"This is a double-crusted pineapple pie. Mix a teaspoon of lemon zest into the pastry for an unforgettable crust."
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servings 362 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 362 kcal
  • 18%
  • Fat:
  • 15.1 g
  • 23%
  • Carbs:
  • 54.9g
  • 18%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 236 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

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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{{model.addEditText}} Print
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a medium saucepan combine sugar, cornstarch, pineapple with juice, and lemon juice. Cook over medium heat, stirring constantly until thickened, then allow to boil 1 minute.
  3. Cool slightly and pour mixture into pastry-lined pie pan. Cover with top crust and seal. Make a few steam vents in crust, then brush with milk and sprinkle with sugar. Place in preheated oven and bake for 35 minutes. Serve chilled or at room temperature.

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Read all reviews 91
  1. 106 Ratings

Most helpful positive review

My BIL asked me to find a two-crust pineapple pie recipe for Thanksgiving 2002. I immediately turned on my computer and found this one at Imagine my suprise when not only my de...

Most helpful critical review

I've made pineapple pie for years with my mother's recipe. I use unsweetened pineapple and a scant half cup of sugar and two TBS butter. I notice that most fruit pie recipes call for way too ...

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Least positive

My BIL asked me to find a two-crust pineapple pie recipe for Thanksgiving 2002. I immediately turned on my computer and found this one at Imagine my suprise when not only my de...

My new son-in-law wanted a pineapple pie..So, I tried this one, but added about 2 tsps of pineapple flavoring and used light brown sugar, instead of white in the filling...He raved about it, so ...

PHEW!!! Boy am I glad I found this recipe. I lost the recipe I had for this pie, and knew if it could be found, I would find it here. Thanks so much for posting this. I can sleep tonight now...

I used pineapple tidbits instead of crushed pineapple. I think it's better this way than it would be with crushed pineapple because you can actually bite into real pineapple pieces.

I've never had pineapple pie before and this recipe came together fabulously. I used a homemade double pie crust from the Betty Crocker cookbook and it added the perfect amount of crispiness to ...

I only made the filling part of this for a coconut cake..and it was FABULOUS!!!

I am NOT a good baker and this pie turns out perfect every time! It is my husband's favorite dessert and he doesn't even like sweets. So easy to make.

Delicious pie and very easy to make. I only had 1/2 cup sugar and the sweetness was right for us. I also added about 1/2 cup coconut. Thanks for sharing this recipe... it will be enjoyed many ...

husband loves pineapple pie. only finds them to buy once and a while. i figured how hard can it be. THIS WAS GREAT. i used tidbits instead of crushed pineapple. it is wonderful.

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