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Bob's Pineapple Pie


"A wonderful double-crust pie that is my husband's all-time favorite."
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1 h servings 367 cals
Original recipe yields 12 servings


  • Calories:
  • 367 kcal
  • 18%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 59.1g
  • 19%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 244 mg
  • 10%

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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  • Prep

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  1. Dissolve the cornstarch in 1/4 cup of the reserved pineapple juice. Combine the drained pineapple, sugar, salt, egg yolks, cornstarch mixture, and 1 cup of the reserved pineapple juice in a large saucepan. Cook and stir over medium heat just until the mixture has thickened slightly and turned shiny. Do not boil. Remove from heat, and cool 15 minutes.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Line a 10-inch pie plate with half of the pastry. Pour the cooled pineapple mixture into the crust. Top with second crust, and seal and crimp the edge. Use a fork to poke holes in the top crust in a few places.
  4. Bake in preheated oven until the crust is golden brown, about 35 to 40 minutes. Cool before serving.

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Read all reviews 8
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I made this pie to bring to a picnic and it made a big hit. My husband raved over it. The only thing i would change is cutting the sugar down a bit - maybe to 1 cup.

Easy to prepare, and excellent flavor. Well done, Bob!

I had a craving for pineapple pie and this one was excellent! I cut back on the sugar to 1 cup, and I added a splash I rum and vanilla to the pineapple mixture. It was so good. I did add the pin...

This is a good start, but I prefer a creamer custard pineapple pie. I substituted the cup of reserved pineapple juice with a cup of heavy whipping cream, and only used 1/2 cup sugar. Otherwise...

i made this, and it's WONDERFUL! The only thing i would change is cutting the sugar by at least a 1/2 cup, going from 1 1/2 C sugar, down to just 1C sugar. Maybe even down to 3/4 C.

Really nice change flavor--never would have imagined pineapple to make a nice custard pie "filling". I had to substitute chunk pineapple in juice (just diced it up a bit) and I only made 1/2 re...

I'm not a pie maker! But after baking and tasting this one you'd think I was a professional baker! A special friend of mine had an upcoming birthday, and she mentioned to me once that her favori...

I made the filling to go into another recipe and it's so delicious. Can't wait for the pineapple enchiladas to be eaten at a BBQ today. I think they will be a hit. I had some of the left over...