Recipe by pvf
"A wonderful double-crust pie that is my husband's all-time favorite."
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2 (20 ounce) cans
crushed pineapple, drained with juice reserved
1 1/2 cups
pastry for a (10 inch) double crust pie
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 pineapple with tje juice and all and I increased the cornstarch by a couple of tablespoons. The pie cuts beautifully, and really holds it's shape. This one is a keeper!
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 followed the directions. The heavy cream made all the difference.
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 filling and just ate it with a spoon, heavenly. I did add the zest of one orange and I thought it added to the overall flavor. It certainly stands as written though.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Bob's Pineapple Pie
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 124
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