Reviewer:

Cooking Level: Expert

Reviewed: Mar. 17, 2013

This was my first pineapple pie and it was delicious! I made it without any changes, except for not using a top crust. Instead, I served it Cool Whip. It tasted much better the next day, at room temp. than eating it warm. I've added it to my recipe box for future use!

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Reviewer:

April

Living In: Huntington, West Virginia, USA

Reviewed: Oct. 1, 2012

The filling for this definitely needs to be doubled. The ratio for the filling as it is is no where near enough for a 9" pie. I would also reduce the temperature as another reader suggested. I baked this at 425 and it burned. I would go to 375 as one other reviewer suggested.

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Reviewer:

Carolina

Cooking Level: Expert

Reviewed: Aug. 26, 2012

i made this today and here's some tips for others:- 1. the taste is good, if your pineapple is sweet, u can cut the sugar a bit 2. if you cut the sugar and worry the filling will be very runny, you can add a bit more cornstarch 3. you need to wait til the pie is completely cool to cut a slice, or else the filling will be like fluid and run out like there's no tomorrow! 4. i change 1/2 of sugar to brown sugar the second time i made this, tasted even better 5. i didnt use milk and white sugar for the top, instead, i use only egg wash (egg + water then brush the pie crust before i bake it) 6. if you have no time to wait til it's cool, try not to crush the pineapple but to cut it into small pieces, like cube 7. if you really want to crush the pineapple, ill suggest you to make individual pie like those u have in McDonald's and serve it with a bit icing sugar to make it look better

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Reviewer:

Indigobaby

Cooking Level: Intermediate

Reviewed: Mar. 6, 2012

Absolutely perfect to bring to work on March 14 - PI day! I plan to have more filling, use the 1/2 brown sugar plus add either vanilla or almond flavor. I'm still toying with the idea include some toasted coconut too.

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Reviewer:

Elizabeth

Reviewed: Jan. 9, 2012

Made as written - definitely needs more filling! The flavor is good though, so that's plus. I will probably try it again with more pineapple. Also, my crust was a little brown, so I may shorten the cooking time a bit, especially since you cook the filling on the stove before hand.

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Reviewer:

tea-talk

Cooking Level: Intermediate

Reviewed: Nov. 24, 2011

Absolutely delicios and super easy recipe, made it for thanksgiving and everyone loved it, I'm goin to save this one to keep using...

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Reviewer:

Chef Aleman

Cooking Level: Intermediate

Living In: Edinburg, Texas, USA

Reviewed: Nov. 14, 2011

i cooked this pie for my husband who has always wanted this kind of pineapple pies but i couldnt find a good recipe that got firm in the middle. he loves it. i had to double the filling recipe however, i use pampered chef pie pans and the single recipe didnt come close to filling it. the double recipe worked fine for me.

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