Classic Southern Pineapple Custard Pie with Flaky Butter Crust

Classic Southern Pineapple Custard Pie with Flaky Butter Crust

Servings

8

Prep Time

15 minutes

Cook Time

50 minutes

Calories

315

Cuisine

American

Category

Dessert

Pineapple pie is a throwback to cozy kitchens and handwritten recipe cards, often found in vintage Southern cookbooks. It’s a unique combination of tropical brightness and warm spice, baked into a tender crust and finished with a custard-like filling. 


While apple and cherry pies get all the glory, this overlooked gem delivers a sunny surprise with every bite.


Made with crushed pineapple, sugar, warm cinnamon, and just a hint of nutmeg, the filling is rich without being heavy. The cornstarch and eggs work together to set the pie into a firm, sliceable texture — ideal for make-ahead gatherings or simple weeknight desserts. 


You can enjoy it warm or cold, solo or topped with whipped cream, and it always disappears fast. If you love fruit pies and crave a twist, pineapple pie belongs on your dessert table.

Classic Southern Pineapple Custard Pie with Flaky Butter Crust

Ingredients

  • 1 unbaked 9-inch pie crust (homemade or store-bought)

  • 1 can (20 oz) crushed pineapple in juice, drained

  • 3/4 cup granulated sugar

  • 1/4 cup brown sugar

  • 1/4 cup cornstarch

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 2 large eggs, lightly beaten

  • 3 tablespoons unsalted butter, melted

  • 1 teaspoon vanilla extract

  • 1 tablespoon lemon juice

Directions

  1. Preheat oven to 375°F (190°C). Place the unbaked pie crust into a 9-inch pie dish and crimp the edges.

  2. In a large mixing bowl, combine drained pineapple, both sugars, cornstarch, salt, cinnamon, nutmeg, eggs, melted butter, vanilla, and lemon juice. Mix well until smooth and well blended.

  3. Pour the filling into the prepared pie crust and spread evenly.

  4. Bake for 45–50 minutes, or until the filling is set and the top is golden brown.

  5. Let the pie cool completely at room temperature to allow it to set.

  6. Serve chilled or at room temperature, with whipped cream if desired.

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10 Tips for when cooking this dish

  1. Use crushed pineapple packed in juice, not syrup.

  2. Drain pineapple thoroughly to avoid soggy filling.

  3. Don’t overmix the filling — stir just until smooth.

  4. Use a glass pie dish for even browning.

  5. Pre-bake crust slightly if you prefer a firmer base.

  6. Let pie cool completely before slicing.

  7. Chill overnight for best texture.

  8. Add a pinch of cardamom for extra depth.

  9. Serve with whipped cream or vanilla ice cream.

  10. Store leftovers covered in the fridge up to 3 days.

 

Serve it with suggestions

  • Fresh whipped cream or coconut whipped topping

  • Vanilla bean ice cream

  • Sliced strawberries or mango

  • Hot coffee or iced tea

  • Toasted coconut flakes on top

 

FAQs

Q: Can I use fresh pineapple instead of canned?
A: Yes, but be sure to finely crush and drain it well to match the texture and moisture level.

Q: Can I make this pie ahead of time?
A: Absolutely. It’s best made a day ahead and stored in the fridge until serving.

Q: Is pineapple pie supposed to be served warm or cold?
A: Either works — warm for comfort, cold for a firmer slice.

Q: Can I make it dairy-free?
A: Yes, substitute plant-based butter and a dairy-free crust option.

Q: How do I know the pie is set?
A: The centre should be firm with a slight jiggle and a clean toothpick test.

Chef's Recommendation

"A sharp knife is your best friend in the kitchen. For recipes like this, I always reach for my Chikashi chef knife - it gives me the control and precision I need for perfect results every time."
Chef's Note: A sharp knife not only makes prep work faster but also safer - dull knives require more pressure and are more likely to slip.

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