Pineapple Pie

This pineapple pie is what happens when a classic Southern dessert takes a tropical vacation. With a rich, custardy filling similar to chess pie, but with crushed pineapple, a hint of lime, and a whipped cream and maraschino cherry topping, it's sweet, tangy, and just the right amount of retro—like something you’d find at a church picnic or passed down on a hand-written recipe card.

This dessert is the ultimate treat for all your summer cookouts and poolside parties, but don't count it out once the weather cools! It's one of those fruit pies that is just as welcome on a holiday dessert spread. Best of all, it’s make-ahead friendly and slices like a dream, so whether you're hosting the get-together or just showing up with a delicious dessert in hand, this sunny pie is ready to be the star of the menu.

Find even more sweet pineapple recipes to love here!

Can you use fresh pineapple for pineapple pie?

This is one instance where canned is best. Fresh pineapple can be tricky to work with and may prevent the filling from setting up properly. Canned crushed pineapple, on the other hand, has just the right texture and moisture level for a smooth, custardy filling—and it’s a whole lot more convenient, too!

Can you use store-bought pie crust?

Absolutely. Buttery, flaky, homemade pie crust is hard to beat, but when you're in a pinch, refrigerated pie crust—or even one made from a mix—works perfectly well for this pineapple pie. Just be sure to blind-bake the crust before adding the filling.