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Pineapple Chess Pie

Pineapple Chess Pie

Victor

Victor

I have no idea if this pie should be put in the ice box since I have never had any leftovers!!!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 381 kcal
  • 19%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 56.3g
  • 18%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 198 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Mix the white sugar, corn meal, eggs, melted butter or margarine, lemon juice and the undrained crushed pineapple mixed with enough milk to make 3/4 cup. Do not over beat. Pour filling into one 9 inch unbaked pie shell.
  3. Bake pie at 425 degrees F (220 degrees C) for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until set and golden. This should take about 40 minutes. Serve pie at room temperature.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

norm
10

norm

8/29/2002

This pie will be great for the summer. Very easy and yummy. I used crushed pineapple in juice instead of syrup and added a litte bit more sugar and it worked out just fine.

SHELDON
7

SHELDON

8/29/2002

Excellent!!!!!

Keith Harden
4

Keith Harden

4/19/2011

I found this pie to be excellent. I doubled the receipe, used fresh squoze lemon juice, extra large eggs, and a 20oz can of Libbys Pineapple sweetened with Splenda (I had that for some reason) I took the extra pineapple to equal the receipe and reserved it for a grilled mahi mahi with fresh ginger root, lemon,,,etc. Made Ina Gartens Perfect Pie Crust in the food processor and this was a truly inspiring dish that I will make again!

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