Pineapple Cream Pie

Pineapple Cream Pie


"This is the 1999 American Pie Council's National Pie Championship second place winner in the Cream Pie Category."

Ingredients {{adjustedServings}} servings 576 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 576 kcal
  • 29%
  • Fat:
  • 35.9 g
  • 55%
  • Carbs:
  • 58g
  • 19%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 194 mg
  • 65%
  • Sodium:
  • 385 mg
  • 15%

Based on a 2,000 calorie diet

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  1. In a medium bowl, mix together graham cracker crumbs, 1/4 cup white sugar, and melted butter. Press mixture firmly in bottom of a 9 inch pie plate. Bake at 375 degrees F (190 degrees C) for 6 to 8 minutes.
  2. Combine 2/3 cup white sugar, cornstarch, and salt in saucepan. Blend milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat, and stir in butter, vanilla, and pineapple. Pour into crust. Press plastic wrap over top of filling. Chill at least 2 hours.
  3. In a large mixing bowl, combine whipping cream, confectioners' sugar, and almond extract. Whip to stiff peaks and pipe or spoon onto pie. Serve immediately.
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Reviews 24

  1. 27 Ratings


While my boys love the older type with plain crust...their wives prefer this recipe because of the cornstarch texture and grahamcracker crust and whipped cream topping so this receipe at least works here in the Pacific NW. However I couldn't cook the reciepe with cornstarch with the older family in Texas so I have to go back to the older way of doing it. My family is famous for their pineapple cream pie..but we make it with plain prebaked piecrust.. and we don't add eggs to first mixture... only AFTER the cream mixture thickens. We then remove from heat, temper the lightly beatten eggs before adding. Once eggs mixed well...we add butter and vanilla or whatever flavoring you use and beat till shiny. . (My great grandma used flour instead of cornstarch and got a more old-time texture that holds up well if you want to refrig and then slighly warm. Also the flour type holds up better if left out under the table cloth of the holdiay table for the later supper. Since they were dirt farmers...corn-starch was not always available and flour made pies held up well to being able to set out in cupbords, less weeping or watery separation if you use meringue instead of whipped cream. Anyone remember the way southern country folks tended to have their dining rooms unheated...then after sunday dinner after church...all left overs dishes and desserts are left on the table and covered with a clean bleached table cloth and left till supper?


Found this pie on the bland side. (I am a pineapple lover). I will add 1/2 cup of the pineapple juice and decrease the milk by 1/2 cup for my next attempt.


DO NOT use fresh pineapple in this pie. There are enzymes in fresh pineapple that break down the custard. That's why AMELIAJEAN had so much trouble.