Pineapple Pie IV

Pineapple Pie IV

20 Reviews 3 Pics
  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    1 h 20 m
Recipe by  GINGER P

“You can use either fresh or canned pineapple for this pie.”

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Adjust Servings

Original recipe yields 1 pie



  1. Preheat oven to 450 degrees F (225 degrees C).
  2. In a large bowl, beat the eggs until foamy. Mix in sugar, lemon juice and chopped pineapple. Pour into pie shell and dot the top with butter. Cover with top crust, crimp edges to seal, and cut a few slits for steam vents.
  3. Bake in preheated oven for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C) and bake 35 minutes more, until golden brown.

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Reviews (20)

Rate This Recipe
Miss C.

Miss C.

Definitely the BEST dish I have ever made, hands down! Perfect blend of fresh, fruity, and sweet. Combines the summer flavor of pineapple with the winter comfort of pie.



I gave this 5 stars for 2 reasons. First, this is the easiest pie I think I've ever made. Second, this is one of the most delicious pies I've ever made. For personal preference, I will have to cut the sugar in future pies. Thanks!



I made this for my mother's birthday dessert. Only thing I did differently was add a pinch of salt, and I brushed the surface of the top crust with a little of the liquid from the pie so it would brown nicely. Pie is as good warm as cold. Very light and good.

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Amount Per Serving (8 total)

  • Calories
  • 343 cal
  • 17%
  • Fat
  • 13.1 g
  • 20%
  • Carbs
  • 54.7 g
  • 18%
  • Protein
  • 3.2 g
  • 6%
  • Cholesterol
  • 57 mg
  • 19%
  • Sodium
  • 233 mg
  • 9%

Based on a 2,000 calorie diet



previous recipe:

Pineapple Pie I


next recipe:

Pineapple Mango Banana Pie