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Pineapple and Lemon Pie

Pineapple and Lemon Pie

Lori Smith

This custardy pie has lots of pineapple in it, flavored with lemon zest, and topped with a pretty lattice crust.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 332 kcal
  • 17%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 42.9g
  • 14%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 288 mg
  • 12%

Based on a 2,000 calorie diet


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Roll out half of pastry to line pie pan, and roll out other half to cut into strips for lattice top.
  3. In a medium mixing bowl combine eggs, sugar, flour, salt, lemon juice, and grated lemon rind. Mix well then stir in pineapple. Spread filling into pastry-lined pie pan, make lattice top, and crimp edges. Place in preheated oven and bake 40 minutes or until filling is set and crust is lightly browned. Chill before serving.
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Pretty good. I've never had pineapple in a pie before. I couldn't really taste the lemon though. Next time I may add lemon pudding or something.


After making several pies for Christmas, my husband asked me for a pineapple pie. I had never heard of a pie with pineapple. So I searched Allrecipes and found this one. I used 1freshly peeled and cored pineapple instead of canned. Both my husband and daughter loved it.