Pineapple Pie V

Pineapple Pie V

8 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h

“Sweet, fruity and very yummy. Great for summer!! Serve with whipped topping.”

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Adjust Servings

Original recipe yields 1 - 9 inch pie



  1. In a medium bowl, mix together sugar, flour, salt and egg yolks.
  2. Bring water and pineapple to a boil in a medium saucepan. Stir in sugar mixture and mix well. Cook over medium heat until thickened; stir constantly.
  3. Stir in butter, lemon juice and lemon zest to saucepan. Then spoon entire mixture into pie shell. Cover and refrigerate pie until ready to be served.

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Reviews (8)

Rate This Recipe


Something is missing (besides the baking instructions). I thought I'd use the filling as a substitute for canned pie filling on a coffee cake, but it failed miserably. Either the proportions are wrong, or the directions - the egg yolks mixed into the sugar and flour become a crumbly mixture, which, when added to the pineapple mixture on the stove, does NOT combine. Just a friendly warning.



This pie is very good. Not wanting to waste pineapple and not having a small can of crushed pineapple, I used a 15oz can of crushed pineapple. It had a great flavor and we didn't notice a big lemon flavor. Maybe that was because of the extra pineapple. I love pineapple and pineapple pie and to me this is a keeper recipe. it goes together quickly so when time is short, this is a good one to pick.



The reviews are all over the place on this one, and after making it I see why. First of all, I think the eggs should be tempered. Tempering gradually cooks the eggs so they remain liquid and don't become little eggy bits. Gradually add the hot mixture to the egg mixture, whisking the egg mixture all the while, until the egg mixture has become hot. Then, whisk the egg mixture into the hot mixture. Voila! Tempering. I tempered the eggs and I was fine. The eggs will be cooked this way so the pie doesn't need baked. Secondly, I think 1 tablespoon of lemon zest is way too much. I should have caught that as an experienced cook, but I missed it and think that it made the pie almost too lemony and almost bitter--and I LOVE lemon! 1 teaspoon would have been best. I'm not sure where the comments about the eggs not mixing with the salt, sugar, and flour are coming from--my mix was still wet; no clumps here. I used 1/2 c less sugar and it was fine, but I'm not convinced that made the difference. So, if you temper the eggs and use less lemon zest, this recipe would be stellar. As is, it does have some issues so I think it is more 3 stars right now. Thanks for the recipe!

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Amount Per Serving (8 total)

  • Calories
  • 270 cal
  • 14%
  • Fat
  • 10.4 g
  • 16%
  • Carbs
  • 43.1 g
  • 14%
  • Protein
  • 2.6 g
  • 5%
  • Cholesterol
  • 55 mg
  • 18%
  • Sodium
  • 280 mg
  • 11%

Based on a 2,000 calorie diet



previous recipe:

Frozen Pineapple Pie


next recipe:

Grandma T's Pineapple Cream Pie