This delicious and sweet homemade pineapple pie is absolutely one of the easiest desserts you will ever make!
With just 5 ingredients, it’s one of my favorite easy summer recipes.
One taste of the traditional pineapple pie filling and buttery flaky crust makes you feel like you’re lounging on a tropical Hawaiian beach.
Every time I serve this pie, there are never any leftovers!
Also try this Whipped Coffee Recipe
More Pineapple Recipes
How to make pineapple pie from scratch
The recipe is super easy to make at home.
Start by preheating your oven to 350 F, then simply stir all of the vegan pineapple pie filling ingredients together.
Smooth the fresh pineapple filling into any homemade or store-bought 9-inch pie crust or graham cracker crust, gluten free if needed.
Bake on the oven center rack for 35 minutes, let cool, slice, and serve.
Leftovers can be covered and refrigerated for up to 4 days, or you can freeze to thaw at a later date.
*For no bake pineapple pie, try this Pineapple Fantasy Pie
Pineapple cream cheese pie variation
Simply stir 8 oz cream cheese or vegan cream cheese into the filling before baking.
You can also stir in 1/2 cup of shredded coconut if desired.
Or, for a pineapple cheesecake, stir all of the filling ingredients together and spread over the batter of my Keto Cheesecake or this Vegan Cheesecake. Bake according to cheesecake directions.
This pie is amazing topped with Coconut Whipped Cream
According to google, people are most often searching for one of three different popular types of the fresh fruit pie.
Today’s recipe is closest to the internet version sometimes referred to as Johnny Cash’s mother’s pie.
Hopefully someday I can also experiment to come up with a homemade recipe for Filipino pineapple pie or the ones McDonald’s apparently sells in Malaysia, because they both sound good too!
Leftover pineapple? Use it to make pineapple Overnight Oats or Chia Pudding
We ate a lot of pineapple that week!
Above, watch the pineapple homemade pie recipe video
Pineapple Pie Recipe
Ingredients
- 20 oz canned pineapple, or 2 1/4 cup
- 1/2 cup sugar, unrefined or erythritol if desired
- 1/4 tsp salt
- 4 tbsp cornstarch
- optional 1/2 cup shredded coconut
- optional 8 oz cream cheese
- 9 inch pie crust of choice
Instructions
- Preheat oven to 350 F. (There's a no-bake version listed earlier in the post if you prefer.) Stir all pie filling ingredients together, then smooth into the crust. Bake on the center rack 35 minutes. Let cool before slicing.View Nutrition Facts
Notes
Have you made this recipe?
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Easy Pie Recipes
Or this Vegan Pumpkin Pie
or this 5 ingredient Keto Cheesecake
Marion says
I will definitely make the pineapple pie this weekend, using Nasoya vegan wonton wrappers as a crust (easy hack I discovered). We make crushed pineapple and I am confident that it will turn out fine:) Also, yesterday I made your vegan Levain cookies and my skeptical grandparents proclaimed them to be “the best chocolate chip cookie ever”. They’re NOT used to healthy desserts, and Grandma is the “Christmas cookie queen”, so that’s a real compliment. Your site has helped me on my journey to eat whole foods and delicious desserts every day!!
Michelle Diaz says
I only made the filling part of this for a coconut cake..and it was FABULOUS!!!
Steve says
What am I missing here…what is vegan pineapple? Is the meat removed or something? That’s just wierd. Next time I’m at the grocery store I’ma look for vegan pineapple.
CCK Media Team says
Sorry we are confused, what do you mean by vegan pineapple? The ingredient list just calls for pineapple.
Susan says
Do you drain the canned pineapple first or add it as-is with the juice?
CCK Media Team says
Just add the whole can!
V Jones says
Delicious!
Elisabeth says
Can you use fresh pineapple and coconut sugar instead?
CCK Media Team says
Absolutely! Just make sure you crush the pineapple first so it’s reminiscent of canned crushed pineapple in texture.