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Grandma Inez’s Pineapple Pie

Posted by in Baking, Step-by-Step Recipes

Tasty Kitchen Blog: Pineapple Pie. Guest post and recipe from Natalie Perry of Perry's Plate.

 
I’m excited to share a recipe from my own box today because it’s one that’s close to my heart. I have a southern grandmother who cooks the best desserts. (I’m guessing many of you are nodding your heads and smiling. You know what I’m talking about, right?) Grandma Inez’s Pineapple Pie is my most favorite pie in the whole world and one of my favorites in her repertoire.

When I tell people my favorite pie is pineapple, I always wonder what kind of images their mind conjures up. A flaky pie crust filled with steaming pineapple rings? Ugh. No wonder they make faces at me. No steaming pineapple rings here. Think of this pie as a pineapple version of lemon meringue. Better now?

Let’s get started!

 
 
 
Tasty Kitchen Blog: Pineapple Pie. Guest post and recipe from Natalie Perry of Perry's Plate.

One of the things I love about this pie is that the ingredients are simple and the technique isn’t fussy. You’ll need eggs, sugar, butter, vanilla, salt, cream of tartar, corn starch, water, a can of crushed pineapple, and pre-baked pie crust. A pie crust from scratch is best, especially if it looks like it was made by a three-year-old. (Grandma, don’t look at my crust, please.)

 
 
 
Tasty Kitchen Blog: Pineapple Pie. Guest post and recipe from Natalie Perry of Perry's Plate.

Get a medium saucepan and dump in 3/4 cup sugar …

 
 
 
Tasty Kitchen Blog: Pineapple Pie. Guest post and recipe from Natalie Perry of Perry's Plate.

And the butter. Two tablespoons? I know. Pretty weak for a southern recipe, but I’m not going to argue with my grandma.

 
 
 
Tasty Kitchen Blog: Pineapple Pie. Guest post and recipe from Natalie Perry of Perry's Plate.

At this point you’ll need to separate the eggs if you haven’t already. Reserve the whites in a small bowl and set aside.

 
 
 
Tasty Kitchen Blog: Pineapple Pie. Guest post and recipe from Natalie Perry of Perry's Plate.

Place the yolks in the saucepan with the sugar and butter.

 
 
 
Tasty Kitchen Blog: Pineapple Pie. Guest post and recipe from Natalie Perry of Perry's Plate.

Get out your electric hand-held mixer and beat until everything’s mixed up nicely.

 
 
 
Tasty Kitchen Blog: Pineapple Pie. Guest post and recipe from Natalie Perry of Perry's Plate.

Add the cornstarch and vanilla.

 
 
 
Tasty Kitchen Blog: Pineapple Pie. Guest post and recipe from Natalie Perry of Perry's Plate.

Give it another mix.

 
 
 
Tasty Kitchen Blog: Pineapple Pie. Guest post and recipe from Natalie Perry of Perry's Plate.

Then add the water and the crushed pineapple, juice and all.

 
 
 
Tasty Kitchen Blog: Pineapple Pie. Guest post and recipe from Natalie Perry of Perry's Plate.

Mix it again. (You could even use a spoon if you want.)

 
 
 
Tasty Kitchen Blog: Pineapple Pie. Guest post and recipe from Natalie Perry of Perry's Plate.

Move the saucepan over to the stove and place it over medium heat. You want it to heat up, but don’t let it boil. If it starts to bubble a lot, turn the heat down. Stir constantly for a few minutes until it starts to thicken.

 
 
 
Tasty Kitchen Blog: Pineapple Pie. Guest post and recipe from Natalie Perry of Perry's Plate.

It’ll seem like nothing is happening, and then BAM it’ll thicken up really quickly. When it starts to get clumpy like this, remove it from the heat. Keep stirring.

 
 
 
Tasty Kitchen Blog: Pineapple Pie. Guest post and recipe from Natalie Perry of Perry's Plate.

The filling should be really thick. Like this.

 
 
 
Tasty Kitchen Blog: Pineapple Pie. Guest post and recipe from Natalie Perry of Perry's Plate.

Bring out your perfectly fluted pie crust and dump all of the pineapple filling into it.

 
 
 
Tasty Kitchen Blog: Pineapple Pie. Guest post and recipe from Natalie Perry of Perry's Plate.

Spread it around evenly and set it aside. If you’re not going to make the meringue right away, you’ll need to cover this with some plastic wrap and put it in the refrigerator.

 
 
 
Tasty Kitchen Blog: Pineapple Pie. Guest post and recipe from Natalie Perry of Perry's Plate.

Preheat your oven to 400 degrees F.

Now for the meringue. Grab a clean, medium-sized mixing bowl and add the egg whites.

 
 
 
Tasty Kitchen Blog: Pineapple Pie. Guest post and recipe from Natalie Perry of Perry's Plate.

Okay, y’all, I have a confession to make. (I like saying “y’all”. And I like people who say “y’all”. But that’s not my confession.)

When I made this meringue for this blog post, I was following my recipe card that I copied from my grandma. She says to put all the meringue ingredients into the bowl at once and beat them. Other meringue recipes will tell you to beat the egg whites for a minute or two before adding in anything else, which is how I wrote the directions when I submitted this recipe to Tasty Kitchen.

Is there a difference? I think so. I think it takes a lot longer for the whites to whip up if you add everything at the beginning. I swore I’d lost my meringue mojo while I was standing there whipping this. It took FOREVER (forever = about 7 minutes) and there were a few times I was tempted to toss the whole thing and start over.

But …

 
 
 
Tasty Kitchen Blog: Pineapple Pie. Guest post and recipe from Natalie Perry of Perry's Plate.

It worked anyway.

 
 
 
Tasty Kitchen Blog: Pineapple Pie. Guest post and recipe from Natalie Perry of Perry's Plate.

And I ended up with smooth, fluffy, glossy meringue. You can whip this until it reaches stiff peaks (peaks standing straight up), but I like it when they sort of flop over. I think it’s cute.

 
 
 
Tasty Kitchen Blog: Pineapple Pie. Guest post and recipe from Natalie Perry of Perry's Plate.

Spread all the meringue over the pineapple filling.

 
 
 
Tasty Kitchen Blog: Pineapple Pie. Guest post and recipe from Natalie Perry of Perry's Plate.

If you want to, make a few little peaks to give the pie some texture. Then put it in your preheated oven for 5-8 minutes or so until it’s golden brown. Keep an eye on it so it doesn’t burn!

 
 
 
Tasty Kitchen Blog: Pineapple Pie. Guest post and recipe from Natalie Perry of Perry's Plate.

See why I like to make little swirlies on the top? How gorgeous is that?

 
 
 
Tasty Kitchen Blog: Pineapple Pie. Guest post and recipe from Natalie Perry of Perry's Plate.

My favorite was this little guy right here. My three-year-old called dibs on him when I was slicing it up.

 
 
 
Tasty Kitchen Blog: Pineapple Pie. Guest post and recipe from Natalie Perry of Perry's Plate.

 
And that, my friends, is a pineapple pie. It’s delicious when it’s still a bit warm from the oven. Or when it’s ice cold. Or when it’s 4 AM. The recipe easily doubles, and making more than one is definitely a good idea. I hope you enjoy this as much as I do!

(And thanks, Grandma! This pie rules.)

 
 

Printable Recipe

Grandma Inez’s Pineapple Pie

See post on Natalie | Perry's Plate’s site!
4.75 Mitt(s) 20 Rating(s)20 votes, average: 4.75 out of 520 votes, average: 4.75 out of 520 votes, average: 4.75 out of 520 votes, average: 4.75 out of 520 votes, average: 4.75 out of 5

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Difficulty: Easy

Servings: 6

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Description

Similar to lemon meringue, this unique pie features a creamy pineapple filling. It’s also my favorite pie in the whole world. My grandma quit asking me what dessert I want her to make when we visit. She just makes one of these. Sometimes two. One for me and my grandpa and the other one for everyone else.

Ingredients

  • FOR THE PIE:
  • ¾ cups Sugar
  • 2 Tablespoons Butter
  • 2 whole Eggs, Separated
  • ⅓ cups Cornstarch
  • ½ teaspoons Vanilla Extract
  • ½ cups Plus 2 Tablespoons Of Water
  • 8 ounces, weight Canned Crushed Pineapple
  • 1 whole 9-inch Pre-baked Pie Crust
  • _____
  • FOR THE MERINGUE:
  • 2 whole Egg Whites (From Separated Eggs Above)
  • ⅛ teaspoons Salt
  • ¼ teaspoons Cream Of Tartar
  • 6 Tablespoons Sugar
  • 1 teaspoon Vanilla

Preparation Instructions

For the pie, cream sugar, butter, and egg yolks in a saucepan. Add cornstarch and vanilla. Add water and crushed pineapple. Cook over medium heat, stirring constantly until thick. Pour into a 9″ baked pastry.

For the meringue, whip egg whites until they begin to get foamy. Add the remaining ingredients and continue to whip until the meringue has reached soft peak stage and is smooth and glossy. Place the meringue over the cooled pie. Brown at 400ºF for just a few minutes. Store in the fridge until ready to serve. Tastes great warm or cold.

 
 
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Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!

 
 

107 Comments

Comments are closed for this recipe.

Sherri@FoodBasics101 on 5.24.2011

That pineapple pie filling looks so good I could eat it right out of the bowl…who needs crust or meringue? Ha! :o)

kaydenzia on 3.2.2011

THIS IS THE BEST PIE !!!!!!

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mackocin on 2.17.2011

Thanks !

CarolM on 2.13.2011

This looks so yummy – I have to make it the next time my little old ladies are here for lunch.

Patty on 2.6.2011

so excited to make this. My daughter loves meringue – lemons not so much – and pineapple is her favorite fruit. Wow, will she be surprised at first bite. So pleased that I landed here from 3 Many Cooks – reading about Chai Concentrate – and will continue to enjoy this site.

Natalie @ Perrys' Plate on 2.6.2011

Cindy – I think it would be fine. If you’re worried about the egg whites being completely raw, you can always make a swiss meringue (whip the whites and the rest of the ingredients in a double-broiler for 7-8 minutes).

Cindy Guzman on 2.4.2011

Will it be fine if I don’t bake the pie at all?

I don’t have access to a oven, at the moment.

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bakermomma on 2.4.2011

This pie was one of the best fruit pies I have ever tasted. Our son thinks there is nothing other than banana cream pie. He said this pineapple pie even beat the BC pie. Coming from him that is the highest rating possible. We agreed with him.

Shannon O on 2.2.2011

My husband was very skeptical, but he loved this pie when my daughter made it. My 11 year old and I both decided we would love it best in the summer, but it was definately a new favorite. Thanks for the recipe!

Sarah on 2.2.2011

I make a version of this called Pineapple Meringue Pie. It’s one of my favorites. Everyone looks at me weird when I tell them about it. They’ve never heard of a pineapple pie!

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t4tx on 2.1.2011

What a wonderful post…I am so impressed with your attention to detail. I can’t wait to try this!

Katie on 1.31.2011

I’m inspired to make this and bring it to church this Sunday. It looks amazing, and would be so refreshing during this cold, blah weather! Thanks for posting. It will be my first attempt at meringue. I’ve been intimidated, but you made it look easy!

Darlene on 1.31.2011

My grandmother used to make pineapple pie too but with a double crust. Your recipe sounds delicious. I need to make pineapple pie now!!! Thanks for sharing.

Joan H on 1.31.2011

I made this yesterday . It was really good. My husband, son and daughter just thought it was delicious.

Sabrina on 1.31.2011

I cannot wait to try this! I love this website and YOU, such amazing looking food and photos… fabulous! cant wait to eat it!

Lindi W. on 1.31.2011

My mother-in-law always makes this pie. It is so good, but she puts whipped cream on top instead of meringue. I think meringue would be better, but my husband’s family don’t care for it.

SassafrasSarah on 1.31.2011

As mentioned earlier, I made this pie over the weekend.

It turned out so good! I’m so glad you shared the recipe.

Sapphire on 1.31.2011

Wow! My family loves coconut cream and lemon pie! Thanks so much for sharing! I REALLY want to give this a try this weekend! I’m so glad I came across your blog!

Here is hoping my pie turns out half has excellent as yours.

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leslieportis on 1.30.2011

This is the first pie I have ever made and it was a success! I think my 87 y/o mother was shocked when I served her a piece, with the beautifully browned meringue. Delicious and so easy! Thank you from Memphis for sharing Grandma Inez’s recipe.

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vickilynn on 1.30.2011

Oh, my goodness, does that look good.
I live in Georgia and the recipe is very southern and a nice change from lemon meringue.

Your photography is delightful.

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raybe on 1.30.2011

This sounds amazing! Cant wait to try!

Tommie on 1.30.2011

Best pie ever.

Karen L on 1.30.2011

Had my hubby make this today….WONDERFUL! Thank you! I imagine it being amazingly refreshing as a summer treat :)

Happy When Not Hungry on 1.30.2011

This pineapple pie looks amazing!! I love how fresh and delicious it looks. Thanks for sharing!

Lorraine Reynolds on 1.30.2011

My mum has made this for years under the name of ‘Frangipane’, must be an Aussie thing. In my family we have to be careful one of my brothers can’t stand pineapple, but he loves Lemon Meringue. So we have to let him know which one it is at a family gathering.

Hillary on 1.30.2011

Writing back to say my family loved this wonderful pie as a crust less pineapple custard with meringue topping. I baked the custard in a round quiche plate and served it with shortbread cookies (which I had already baked and didn’t want pie crust competing with it). We all loved the custard and I’ll be making it again with and without a crust. Thanks!

Shannon Carroll on 1.30.2011

This pie was amazing!!!
My family loved it!!

SweetiePieCooks on 1.30.2011

I had never heard of pineapple pie until this post. However, I made this pie this afternoon and it was great!! I couldn’t even wait for it to cool… had to have a “hot piece”. REAlly good… thanks grandma, Inez, you rock!!!

Punk Rebel Mama on 1.30.2011

This is my pineapple upside down pie. I add candied cherries or maraschino cherries (cut into chunks) to the filling.

Karen on 1.30.2011

I made this wonderful pie last night for our Sunday Supper – it was smooth and creamy .. . not overly sweet. My family . . . including our pickiest eater loved it. Thanks for sharing.

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twopeasandtheirpod on 1.30.2011

What a beautiful pie!

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andrearle on 1.30.2011

I saw this recipe yesterday and made it last night! It was fantastic! Thank you for such a great recipe!

plum7 on 1.29.2011

Nice looking pie. I like to look at pie with the meringue, but take the white fluffy stuff off before you bite is my rule. Ack, ack, ack. Sorry all! Just can’t do it Captain! Sometimes I don’t eat the crust either……to be honest, I just really like the fillings.

Krissy on 1.29.2011

this looks great and I love a good custard type pie but have you tried it with any other fruit? I have never liked pineapple, so I wonder if maybe peaches or mangoes would work? Just curious.

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zelladeanna on 1.29.2011

I made this pie today and it was delicious! I have my grandmother’s Pineapple Custard Pie and it is different, but very good.

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Natalie | Perry's Plate on 1.29.2011

Actually, Karen… PW did a step-by-step on the cooking section of her blog a long time ago. Here’s the link: http://tastykitchen.com/cooking/2007/12/p-p-p-pie_crust_and_its_p-p-p-perfect/

(The one I used in this recipe is a whole-grain, shortening-free version. And it still tastes great :))

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Natalie | Perry's Plate on 1.29.2011

Karen — I’m working on one right now! (I’ll probably be posted on my recipe blog next week, though, and not on TK.)

karen on 1.29.2011

This looks delicious!!! I’m going to make it soon. I wish someone make a step-by-step tutorial on how to make a homemade pie crust. (hint! hint!) I think yours looks real purty! (-:

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Natalie | Perry's Plate on 1.29.2011

Thanks for sharing Sherry! I love the slow cooking recipes on your blog — I’m always looking for new ones :)

Jami on 1.29.2011

Oh my goodness I am sitting here at work and just wishing I could go home and make this right now! I will tomorrow and I can’t wait!

Sherry on 1.29.2011

That is some beautiful meringue! I love the step by step photos too. I’m sharing this link with my twitter and facebook followers. Thanks!

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Urban Wife on 1.29.2011

Natalie – Thanks for putting my mind at ease about the eggs!

Abby on 1.29.2011

Not that you have to guild the lily, but we like to make this pie with bananas on the bottom (yum!) and some even like a little coconut baked in the meringue/whipped cream!

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Natalie | Perry's Plate on 1.28.2011

Hilly!! I miss you sis. Give the family a squeeze for me. Especially the loud slobbery ones.

Susan on 1.28.2011

I was so surprised when I saw this recipe. My Grandmothers name was Inez and I thought I really needed to make this pie. Yes, I made it today and it was delicious. I’ve thought of my Grandmother today while I was baking it. Good memories!!

Emily H. on 1.28.2011

This looks sooooo yummy!

Hilary on 1.28.2011

I happen to be the other granddaughter and her pie is AWESOME :) If you don’t try this..you’re missing out.

Melinda on 1.28.2011

Thanks for this recipe. I love anything pineapple and so I immediately whipped this up today and,,well,,, there’s none left now, but omg it was heavenly!! My whole family thanks you :)

Hillary on 1.28.2011

Thank you for your quick replies. I’m going to go crust less and use the pineapple juice as you suggested; give it a try tomorrow. I’ll report back.

Bara on 1.28.2011

Oh! Thank you Natalie! I’ll check out the Macy’s link right now!