This delicious and easy Pineapple Pie Recipe tastes like a pina colada in dessert form. It will satisfy your cravings for tropical sweetness with every bite.
This pineapple pie has the perfect blend of amazing tropical flavors. It's a refreshing change from the traditional no-bake, creamy pineapple pie recipe that you might be familiar with.
Instead, fresh, sweet pineapple and coconut are nestled in a buttery, flaky crust. We add a splash of rum for a subtle, warm kick and a sprinkle of brown sugar for added sweetness.
And without all that cream, this luscious pie comes in at under 200 calories per serving! What a win!
It's baked until the brown sugar begins to caramelize on top and turns a beautiful golden color. Made with just five simple ingredients, this pie is not only incredibly delicious; it's also one of the easiest dessert recipes you can make.
Table of Contents
Why We Love This Dessert
- Easy recipe: This pie is made using 4 simple ingredients that you just mix together and add to the pie shell. Easy peasy!
- Tropic flavors: Made with pineapple, rum, and coconut, this delicious pineapple pie tastes just like your favorite tropical drink.
- Beautiful presentation: Without a top crust, you're able to see the beautiful, golden pineapple slices.
What You Need To Make This Pie
- 9 inch pie pan
- Refrigerated pie crust, 12-inch (or homemade pie crust)
- Large pineapple - juicy and ripe
- Rum - we used light
- Shredded dry coconut
- Brown sugar
See the recipe card for the full list of ingredients as well as complete instructions for how to make this delicious dessert.
Easy Pineapple Pie Recipe Variations
For the crust, you have several options to choose from. You can make your own homemade crust, or for a shortcut, use pre-formed refrigerated crust. You can also swap the flaky crust for a graham cracker pie crust.
This pie is wonderful as it is, but you can add maraschino cherries as a tasty garnish. You can also add a dollop of Cool Whip or fresh whipped cream to the top of the pie once it has cooled. It's extra decadent, served slightly warm with a scoop of vanilla ice cream.
For a little extra flavor, add a pinch of warm spices like cinnamon, nutmeg, or ginger into the pineapple mixture.
For a little bit of crunch, add chopped macadamia nuts to the filling or sprinkle them on top before baking.
How To Make Pineapple Pie
Step 1. Preheat the oven to 375 degrees. Grease a 9-inch pie dish.
Step 2. Arrange the pie dough by leaving the edge hanging over the pie dish.
Step 3. Using a sharp knife, cut 8-9 very thin slices of pineapple. Remove the skin and set it aside.
Step 4. Cut the rest of the pineapple into chunks and place them in a large bowl. Crush the pineapple chunks with a potato masher. You can also use a food processor for this step; just don't overprocess it.
Step 5. Place in a mesh strainer and press down to remove the excess pineapple juice. Place it back your the large mixing bowl.
Step 6. Stir in the rum and shredded coconut.
Step 7. Using a large spoon, scoop the pineapple purée onto the bottom of the pie shell in an even layer.
Step 8. Next, lay the pineapple slices on top. Sprinkle half of the sugar on top of the pineapple mixture.
Step 9. Close the edge of the crust by rolling and crimping the excess dough with your fingers.
Step 10. Brush the top with milk. Sprinkle it with the rest of the sugar.
Step 11. Bake in the lower part of the oven for 15 minutes.
Step 12. Remove and place in the middle of the oven, and bake for another 15 minutes until the crust and the pineapple pie filling are golden.
Step 13. Remove the baked pie from the oven. It will smell so good that you'll be tempted to dive in immediately. But you really should let it cool a bit, or even until it reaches room temperature, before serving.
Slice, serve, and enjoy!
We love this lightened-up dessert, but if you want to make it more decadent, add whipped cream. Know the difference between whipped cream vs whipping cream and get our homemade stabilized whipped cream.
Homemade Pineapple Pie Recipe FAQs
For the best results, you want to use fresh fruit because it has the most pineapple flavor. But if you can't find fresh, you can use canned pineapple. I'd use a combination of slices and crushed.
Sure. If you want to bake the pie with a top crust, you can. A lattice crust on top would still allow you to see some of the pineapple filling.
You can make individual servings by using a pastry cutter to cut rounds of the pie shell. Then place them in a muffin tin and add your filling. The bake time will need to be reduced since they are smaller.
How to store: Once the pie has cooled, wrap the top of the plate with plastic wrap and store in the fridge for up to 4–5 days.
For a shortcut: Prepare the pineapple the day before, then sprinkle it with lemon juice to prevent it from turning brown. Store it in an airtight container until you're ready to make the pie.
Drain the pineapple: To prevent a soggy pie crust, get out as much liquid as you can. I like to use paper towels to help mash out the extra liquid when the pineapple is in the strainer.
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Pineapple Pie Recipe
- 1 pie crust 12 inch
- 1 big pineapple juicy and ripe
- 1 teaspoon rum
- ⅓ cup shredded dry coconut 1.05 oz | 30 g
- 1 ½ tablespoons brown sugar plus more for garnish
- Preheat the oven to 190 C. Grease a 9 inch pie dish. Arrange the crust by leaving the edge hanging.
- Cut 8-9 very thin slices of pineapple. Remove skin and set aside.
- Cut the rest of the pineapple in cubes and place in a bowl. Crush with a potato masher.
- Place in a strainer to remove the excess of pineapple juice. Bring back to the bowl.
- Stir in rum and shredded coconut. Arrange pineapple purée on the pie crust.
- Lay pineapple slices on top. Sprinkle half of the sugar.
- Close the edge of the crust by rolling it around with your fingers. Brush with milk. Sprinkle it with the rest of the sugar.
- Bake at the lower part of the oven for 15 minutes. Remove and place in the middle of the oven and bake for another 15 minutes until the crust is golden.
- Remove. Allow to cool down before serving.