Pineapple Cream Pie Recipe

The smell of sweet pineapple and creamy vanilla fills the air.
It’s light, cool, and tastes like summer in every bite.
I love how each slice feels smooth and melts right on the tongue.

I made this pineapple cream pie for a weekend picnic, and it disappeared fast.
The soft crust, fluffy cream, and juicy pineapple made everyone smile.
Now it’s my favorite dessert for sunny days and family dinners.

If you love creamy pies that taste fresh and tropical, this one’s for you.
Let’s make this dreamy pineapple cream pie together.

Why You’ll Love This Recipe

• Tropical Flavor: Sweet pineapple and coconut create an island-inspired treat.
• Creamy and Smooth: The custard filling is rich, silky, and perfectly set.
• Impressive Presentation: Golden meringue peaks and toasted coconut make this pie a showstopper.
• Make-Ahead Friendly: Prepare the filling a day ahead for easier entertaining.
• Classic Comfort: This nostalgic dessert reminds you of grandmother’s kitchen.

What You Need to Know Before You Start

Prep Time & Cook Time: Prep Time: 25 minutes Cook Time: 20 minutes Chill Time: 3 hours Total Time: About 3 hours 45 minutes

Servings: This recipe makes one 9-inch pie, serving 8 people. Planning a party? Make two pies and watch them disappear.

Difficulty: Moderate. The custard requires attention while cooking, but the steps are straightforward even for home bakers.

Required Kitchen Tools

• 9-inch pie pan
• Medium saucepan
• Whisk
• Mixing bowls
• Electric mixer
• Rubber spatula
• Measuring cups and spoons

Ingredients for Pineapple Cream Pie

This pie combines simple pantry staples with tropical flair. The crushed pineapple adds bursts of fruit throughout the creamy custard, while the coconut topping brings texture and extra sweetness.

For the Filling:

• Pie Crust: One 9-inch baked pie crust, cooled completely
• Milk: 2 cups whole milk for a rich, creamy base
• Cornstarch: 1/3 cup for thickening the custard
• Egg Yolks: 4 large egg yolks for richness and color
• Sugar: 3/4 cup granulated sugar for sweetness
• Crushed Pineapple: 1 cup drained crushed pineapple (save the juice for another use)
• Butter: 2 tablespoons unsalted butter for silky texture
• Vanilla: 1 teaspoon pure vanilla extract

For the Meringue:

• Egg Whites: 4 large egg whites at room temperature
• Sugar: 1/2 cup granulated sugar
• Flaked Coconut: 1/2 cup sweetened flaked coconut for topping

Variations for Pineapple Cream Pie

• Add Coconut to Filling: Stir 1/2 cup shredded coconut into the custard for double coconut flavor.
• Use Graham Cracker Crust: Swap the traditional pie crust for a graham cracker crust for easier preparation.
• Try Whipped Cream: Top with sweetened whipped cream instead of meringue for a lighter finish.
• Add Macadamia Nuts: Sprinkle chopped macadamia nuts over the meringue before baking.
• Make it Citrus: Add 1 teaspoon lime zest to the filling for a tropical twist.

How to Make Pineapple Cream Pie Step-by-Step Instructions

1. Prepare the Pie Crust

Bake your pie crust according to package directions or your favorite recipe. Allow it to cool completely while you make the filling.

2. Make the Pineapple Custard

In a medium saucepan, whisk together sugar and cornstarch. Add milk gradually, whisking until smooth with no lumps. Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble, about 8-10 minutes.

3. Temper the Egg Yolks

In a small bowl, lightly beat the egg yolks. Slowly add about 1 cup of the hot milk mixture to the yolks, whisking constantly. This prevents the eggs from scrambling. Pour the egg mixture back into the saucepan.

4. Finish the Filling

Continue cooking for 2 more minutes, stirring constantly. Remove from heat and stir in butter, vanilla, and drained crushed pineapple until the butter melts completely. Pour the filling into the cooled pie crust and smooth the top.

5. Make the Meringue

Using an electric mixer, beat egg whites on medium speed until soft peaks form. Gradually add sugar, one tablespoon at a time, while continuing to beat. Increase speed to high and beat until stiff, glossy peaks form, about 3-4 minutes.

6. Top and Bake

Spread meringue over the hot filling, making sure it touches the crust edges all around to seal. Create decorative peaks with the back of a spoon. Sprinkle flaked coconut over the meringue. Bake in a preheated 350°F oven for 12-15 minutes until the meringue and coconut are golden brown.

7. Cool and Chill

Remove the pie from the oven and let it cool on a wire rack for 1 hour. Transfer to the refrigerator and chill for at least 3 hours before slicing.

Serving and Decoration

How to Serve Pineapple Cream Pie

This beautiful pie is perfect for any occasion:

• Summer Gatherings: Serve chilled at barbecues and picnics.
• Holiday Desserts: Bring tropical vibes to Thanksgiving or Christmas dinner.
• Potluck Star: This pie travels well and always gets compliments.
• Special Occasions: Perfect for birthdays, showers, or celebration dinners.
• Weekend Treat: Enjoy a slice with afternoon coffee or tea.

Decoration Ideas:

• Add fresh pineapple wedges around the pie plate
• Dust with extra toasted coconut before serving
• Garnish individual slices with a maraschino cherry
• Serve with a small scoop of vanilla ice cream

Storing Pineapple Cream Pie

• Refrigerator: Cover loosely with plastic wrap or a pie dome. Store for up to 3 days. The meringue may weep slightly after the first day, but the pie remains delicious.
• Filling Only: You can make the custard filling up to 2 days ahead. Press plastic wrap directly on the surface to prevent a skin from forming. Add meringue just before serving.
• Freezing: This pie does not freeze well due to the meringue topping. The texture changes significantly when thawed.

Tips and Tricks for Success

For Perfect Custard:

• Stir constantly while cooking to prevent lumps and burning
• Use a whisk instead of a spoon for smoother results
• Make sure your cornstarch is fresh for proper thickening
• Drain the pineapple well so the filling sets properly

For Beautiful Meringue:

• Start with room temperature egg whites for better volume
• Make sure your bowl and beaters are completely clean and grease-free
• Add sugar gradually to create stable, glossy peaks
• Spread meringue while filling is still hot so it cooks through
• Seal the meringue to the crust edge to prevent shrinking

General Tips:

• Use a sharp knife dipped in hot water for clean slices
• Wipe the knife between cuts for neat presentation
• Allow the pie to chill fully before cutting for best results
• Bake the pie crust with pie weights to prevent puffing

Nutrition

Nutrient	Per Slice (1/8 of pie)
Calories	385
Total Fat	16g
Saturated Fat	9g
Cholesterol	125mg
Sodium	220mg
Total Carbohydrates	56g
Dietary Fiber	1g
Sugars	38g
Protein	6g
Vitamin C	8% DV
Calcium	10% DV
Iron	6% DV

Nutritional values are approximate and may vary based on specific ingredients used.

Pineapple Cream Pie FAQs

Can I use fresh pineapple instead of canned? Yes, but canned crushed pineapple works best because it has the right texture and moisture level. If using fresh, chop it finely and cook it down slightly to reduce excess liquid.

Why is my meringue weeping? Weeping happens when sugar crystals dissolve or the meringue is undercooked. Make sure to add sugar gradually, beat until stiff peaks form, and spread meringue on hot filling so the bottom cooks through.

Can I make this pie without meringue? Absolutely. Top with sweetened whipped cream instead. Beat 1 cup heavy cream with 2 tablespoons sugar and 1/2 teaspoon vanilla until stiff peaks form. Spread over chilled filling.

How do I prevent a soggy crust? Bake the crust completely before adding filling. You can also brush the cooled crust with a thin layer of melted white chocolate to create a moisture barrier.

Can I toast the coconut separately? Yes. Spread coconut on a baking sheet and toast at 350°F for 5-7 minutes until golden, stirring occasionally. Sprinkle over meringue after baking the pie.

What if my custard won’t thicken? Make sure you cooked it long enough and your cornstarch is fresh. If it remains thin, mix 1 tablespoon cornstarch with 2 tablespoons cold milk, whisk into the custard, and cook 2 more minutes.

Conclusion

This Pineapple Cream Pie combines tropical sweetness with classic comfort in every slice. The smooth, pineapple-studded custard, crowned with fluffy golden meringue and toasted coconut, creates a dessert that looks as impressive as it tastes. Whether you bake it for a special gathering or a simple weekend treat, this pie delivers sunshine and smiles to everyone at the table.