My grandma’s Pineapple Pie is my favorite pie in the whole world! It’s even fantastic on my gluten-free pie crust — I think my grandma would approve.
Pineapple Pie is another one of my grandma’s famous desserts. Whenever I mention it to someone who hasn’t had it, I always wonder what kind of mental pictures they get. A pie crust full of steaming pineapple rings? Ugh. No wonder they make faces at me.
This is what goes through my head . . .
thick, creamy, pineapple-y filling topped with a toasted meringue. Good hot or cold, for dessert or for breakfast, or the middle of the night. I would definitely eat this in a box. Or with a fox. (As long as he didn’t sneak into my half.)
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. :)
Lately I’ve been making this with my Perfect Gluten-Free Pie Crust and it’s just as good. Honest.
If you make one of my recipes, be sure to post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!
Pineapple Pie with Meringue (from Grandma Inez)
My favorite pie in all of the universe. Think lemon meringue, but with pineapple instead!
- For the pie:
- 3/4 cup sugar
- ¼ cup butter (4 T.)
- 2 egg yolks (save whites for meringue)
- 1/3 cup cornstarch or potato starch
- ½ teaspoon vanilla
- 1 8-ounce can of crushed pineapple
- 1/2 cup + 2 Tablespoons water
- 1 recipe pre-baked Perfect Gluten-Free Pie Crust
- For the meringue:
- 2 egg whites
- 1/8 teaspoon salt
- ¼ teaspoon cream of tartar
- 1/4 cup sugar
- 1 teaspoon vanilla
- To prepare the pie: Cream sugar, butter, and egg yolks in a medium saucepan with a hand-held electric mixer.
- Blend in cornstarch and vanilla. Add water and crushed pineapple with its juice; blend once more.
- Transfer saucepan to the stove and cook over med heat, stirring constantly until thick. Pour into 9’ baked pie crust.
- To prepare the meringue: Whip egg whites until they begin to get foamy.
- Add remaining ingredients and continue to whip until the meringue has reached soft peak stage and is smooth and glossy.
- Place meringue over cooled pie. Brown in the oven at 400 degrees F for just a few min. Store in the fridge.
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Saturday 9th of October 2021
Tried this recipe (as is) it is too sweet. Use less sugar or less pineapple juice. Also the meringue recipe is off. Compare it to other meringue recipes why is there salt and so much vanilla extract? May try again but will be changing it up some.
Wednesday 13th of October 2021
It's the way my grandma has always made it. There is more than one way to make meringue so the recipe isn't "off" -- it's just different than other ones that are out there. The extra pinch of salt in the meringue offsets the sweetness in the filling. I like it. You're more than welcome to adjust it to fit your taste.
Thursday 1st of September 2011
Oh my goodness, so happy to see this pop up on Tasty Kitchen today! My grandmother used to make this, and it was a favorite of my mom's, but I haven't had one in 30+ years and didn't get the recipe before they both passed away. I can't wait to make one -- my daughters have always heard about it, but never had one. The closest I've ever come was to make pineapple pudding, which is basically banana pudding with the bananas replaced with crushed pineapple. Thanks so much!
Monday 31st of January 2011
Hi, I'm a new follower having just discovered your pineapple pie recipe on Tasty kitchen. I love pineapple pie and yrs looks decadent. I have a baking blog, that you are welcome to stop by and look around as well. Love this pie and will probably make it on Superbowl Sunday!
Jolene - EverydayFoodie
Sunday 30th of January 2011
I have never heard of putting pineapple in pie, but why not!!!!?? Creative recipe!!!
Sunday 30th of January 2011
February is National Pie Month huh? Good to know, now I have an excuse to make and eat a lot of pie! Your grandmother's pie sounds really good.