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Pineapple Pie recipe
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Pineapple Pie Recipe

Pineapple pie is sold in my hometown of Tampico. It always brings back sweet memories. You can use store-bought pie crust or use your favorite recipe to make it. The tradition of drinking coffee with a piece of sweet bread is deeply rooted in our Mexican culture. Try our Pineapple Pie Recipe today!
Course Desserts
Cuisine Mexican
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 8
Calories 377kcal



  • cups of flour (300 grams)
  • cup of white sugar (68 grams)
  • A pinch of salt
  • sticks of cold butter (170 grams) cut into small cubes
  • 3 large eggs
  • About 1 or 2 tablespoons of cold milk if needed, to knead the dough.
  • 1 beaten egg yolk to varnish the pie crust before baking


  • 5 cups of fresh pineapple (about 800 grams) cut into cubes (about 1 large pineapple)
  • 5 tablespoons of cornstarch ( 50 grams)
  • 1 cup of water ( 250 ml)
  • 1 cinnamon stick about 2½ inches long
  • 1 cup of sugar * (200 grams)



  • Combine the flour, sugar, and salt in a large bowl. Add the butter to the flour mixture. With the help of a fork, mix until the texture resembles coarse cornmeal, then add the eggs one by one and continue mixing with the fork or a pastry cutter.
  • Place the dough on a work surface (that is lightly dusted with flour) where you can knead it with your hands. If the dough is very dry, add the two tablespoons of cold milk little by little.
  • Divide the dough into two pieces, then press down on them to form two disks. Cover them with plastic wrap and place in the refrigerator for at least a half hour. Remove from the fridge when you’re ready to bake, and the filling is completely cold.
  • To roll the dough, use a rolling pin to flatten each disk on a floured surface. Flatten each piece out to form a circle about 12 inches in diameter and ⅛ of an inch thick. Line your pie dish with the first one and use the other to cover the pie after you’ve added the filling.


  • Place the pineapple (chopped into large cubes), sugar, and cinnamon stick in a large pot. Turn the heat to low.
  • In a small bowl, mix the cornstarch with the cup of water until it has completely dissolved, then pour this mixture into the pot with the pineapples and stir.
  • Keep cooking the pineapple mixture for about 10 more minutes, after which it will begin to thicken, like if you were making a gruel. Once it thickens and changes into a more transparent color, keep cooking for 5 more minutes, then remove it from the heat and allow to cool and discard cinnamon stick. The filling needs to be completely cool when added to the pie crust.


  • Line the pie dish with the first disk of dough and pour the pineapple filling over it. Put the other disk of dough over the filling and cut a small vent on the top. Trim the excess dough from the edge of the pie and press down on it to form a seal between the top and bottom halves. Crimp the edge of the dough with your fingers, then brush the top surface of the pie with the beaten egg yolk.
  • Bake the pie in a preheated oven at 350ºF for 50 to 60 minutes. When the pie is ready, it will have a golden crust and the filling will be bubbling.

In case the edges of the pie crust are beginning to brown too soon, cover them with aluminum foil in order to keep them from burning. Let the pie cool for a couple of hours before cutting it, so that the slices come out nice.


    • * You can use store-bought pie dough.
    • *The amount of sugar needed will depend on how sweet the pineapple is. If your pineapple is too sweet, add only ½ cup of sugar.


    Serving: 1eight of the pie | Calories: 377kcal | Carbohydrates: 82g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 87mg | Sodium: 32mg | Potassium: 182mg | Fiber: 3g | Sugar: 44g | Vitamin A: 180IU | Vitamin C: 49.3mg | Calcium: 40mg | Iron: 2.5mg