Published: · Updated: by Mely Martínez
JUMP TO RECIPE
This Pineapple pie recipe takes me back to my hometown, let me tell you why. Like in many other Latin-American countries, the tradition of drinking coffee with a piece of sweet bread is deeply rooted in Mexican culture.
Bakeries in Mexico offer a huge selection of different sweet breads that come in various shapes and flavors. Each region has its own specialties, like this Pineapple Pie, for example. It is very popular in my hometown of Tampico, where bakeries sell it whole or in slices.
Pineapple Pie Recipe
I have written previously on theblogabout the unique presence of pies in the city ofTampico. In the early 1900s, an oil boom transformed Tampico into an important hub for the oil industry, making it one of the biggest exporters in all of the Americas.
This brought many American and English engineers to Tampico, and with them came their customs and culinary tastes. Pies are not really common in the regions surrounding Tampico, and I believe that it was these foreign employees that were responsible for making pies a part of Tampico’s culture and cuisine.
If you enjoy this Pineapple Pie Recipe, see our Milk Pie recipe
The popularity that the Pineapple Pie recipe enjoys in Tampico is no surprise to me, as pineapples are widely available in this hot, tropical region of Mexico. This is probably why the classic Apple Pie is not as common there since apples do not grow in that area of the country and are therefore not as abundant as pineapples.
Pineapple pie is one of my favorite sweet treats, and I hope you like it as much as I do. Please come back to share your results with this recipe, and don’t forget to check out theMilk Pie, which is another pie recipe from Tampico. If you don’t feel like making the pie crust, it is ok to use store-bought pie dough or use your own pie crust recipe.
How to make Pineapple Pie Recipe
JUMP TO FULL INSTRUCTIONS
NOTES:
- * 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. Make this Pineapple pie recipe your own.
INSTRUCTIONS:
PIE CRUST
- 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.(Please check the ingredients list below)
- 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.
For 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.
To assemble:
- 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.
I hope you enjoy this Pineapple Pie Recipe and come back to let me know about it.
For this recipe, I used aPrep Glass Bowls& a9.5 Glass Pie Dish.
Buen Provecho!
Mely,
More recipes:
Apple Pie Recipe
Pineapple Atole Recipe
📖 Recipe
Pineapple Pie
Mely Martínez
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!
4.91 from 86 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 1 hour hr 15 minutes mins
Total Time 1 hour hr 30 minutes mins
Course Desserts
Cuisine Mexican
Servings 8
Calories 377 kcal
Ingredients
PIE CRUST *
- 2½ cups of flour (300 grams)
- ⅓ cup of white sugar (68 grams)
- A pinch of salt
- 1½ 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
FILLING
- 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)
Instructions
PIE CRUST
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.
PINEAPPLE PIE 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.
TO ASSEMBLE THE PINEAPPLE PIE
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.
Notes
- * 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.
Nutrition
Serving: 1eight of the pieCalories: 377kcalCarbohydrates: 82gProtein: 7gFat: 3gSaturated Fat: 1gCholesterol: 87mgSodium: 32mgPotassium: 182mgFiber: 3gSugar: 44gVitamin A: 180IUVitamin C: 49.3mgCalcium: 40mgIron: 2.5mg
Tried this recipe?Let us know how it was!
More Mexican Desserts
- Pineapple Jam Recipe
- Mangonada Recipe
- Cajeta Recipe (Mexican Caramel Sauce)
- Cortadillo (Mexican Pink Cake)
Reader Interactions
Comments
Charles Ernst
As a teenage high school Spanish student a group of us spent part of the summer in Tasco and the hotel a couple of us stayed in had pineapple pie for desert. I liked it so much that the hotel staff would put a piece of it on the dresser in my room every night so when I got back to the hotel I could have a piece of it as an evening snack. It was great. I am looking forward to making this pie.
Reply
Brittney
OMG! Served tonight for dessert and it was way better than I expected! I typically like to modify recipes but this needs nothing 😍Reply
Panjita
Hey there, fellow mexican here! I just realized I had never stopped to thank you for this recipe, given that I'd done it countrless of times already. It's simply perfect. The flavour is so balanced that even my father enjoys this pie, and let me tell you he is very hard to please when giving him sweets to taste.
This time, my pinapple was so ripe that it released a ton of juice as soon as I turned on the heat, so I left out the cup of water for the filling and just mixed the corn starch directly. It turned out great!Reply
Glenda
Can you use drained, canned pineapple if fresh is not available?
Reply
Mely Martínez
Hello Glenda,
Yes, you can, however reduce the sugar amount.Reply
Steve
I searched for a pineapple our recipe as my school-mate's mum made them and they were delicious. Move forward 45 years and I found your recipe in 'search'.
Beautiful pineapple Pie !! Thanks very muchly..
Finished the pie myself in 4 days ... with whipped cream on the side!Reply
Mely Martínez
Hello Steve,
Thank you for your kind comment. It is nice to know you liked the pineapple pie.
Reply
Robert
We love pineapple, and during Covid I decided to learn how to make pies from scratch. After making several of the more common varieties, I wondered if one could make one with pineapple. Your recipe was great. I’ve made 5 now and they have hits with family and friends! Muy deliciosos!Reply
Mely Martínez
Hello Roberto,
It's glad to know you like it.Reply
cyn
QUESTION; Should leftover pie be stored in the refrigerator?
Mely Martínez
Hello Cyn,
Yes, it is better to store it in the fridge.Reply
Ale Tellez
Estoy lista para hacerlo ! Amo el pue de piña pero nunca lo e echo 🥰 ojala me quede tan delis como a ti Mely .
Reply
Jeff
I tried this recipe using frozen pineapple , living in northern Canada where fruit is expensive I was a little sceptical, having never heard of pineapple pie.
The two pies lasted one day with my kids and grandkids here for a visit, they were absolutely stunned at how good it was and that “Grampa” could actually bake something.
Will definitely make again for them and this time I may get to have some!!!
Thanks for the recipe,it’s a keeperReply
Mely Martínez
Hello Jeff,
Thank you for trying the pineapple pie recipe. It is so good to know that frozen pineapple worked for your pies. I'm so glad to know your kids & and grandkids enjoyed.Reply
Erika
I loved this recipe, I used the pineapple filling to stuff a tres leches cake and it turned out spectacular. Thanks for created this amazing blog and also for always been open to answer our doubts… also, your rosca de reyes is the BEST.Reply
Mely Martínez
Hello Erika,
Such a great idea to use the filling a cake. Thank you for sharing this great tip.Reply
Joan
This is a wonderful pie. I used a store bought pie crust as I had one to use and made it open faced. That being said, it sure did make this recipe easy for me. The touch of cinnamon is outstanding. I did cut the sugar to 1/2 cup as I felt my pineapple was sweet enough. Thank you, Mely, for sharing. I will definitely make this again!Reply
Mely Martínez
Hello Joan,
That is a great idea of using the store-bought pie crust. It is a great shortcut!
Thank you for sharing your tip!Mely
Reply
Maricela
May I replace the sugar with Splenda? What else could be replaced to make it diabetic friendly?
Reply
Mely Martínez
Hello Maricela,
Yes, you could you the Splenda sold for baking.Reply
Camila
Hello!
I’m in Nicaragua and here we have piña criolla which is less sweet and a lighter color, we also have Hawaiian pineapple which is the sweet yellow one. Which one would you recommend I use?
Reply
Mely Martínez
Hello,
You can use either one but you will need to adjust the sugar to your liking.Reply
Wendy
It's a great recipe the only thing I change is I put a pinch of salt and some lemon drops that enhanced the flavor ended spectacular 😋 👌 thanks I review several recipes and yours is the best.
Jess
Can I freeze this in the crust and bake later?
Reply
Mely Martínez
Hello Jess,
I guess you can. I had frozen other fruit pies without a problem.
Retsuko
The pie smelled delicious! It was difficult to wait for it to cool down.Reply
Mely Martínez
Hello Retsuko,
I'm so glad you like the Pineapple pie.
Reply
Bev
Fabulous Pie. Nice balance of sweet and tart.
Reply
Mely Martínez
Hello Bev,
Thank you for trying the pineapple pie recipe.Reply
Bev
I made this pie for Easter today. My Family loved it. Like me most had not heard of Pineapple Pie.
Reply
Katherine
Made this pie for my boyfriend's birthday and it was so good! So simple, but the flavours are amazing! The crust was so buttery. Thank you so much for this recipe!Reply
Mely Martínez
Hello Katherine,
Thank you for trying the recipe for the pineapple pie. Enjoy!
Reply
Blair
I'm really looking forward to making this. Can you tell me how long the filling will last if made ahead of time?
Reply
Mely Martínez
Hello Blair,
If you make the filling for the pineapple pie 2-3 days ahead, it will be fine if stored in the fridge. I have even frozen it to use later on.Reply
Lorna Jerome
Came out great. Left out the cinnamon.Reply
Mely Martínez
Hello Lorna,
Thank you for trying the pineapple pie. Enjoy it!Reply
Mark
Excellent recipe! The crust was the star of the dessert!Reply
S. Lee
If you're unsure about amount of sugar in your pies, as a rule of thumb mix in slightly less than half a cup.;-)Reply
Mona
Hi, I didn't have any cornstarch, and used whole wheat flour (because it thickens). I also used my own recipe for pie crust, and didn't put any on top.
I also used canned pineapple, and added 1/8 of a cup of sugar.
I put 1/2 teaspoon of nutmeg along with the cinnamon stick because it didn't give out much flavor.
After I cooked it on the stove, I tasted it and it was strange….super acidic too.
It's in the oven right now….I want to put some whipped cream to finish it off. Is it supposed to be like this?Reply
Mely Martínez
Hello Mona,
Since you made so many changes, the only thing I can think of is that using the canned pineapple must have something to do about the acidity.Reply
dezi
Mely, Mely, Mely! This pie is off the hook! You said it was your favorite and that is what led me to make it. This is now my favorite pie of all the 5o million pies I have ever made. None can compare to this. Well, maybe pecan pie can come in second. This pie is just perfect. The whole thing is just way too good. Bless your little heart for sharing it with all of us. Thank you. DeziReply
Mely Martínez
Hello Dezi,
Thank you, thank you for trying the Pineapple Pie recipe. I know it takes a little time to prepare, but it is worth the effort. I'm so glad to made it and that you like it.
Happy baking!Reply
Marj Fiore
Love this pie. This recipe was perfect! So delish!Reply
Mely Martínez
Hello Marj Fiore,
Thank you for trying the recipe. Enjoy your pineapple pie!
Reply
Araceli
Estoy en proceso de aser esta Rica reseta de pay de piña! Aver Como me queda de mira Perfecto😋
Reply
Betsy
Just made this. The pie crust recipe is so good! The crust came out so buttery and yummy. The filling was too sweet for my liking, but the kids loved it. Next time, I will add some lime juice to add a little tartness. Overall, great recipe. Thanks for sharing!Reply
Chef Boyar Tori
Delicious pie and easy to follow recipe!! The fresh pineapple makes it soooo tasty!Reply
Mely Martínez
Hello Chef Boyar,
Thank you for trying the recipe.Reply
JME
Hi — I grew up loving pineapple pie - but in New England ours was more custard based and we made it with canned pineapple. I made your fresh pineapple pie today exactly according to your directions. It is the most wonderful pineapple pie I have ever tasted. Thank you so much for your recipe! While I usually make a traditional flour pie crust, your crust fit this pie perfectly and is very crisp and sweet. I did add one touch to the final pie - one I grew up with. My family thinks a scoop of rich chocolate ice cream pairs well with pineapple pie. It was luscious together! I’ll be making this pie again next week for PI day to share at work.Reply
Karla
Can you also use this recipe for empanada filling?
Reply
Mely Martínez
Hello Karla,
yes, you can use it for empanadas, too.Reply
Talia
Can you use self rising flour for the pie crust?
Reply
Mely Martínez
Hello Talia,
You could but the texture will change to a softer crust.Reply
TJ
Hi, Mely, this sounds really delicious and I am eager to try it. A question: The crust ingredients are quite different from the usual midwestern style pie crust of just flour, a little salt, quite a bit of either shortening, lard or butter, plus a small quantity of water. Is the one here a typical Mexican style of pastry or is just used for this pie?
Thanks!Reply
Mely Martínez
Hello TJ,
This is the way it is made in my hometown, and in some bakeries. But you can actually use the pay crust recipe of your preference.
Happy baking!Reply
TJ
Thank you, I think I'll try your crust and see how we like it.
diane durand
I agree, quite different with the addition of eggs in the pie crust and sugar. It reminds me of a sugar cookie dough. It looks very delicious in the photo, more of a thicker type pie crust is produced, I am guessing. It also looks like the dough used for the empanadas at my HEB supermarket bakery. they make pineapple, pumpkin and apple, and the dough has that same consistency. I am excited to try making your pineapple pie!Mely Martínez
Hello Diane,
This is the way this pay crust is made at the bakeries in my hometown in Mexico. I hope you try it and come back to let me know about it.
Happy baking!
Linda
I Love this pineapple pie recipe. It is delicious!Reply
Kenni
How long is the cook time before adding the water cornstarch mixture?
Reply
mmartinez
Hello Kenni,
If you are cooking it at medium heat it will take about 4 minutes to thicken, then keep cooking for about 4 more minutes.Reply
Esther
As a rule, I don't like to bake. But I love pineapple pie & pineapple empanadas. I bit the bullet & made a pie & a dozen empanadas (all pineapple) & shared with family...well, except for the pie. That stayed with me. Great recipe, easy to follow, & excellent results! Thank you!Reply
Mely Martínez
Hello Esther,
I'm so glad you gave this recipe a try. This is a special pie sold at the local bakeries in my hometown. It means a lot to me that you like it.
Happy baking!
felipe hinojosa
best i have taste in a long wildReply
mmartinez
Hello Felipe,
Thank you for trying the pineapple pie recipe. Enjoy!Reply
Daiva
Hey! I am planning to bake this pie for my Christmas table, I need some help. You use cups, what size? Is it the same size for all ingridients? Also, how much butter do you use in grams, I don't understand your units.
Reply
mmartinez
Hello Dalva,
Please check the recipe box at the end. It has the quantities in grams.Reply
Mini
Needs salt!Mely Martínez
Hello Mini,
If you like to add a pinch of salt to your pie, you are welcome to make it. This is a Mexican recipe, and we don't usually add salt. Thank you for visiting and happy baking!
Maureen
Omg you took me back to when I used to work at the CBC bank in the late 70’s when the canteen used to make pineapple pie. The lady at the time said it was very easy and I remember she said cornflour I would buy three or four slices (yes in those days you could eat and not put on weight). Looking forward to making it.Reply
Courtney
Does the pineapple break up and get smaller on it's own? I've got the large cubes cooking but wondering how that transforms into smaller pieces. First time making!
Reply
mmartinez
Hello Courtney,
While you cook the pineapple, it usually will break into smaller pieces, sort of marmalade consistency.Reply
Robyn West
Thank you so much for publishing this recipe!!!! I have been looking for a "non-creamy" pineapple pie...and this sounds delicious! Will be baking this weekend!Reply
Martha
Just made this pie two days ago. It is delicious! Hard to exercise portion control!Reply
mmartinez
Hello Martha,
I'm so happy to know you like it. It is my favorite pie. And, you are right, hard to exercise portion control.Reply
Lynn
This pie is amazing. Followed the instructions and it came out perfectly. Have made it several times and the family loves it. Used cinnamon rather than a cinnamon stick, added 1/2 cup crushed pineapple to the second pie I made, as my fresh pineapple was small. Think I'll do that again. Made the pineapple mixture a bit thicker with pineapple.
Reply
B. Serrato
Can you substitute canned pineapple and skip the cooking and addition of sugar?
Reply
mmartinez
Hello B. Serrato,
Yes, you can, use 2 (20oz)can of sliced pineapple. Drain the juice and mix the cornstarch with the juice. Make sure you check the sweetness before adding any sugar.
Reply
Mary
I have made this a couple times and it takes so much longer than 10 minutes to start thickening. I followed exactly what the directions say. Any idea why this is taking me so long?
Mely Martínez
Hello Mary,
It could be several things like the type of pot or saucepan you are using if you are using a thicker pot it will take longer to heat up. Also if your pineapples are really juicy, they will render more juice while cooking, and then the thickening will take more time. How long is it taking for you to thicken?
Jo
You can also take of pineapple put sugar around 1/2 cup and 1 tbsn flour cook in miceave a until boils pour in crust and top with crst bake 359 for about 35 minutes ...if you heat your filling first your crust will not get doggyReply
Carla Calderón
Hi, my pie is in the oven and I tasted the filling and the cornmeal gave it a dull, almost bitter flavor. Is this normal?
Reply
Mely Martínez
Hello Carla,
The recipe doesn't include cornmeal.
Barbara
I do not like your abbreviations. I prefer things to be completely written out so I can understand the directions.
Reply
Mely Martínez
Hello Barbara,
I don't understand what do you mean about abbreviation. This is a recipe for a Pineapple Pie that had been visited by thousands of people, not sure you have a problem with it. Please, elaborate more about it so I can be able to help you.Booger red
Now i know why coffee shops have to put the "Caution Hot Liquid" warning on the boiling hot coffee that was just purchased!
Myles Muñoz
Thx! Mely, you read my mind I was in the process of hunting down a recipe for a Pineapple Pie. Pineapple Pie and Pineapple Empanadas are two of my favorite pasties. (when they are made with real fruit & not flavored jellies).I usually place a special order at Bowie Bakery in El Paso, Tx., when I travel there from Austin, Tx., because Its difficult to find any decent Mexican Bread or pastries here. I will be baking your recipe and will give you an update.
Best Regards MylesReply
T. Garcia
I have made this pie previously and it was fantastic! I may have used a little to much pineapple but my husband was very pleased with this. My only go to recipe for pineapple pie!! Thanks 👍🍍🥧Reply
Mely Martínez
Hello T. Garcia,
Thank you fro trying the pineapple pie recipe. I'm so glad to know your husband was very pleased with the end results.
Mark
Throw away cinnamon stick?
Reply
mmartinez
Hello Mark,
The cinnamon stick is used to infuse flavor to the pineapple filling while you are cooking it. I usually remove it just before pouring the cool pineapple mixture into the pie crust.Reply
Leave a Reply & Rating
This site uses Akismet to reduce spam. Learn how your comment data is processed.
