Fresh Pineapple Pie

READY IN: 1hr 3mins
Recipe by Lorraine of AZ

We're all familiar with fresh strawberry pies cloaked in a glace topping. In this pie, it's fresh pineapple tidbits that are cloaked in a luscious glaze. In other words this pie is a kissing cousin to the strawberry glace pie. The recipe was printed in the Jacksonville, Florida, newspaper by food editor Joel Crea who said that this was one of the best-received recipes the newspaper has printed. Included is a wonderful nut crust which you can use in a number of other pie recipes which call for an ordinary graham cracker crust. I haven't tried this yet, but wanted to share it for those of you who would like something different for your summer menus.

Top Review by MiniCooperLady

This is a really refreshing pie, perfect for summer. I used a medium size pineapple, one of those extra sweet varieties. I chilled the topping in the refrigerator as I was preparing the crust and it thickened nicely. I did need to prepare about 25% more crust (using a food processor for both the nuts and vanilla wafers) for it to evenly cover all of my 10" Pyrex pie plate. To make it more "tropical", I topped the filling with a layer of toasted coconut. Thanks for sharing the recipe; I was looking for a dessert that called for fresh pineapple and this was perfect!

Ingredients Nutrition


  1. Twist crown from pineapple. Cut pineapple into quarters. Remove fruit from shell. Core and cut pineapple into bite-size chunks.
  2. Combine sugar, cornstarch, lemon peel, and nutmeg in a large saucepan. Stir in water and food coloring. Cook, stirring constantly, until sauce is clear and thickened. Remove from heat. Add pineapple chunks. Cool.
  3. Preheat oven to 325°F While filling is cooling, prepare the nut crust. Grind walnuts; spread in shallow pan. Bake in oven 10-15 minutes or until just roasted, turning occasionally to roast evenly. Advance heat to 400 degrees.
  4. Add vanilla wafers, a few at a time to blender and blend to make enough crumbs to measure 3/4 cup. Combine measured walnuts, crumbs, sugar and melted butter. Press into bottom and up sides of a 10-inch pie plate. Bake in oven 8 minutes. Cool.
  5. Spoon filling into cooled crust. Pour sauce evenly over fruit. Cover and chill overnight.

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