Pineapple Pie (Johnny Cash's Mother's Recipe)

READY IN: 1hr
Recipe by mailbelle

Johnny Cash was my husband's cousin and I was lucky enough to obtain a cookbook of Johnny's mother's recipes titled, "Favorite Recipes From Mama Cash's Kitchen." I've been asked to post some of the recipes from the book and this is one of them.

Top Review by **Tinkerbell**

Super easy and delicious! It was getting rave reviews before I had even finished serving it. Since it's a family recipe, I understand how sometimes the little details don't get written down. This is what I learned with this pie: It is only enough filling for an 8-inch pie dish (I made a homemade crust in a deep-dish pie plate), although it does puff up and rise enough to sort of hide the extra crust on my 9.5-inch dish. I didn't know if the pineapple should be drained or not, and if it was canned or fresh. I was using fresh pineapple, so I pulsed it in the Ninja blender to crush it, and then drained all but the last 1/4 cup. I felt that the drained pineapple made a nice custard-like filling, and the undrained pineapple added a bit of texture to the filling. The top of the pie browned and crisped up automatically, and created a really light crunch that complimented the filling. Thanks for sharing, mailbelle!

Ingredients Nutrition

Directions

  1. Beat together all ingredients.
  2. Pour into unbaked pie shell and bake 50 minutes in 350 degree oven or until it sets and is brown.

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