By Satisfied Kris on October 22, 2002
Photo by Kim D.
Photo by Kim D.
"Rosie was my grandmother. It was a long time favorite we thought was lost for the past 20 years. Found her recipe by accident last year. What a way to remember her and it's now a favorite of the next generation. I made up the prep/cook time since I never timed it. NOTE: Do not use fresh pineapple in this recipe. Fresh pineapple has much more acid than canned pineapple and the pie filling will not stay firm. Hope you enjoy the pie (It's still my favorite!) "
Serving Size: 1 (186 g)
Servings Per Recipe: 8
"Simple to make and delicious. The only thing I did differently was to add a bit of coconut. My favorite part of this pie was the firm filling, no more of my familys runny pies lol!"
"My husband wishes to be added to the "10 star" "list". He also rates this ten stars. This is EXACTLY how this type of pie should turn out. Great flavor,(I can only imagine what it will taste like tomorrow)and perfect consistency. Looks like a dream-----Perfect, Perfect, Perfect---thank you and I hope others will try this great pie!PeggyLynn"
"If Rosie were a baseball player this would be the equivalent of a walk off grand slam to win the series. Absolutely perfect! And, as has been mentioned, this would have to be good with other citrus as well, and I certainly intend to find out."
"wow, you know those heirloom recipes that you pull out just to show off? this is one of them. simple as can be but be careful !! it will only make a whole pie if you dont eat half of the pudding first like i did. cj walton"
"This pie was really good! I think next time I'll do a key lime cookie crust instead of just regular crust."
"I too have been looking for the proper recipe for pineapple cream pie. My Great grandmother, Grandmother and my Mom all made this especially at Holiday times. This was my Dad's ultimate favorite pie of all!..The only addition I made to this recipe was after pudding thickened and pineapple added - a dash of vanilla extract. Other than that..you have my highest regards for Pineapple Cream Pie!!!"
"Im not adding my stars untill later. It is in the fridge now waiting to get cold, but oh my is this good straight off the stove as a warm pudding. =D so good!"
"Your directions weren't very clear, but I still made a decent pie."
"Just remembered that I never commented on the recipe but, just rated it. It was perfect -- loved it and have made it several times. I love to remember my grandmother too and anyone who posts a recipe from their grandmother is worth trying. Sure glad I did."
"Ohhhh my was this good! It was very simple to make even though I worried when I would know how thick it should be (and once it thickens it thickens quickly).It is so creamy and refreshing on a hot day like today.Thank you for a wonderful recipe that I will be sure to make again and agin."
"Loved this pie. Mine turned out a liitle soupy, though - I must not have let it get thick enough. I'll keep it on the heat a little longer next time. Still, it was absolutey delicious and a huge hit with the adults and most of the kids."
"My family loved this pie! They insisted I make it to bring along for Easter dinner this year. I'm going to make it in tart shells so everyone can bring some home. Now Rosie's recipe is one of our family favs too. Thanks!"
"This is wonderful!! I was in a hurry so I bought a Nilla Wafer crust and it was still wonderful. The texture is smooth and creamy and it is not too sweet. Other than the crust, I had everything on hand. Thanks for sharing!"
"I had a bit of fresh pineapple to use so I processed it to the "crushed" texture and drained it for an hour. In spite of that, the longer the filling sat in the refrigerator, the thinner it got as more juice drained and the more the flavor was diluted. So, don't try fresh fruit, follow the recipe exactly."
"I am not rating, just commenting, because although I had some problems, they may have been caused by me, rather than the recipe. The filling was too soupy. I did scale, and later re-scale to suit my needs, and may have gotten the amount of an ingredient wrong. I also used well drained (actually squeezed) cut up canned pineapple rings instead of crushed pineapple. But I also have the suspicion that I simply did not cook the mixture long enough. I felt very uneasy cooking everything together from the start, including the egg yolk, and was trying to avoid getting bits of boiled egg in the filling. I think that if I had cooked it longer it would have been all right. However, when I next make something like this, I will cook the milk, sugar, flour mixture together until thick, and then add the egg yolk after tempering. Obviously, since the recipe has worked well for other people, it can be done. But for someone as cautious as me, it doesn't seem to work well. JMO"
"I have been making Pineapple Cream Pie for years with a different recipe but the flavor of this recipe is far superior to the one I normally use..I always double the recipe and there are never left overs at family gatherings. Thanks Jenny -- a 10 star recipe. "
"This was so quick to make, it was together before I knew it! I didn't actually make a pie, I just served the filling as a pudding. I used 3/4 of a fresh pineapple that was not ripe enough to be nice eating plain. I put it through the food processor, and let it cook a little. This would have been a touch on the soft side for a pie filling, but I strongly suspect that had to do with my semi-ripe rawish pineapple. I don't understand why no-one has made this before - it's a treat, and so easy!"