Skip to main content New<> this month
Get the Allrecipes magazine

Pineapple Chess Pie

Rated as 4.6 out of 5 Stars

"I have no idea if this pie should be put in the icebox since I have never had any leftovers!!!"
Added to shopping list. Go to shopping list.


2 h servings 381
Original recipe yields 8 servings (1 9-inch pie)


{{model.addEditText}} Print
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Mix the white sugar, cornmeal, eggs, melted butter, lemon juice, and the undrained crushed pineapple mixed with enough milk to make 3/4 cup. Do not over beat. Pour filling into one 9-inch unbaked pie shell.
  3. Bake pie at 425 degrees F (220 degrees C) for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until set and golden. This should take about 40 minutes. Serve pie at room temperature.

Nutrition Facts

Per Serving: 381 calories; 16 56.3 5.2 109 198 Full nutrition

Explore more


Read all reviews 4
Most helpful
Most positive
Least positive

This pie will be great for the summer. Very easy and yummy. I used crushed pineapple in juice instead of syrup and added a litte bit more sugar and it worked out just fine.


I found this pie to be excellent. I doubled the receipe, used fresh squoze lemon juice, extra large eggs, and a 20oz can of Libbys Pineapple sweetened with Splenda (I had that for some reason) ...

I followed the recipe except did not add any milk. My 8 oz can of crushed pineapple was in juice rather than heavy syrup and measured exactly one cup, eliminating the need to add "enough milk t...