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Pineapple Cream Pie

Rated as 4.17 out of 5 Stars
12

"This is the 1999 American Pie Council's National Pie Championship second place winner in the Cream Pie Category."
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Ingredients

servings 576
Original recipe yields 8 servings (1 - 9 inch pie)

Directions

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  1. In a medium bowl, mix together graham cracker crumbs, 1/4 cup white sugar, and melted butter. Press mixture firmly in bottom of a 9 inch pie plate. Bake at 375 degrees F (190 degrees C) for 6 to 8 minutes.
  2. Combine 2/3 cup white sugar, cornstarch, and salt in saucepan. Blend milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat, and stir in butter, vanilla, and pineapple. Pour into crust. Press plastic wrap over top of filling. Chill at least 2 hours.
  3. In a large mixing bowl, combine whipping cream, confectioners' sugar, and almond extract. Whip to stiff peaks and pipe or spoon onto pie. Serve immediately.

Nutrition Facts


Per Serving: 576 calories; 35.9 58 6.9 194 385 Full nutrition

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Reviews

Read all reviews 26
  1. 29 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

DO NOT use fresh pineapple in this pie. There are enzymes in fresh pineapple that break down the custard. That's why AMELIAJEAN had so much trouble.

Most helpful critical review

While my boys love the older type with plain crust...their wives prefer this recipe because of the cornstarch texture and grahamcracker crust and whipped cream topping so this receipe at least w...

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While my boys love the older type with plain crust...their wives prefer this recipe because of the cornstarch texture and grahamcracker crust and whipped cream topping so this receipe at least w...

Found this pie on the bland side. (I am a pineapple lover). I will add 1/2 cup of the pineapple juice and decrease the milk by 1/2 cup for my next attempt.

DO NOT use fresh pineapple in this pie. There are enzymes in fresh pineapple that break down the custard. That's why AMELIAJEAN had so much trouble.

I made this for the first time for Father's Day because my dad is a pineapple fiend! It was unbelieveably good! I made a few modifications: cut milk by 1/2 cup and added a 1/2 cup of pineapple ...

A yummy unique twist on plain cream pie, and the almond in the cream is a great idea. Tasty..but don't forget the no tasting rule!! IF you taste it while cooking and then use the same spoon to s...

Wonderful recipe! I did not make my own whipped cream, instead I bought extra creamy whipped topping and added almond extract. Oh my gosh, so yummy.

This is a wonderful recipe. When I made it the first time I had to much filling for a 9 inch deep dish pie shell, so I used only 2 cups of milk instead of 3 like the recipe calls for, and I add...

Great flavor combination of the whipped cream, crust and pineapple cream. I had never heard of a pineapple cream pie before but love pineapple. Foolishly I didn't drain the pineapple so the pie ...

Next to NO pineapple flavor. First time I've been disapointed by All Recipes. =(