Pineapple Pie IV

By Addie

You can use either fresh or canned pineapple for this pie." - GINGER P

MY NOTES: Looks from the photo above like somebody made this in a square pan rather than a pie pan - looks good that way!

Ingredients

• Crusts for 2-crust pie
• 2 eggs, beaten
• 1 1/3 cups white sugar
• 1 tablespoon lemon juice
• 2 cups fresh pineapple - peeled, cored and chopped
• 1 tablespoon butter

Preparation

Step 1

Preheat oven to 450 degrees.

In a large bowl, beat the eggs until foamy. Mix in sugar, lemon juice and chopped pineapple. Pour into pie shell and dot the top with butter. Cover with top crust, crimp edges to seal, and cut a few slits for steam vents.

Bake in preheated oven for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C) and bake 35 minutes more, until golden brown.
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REVIEWS:

This turned out Amazing. I am not one for too much sugar so I cut the sugar to almost half, especially since I was using canned pineapples, which already contains alot of sugar and the outcome was perfection. I also prefer flavor in my deserts so I added 5ml of vanilla extract and 5ml of almond extract and sprinkled 5ml of cinnamon before mixing in the crushed pineapples. After it was ready I decorated it with dark chocolate (lines across and along). I will def. be making this more often. Thank you

I loved this pie! And I'm not really a big fan of fruit pies either, but this was delicious. It went over well with everybody. I used canned pineapple, but other than that I kept it the same as the recipe. I did drain the pineapple as I read in other reviews and I'm glad I did. I can see how it wouldv'e turned out too watery if I hadn't. I served it with almond extract flavored whipped cream and the flavors did really well together. I will definitely be making this again!

It was like Pineapple soup.

My dad used to swipe pineapple from the officers mess on his destroyer. I made this for him for Fathers day. I read the recipe and thought, wow thats a lot of sugar. Cut it back to one cup, nothing to think about. Still plenty sweet. Waiting for it to get cold, now. Good thing I made two!

This was okay...the flavour was really nice. I think that next time I try this pie, I will use crushed pineapple instead of the chunks. A great change from the usual!

Made today for Easter Sunday. Drain pinepple if using canned. My filling was too runny so I thickend it with flour and cooked it on the stove. Very tasty fillling.

This recipe was soo yummy!! My whole family gave it a five out five stars. I was a little unsure about making pineapple pie, but the reviews were good. The only thing I did differently was that I didn't add any lemon juice because I didn't have any on hand. Although it was awesome without it, i think the lemon would bring more flavor. I also only put in 1 cup of sugar. Thanks so much for the recipe!! :)

This was delicious! I did double the filling because I had a good sized pie dish, and cut back the sugar a little, but it was so good! I definitely recommend trying this!

I used frozen pineapple (thawed first) and this was so easy. A great change from your traditional pie recipes and a big hit with the whole family.

I gave this 5 stars for 2 reasons. First, this is the easiest pie I think I've ever made. Second, this is one of the most delicious pies I've ever made. For personal preference, I will have to cut the sugar in future pies. Thanks!

Way too sweet for me BUT I made this at the request of an aging uncle who loves pineapple pie with chocolate ice cream - and he loved it.

I used fresh pineapple and used a bit more than 2 Cups and this turned out so tasty! Was great warm about an hour out of the oven and also good the next day chilled but I think it was best when warm.

I was very skeptical about pineapple pie, but was completely amazed when I made it. I would recommend you let it cool fully before you cut it...we just couldn't wait! Fresh pineapple made the difference, no spices or extra seasoning needed! Wonderful on a cold winter day. Yum!

I prepared this recipe exactly as is, using fresh pineapple. I didn't care for it but everyone else liked it. Beats the "usual" pie ;)

I made this for my mother's birthday dessert. Only thing I did differently was add a pinch of salt, and I brushed the surface of the top crust with a little of the liquid from the pie so it would brown nicely. Pie is as good warm as cold. Very light and good.

Definitely the BEST dish I have ever made, hands down! Perfect blend of fresh, fruity, and sweet. Combines the summer flavor of pineapple with the winter comfort of pie.