Description
A timeless Southern classic, this pineapple pie is creamy, sweet-tart, and rich with buttery goodness. Hints of vanilla and nutmeg give it warmth, while the tang of sour cream keeps it balanced. It’s the perfect blend of simple ingredients and deep comfort—one bite will transport you to a sun-drenched porch swing in summer.
Ingredients
- 1 pie crust (store-bought or homemade)
- 1 can (20 oz) crushed pineapple, drained
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 3 large eggs
- ½ cup sour cream
- ½ cup melted butter
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon nutmeg (optional)
Instructions
- Preheat oven to 350°F (175°C). Place the pie crust into a 9-inch pie dish and set aside.
- In a large mixing bowl, combine the drained crushed pineapple, sugar, cornstarch, eggs, sour cream, melted butter, vanilla extract, salt, and nutmeg. Whisk until smooth and fully incorporated.
- Pour the filling into the prepared pie crust and spread evenly.
- Bake for 50 to 55 minutes, or until the center is set and the top is lightly golden.
- Allow the pie to cool at room temperature, then refrigerate for 1–2 hours before slicing. Serve chilled or at room temperature.
Notes
- Make sure the pineapple is well-drained to avoid excess moisture in the filling.
- For a richer flavor, toast the crust slightly before adding the filling.
- The nutmeg is optional but adds a lovely depth of warmth.
- This pie tastes even better after chilling—perfect to make a day ahead.
- Garnish with whipped cream or toasted coconut for a festive touch.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American