Fluffy Easter Pineapple Pie

Want to know what makes Easter celebrations even more special? This tropical twist on a holiday classic.

This sweet and sunny pineapple pie brings something different to the traditional Easter dessert spread. Fresh pineapple mingles with warm spices and a buttery crust that’s just right for spring gatherings.

The filling is made with juicy pineapple chunks, a hint of vanilla, and just enough sugar to let the natural fruit flavors shine through. A dusting of cinnamon adds that cozy touch that makes everyone feel at home.

It’s the kind of dessert that fits right in next to those chocolate bunnies and decorated eggs, but feels fresh enough to serve all spring long.

What Kind of Pineapple Should I Use?

Fresh pineapple is the star of this pie, and picking the right one makes all the difference. Look for a pineapple that’s golden-brown in color, with fresh, green leaves and a sweet, fragrant smell at the base – if it doesn’t smell like anything, it probably won’t taste like much either. A ripe pineapple will feel heavy for its size and yield slightly when you press on it. While you could use canned pineapple in a pinch, fresh pineapple gives you that perfect balance of sweetness and tanginess that makes this pie special. Just make sure to remove the core completely since it can be tough and fibrous, and cut your pieces into even-sized chunks for consistent baking.

Options for Substitutions

Let me share some helpful substitution tips for this sweet pineapple pie:

• Fresh pineapple: If fresh pineapple isn’t available, you can use canned pineapple chunks (drain well first). You’ll need about 2 (20-ounce) cans. Just reduce the added sugar to 3/4 cup since canned pineapple is usually sweeter.
• All-purpose flour: For the crust, you can swap in pastry flour for a more tender result. If you need a gluten-free option, try a 1:1 gluten-free flour blend that contains xanthan gum.
• Cornstarch: You can replace cornstarch with arrowroot powder (use the same amount) or potato starch. If using flour as a thickener, you’ll need to double the amount.
• Cinnamon stick: No cinnamon stick? Use 1/2 teaspoon of ground cinnamon instead. You can also try 1/4 teaspoon of nutmeg or allspice for a different but nice flavor.
• Butter: While butter gives the best flavor to the crust, you could use cold shortening for a dairy-free version. The texture will be slightly different but still good.

Watch Out for These Mistakes While Baking

The success of your pineapple pie largely depends on managing moisture – fresh pineapple releases a lot of juice during baking, so be sure to cook the filling until it’s properly thickened with cornstarch before adding it to your crust, or you’ll end up with a soggy bottom. When making the crust, keep your ingredients cold and avoid overworking the dough, as warm or overhandled pastry will result in a tough, chewy texture instead of that perfect flaky bite. A common error is rushing the cooling process – letting your pie cool completely for at least 3-4 hours allows the filling to set properly and prevents it from running when sliced. For the best results, chill your butter and flour in the freezer for 15 minutes before starting, and if your dough feels too dry, add cold milk one teaspoon at a time until it just comes together.

What to Serve With Pineapple Pie?

This sweet and tropical pie pairs perfectly with a scoop of vanilla ice cream – the cool, creamy texture complements the warm, fruity filling so well! For a different take, try serving it with a dollop of fresh whipped cream and a sprinkle of toasted coconut flakes to play up those tropical flavors. If you’re serving this at brunch or as an afternoon treat, a cup of hot coffee or black tea makes a nice contrast to the pie’s sweetness. For an extra special touch, you could also add a small scoop of coconut sorbet on the side to really bring out those island vibes.

Storage Instructions

Keep Fresh: Your Easter pineapple pie will stay good in the refrigerator for up to 4 days when stored in an airtight container. The crust might soften a bit over time due to the juicy pineapple filling, but it’ll still taste great!

Freeze: If you want to save some for later, you can freeze the whole pie or individual slices. Wrap it well in plastic wrap and aluminum foil, then pop it in the freezer where it’ll keep for up to 3 months. Just remember that the texture of the fruit might change slightly after freezing.

Serve Later: When you’re ready to enjoy your frozen pie, thaw it overnight in the refrigerator. For the best texture, let it come to room temperature for about 30 minutes before serving. If you’d like to warm it up, place it in a 350°F oven for about 10-15 minutes.

Preparation Time	20-30 minutes
Cooking Time	50-60 minutes
Total Time	70-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3500
• Protein: 40-50 g
• Fat: 150-170 g
• Carbohydrates: 450-500 g

Ingredients

• 2 1/2 cups all-purpose flour (300 grams)
• 1/3 cup granulated sugar (68 grams)
• A small pinch of salt
• 1 1/2 sticks cold butter (170 grams), cubed
• 3 large eggs
• 1-2 tablespoons cold milk (only if needed for dough)
• 1 beaten egg yolk (to glaze the pie crust before baking)
• 5 cups diced fresh pineapple (about 800 grams, roughly 1 large pineapple)
• 5 tablespoons corn starch (50 grams)
• 1 cup water (250 ml)
• 1 stick of cinnamon (approximately 2 1/2 inches)
• 1 cup sugar (200 grams)

Step 1: Prepare the Dough

In a large bowl, combine the flour, sugar, and salt.

Add the butter to this mixture.

Use a fork to blend until the texture resembles coarse cornmeal.

Then, add the eggs one by one, stirring with the fork or a pastry cutter each time until fully incorporated.

Step 2: Knead and Chill the Dough

Transfer the dough onto a lightly floured work surface and knead it with your hands.

If the dough feels very dry, gradually add the two tablespoons of cold milk.

Once the dough is smooth, divide it into two pieces and flatten each into a disk.

Cover both disks with plastic wrap and refrigerate for at least half an hour to chill.

This allows the dough to relax and become easier to roll.

Step 3: Prepare the Pineapple Filling

While the dough is chilling, prepare the filling.

In a large pot over low heat, combine the pineapple (chopped into large cubes), sugar, and cinnamon stick.

In a small bowl, dissolve the cornstarch in a cup of water, then pour this mixture into the pot with the pineapples.

Stir continuously.

Cook the mixture for about 10 minutes until it thickens and turns more transparent.

Cook for an additional 5 minutes after thickening, then remove from heat.

Discard the cinnamon stick and allow the filling to cool completely.

Step 4: Roll Out the Dough

Once the dough has chilled and the filling is cool, take the dough disks out of the refrigerator.

On a floured surface, use a rolling pin to flatten each disk into a circle about 12 inches in diameter and 1/8 of an inch thick.

Line your pie dish with one rolled-out piece of dough, saving the other for the top of the pie.

Step 5: Assemble the Pie

Pour the cooled pineapple filling into the lined pie dish.

Cover with the second disk of dough.

Cut a small vent in the top crust to allow steam to escape during baking.

Trim any excess dough from the edges and press down to seal the top and bottom crusts together.

Crimp the edge with your fingers to form a decorative border.

Brush the top surface of the pie with beaten egg yolk for a shiny finish.

Step 6: Bake the Pie

Preheat your oven to 350ºF.

Place the pie into the oven and bake for 50 to 60 minutes.

The pie is done when the crust is golden brown and the filling is bubbling.

Remove from the oven and let it cool slightly before serving.

Enjoy your homemade pineapple pie!