This easy Pineapple Custard Pie is creamy, buttery, and packed with sweet pineapple flavor. Made with just a handful of simple ingredients, this old-fashioned pie has a rich custard filling tucked inside a flaky homemade crust.
If you love easy fruit pies, this recipe is a must. The filling comes together quickly in a food processor, making it perfect for holidays, potlucks, or anytime you're craving a simple homemade dessert.
Be sure to make this Custard Fruit Pie and Pineapple Jam Recipe next.
Why You'll Love This Recipe
- Made with just 5 simple ingredients
- Sweet pineapple flavor in every bite
- Easy food processor recipe
- Perfect for holidays and family gatherings
- Great make-ahead dessert
Before You Get Started
- Drain the pineapple well to prevent a watery filling.
- Use cold butter and ice water for the flakiest crust.
- Allow the pie to cool completely before slicing.
- A glass pie plate helps the bottom crust bake evenly.
Ingredients
- Flour - Used in both the crust and filling to provide structure and help the custard set properly.
- Salted butter - Adds richness to both the crust and the custard filling.
- Ice water - For the crust. Cold water helps the crust to come together.
- Sugar - Adds sweetness. Since pineapple is naturally sweet, you don't need much added sugar.
- Eggs - Eggs help the filling to set into a creamy custard.
- Crushed pineapple - We use canned pineapple to save on prep time. You can use fresh pineapple that has been finely chopped if you prefer.
See recipe card for quantities.
How to Make Pie Crust
Making pie crust in the food processor takes less than a minute.
Step One: Add 1 ⅓ cups flour and ½ cup butter to the food processor. Pulse until the butter is cut into it.
Step Two: Drizzle the water in while the food processor is running. This will form the dough into a ball. Roll out the crust and place it into the pie pan.
How to Make Pineapple Custard Pie
This mixes up quickly and easily in the food processor. You do not need to wash the bowl between making the crust and the filling.
Step One: Make the filling by mixing the sugar, butter, flour, and eggs in the food processor.
Step Two: Pulse until it is smooth. It will be thick and creamy.
Step Three: Stir in the drained pineapple. Use a wooden spoon or rubber spatula.
Step Four: Add the pie filling to the crust. Spread it out evenly.
Step Five: Bake on the lower oven rack for 40-45 minutes, or until the center is set and lightly golden.
Step Six: Let cool and slice.
Top Tip
Let the pie cool completely before slicing. The custard continues to set as it cools, making cleaner slices.
Substitutions
- Refrigerated pie crust - A refrigerated pie crust works well if you'd like to save time.
Variations
- Fruit Filling – This recipe also works well with finely chopped peaches, cherries, or other canned fruits that have been drained well.
- Coconut - Add some shredded coconut for a pina colada flavor like our Pina Colada Mocktail and Pineapple Coconut Cupcakes.
Equipment
For this recipe, I recommend having a food processor, rolling pin, pie plate, large bowl, and rubber spatula.
Storage
Store the cooled pie covered in the refrigerator for up to 4 days. For the best texture, serve chilled or bring to room temperature for 20 minutes before serving.
I don't recommend freezing this recipe as the crust can become soggy, and the ingredients of the filling can separate.
Common Questions
Yes. Finely chop fresh pineapple and drain any excess juice before adding it to the filling.
Absolutely. This pie is actually even better after chilling for several hours, making it a great make-ahead dessert.
Yes. A refrigerated pie crust works perfectly if you'd like to save time.
Whipped cream, toasted coconut, maraschino cherries, vanilla ice cream, or even a scoop of Pineapple Ice Cream all pair beautifully with this pie.
Related Dessert Recipes
Looking for other recipes like this? Try these:
📖 Recipe
Pineapple Custard Pie
Ingredients
Pie Crust
- 1 ⅓ cup flour
- ½ cup salted butter one stick
- ¼ cup ice water
Filling
- ¾ cup sugar
- ¼ cup salted butter softened
- ¼ cup flour
- 2 eggs
- 1 ½ cups crushed pineapple drained
Instructions
- Preheat oven to 350.
- Make the crust by adding 1 ⅓ cup flour and ½ cup butter to a food processor. Pulse until the butter is cut in.
- Drizzle in the water with the mixer running. The crust will form a ball.
- Roll out the crust. Fit in a 9-inch deep dish pie plate. Crimp the edges, if desired.
- Chill the crust while making the filling.
- To make the filling combine the sugar, butter, eggs, and flour in the food processor. Pulse until smooth.
- Stir in the drained pineapple.
- Add the filling to the crust.
- Bake on the bottom rack for 40-50 minutes or until golden brown and no longer jiggly.
Nutrition
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Originally Published February 23, 2024. Revised and Republished June 10, 2026.
Nellie Tracy says
This recipe is so good! I make it for every summer gathering
Ashley says
I love pineapple desserts and was looking for something new when I came across this. So delicious. Thanks for sharing!
Jen says
You had me at 5 ingredients! Love this easy peasy pie recipe!
Rachel Schloss says
Love Love