Pineapple Pie

| February 11, 2018 | 6 Comments

Pineapple Pie

Pineapple Pie recipe, as seen on Taste of Southern.
Follow our complete, step-by-step, photo illustrated instructions to make this super easy, and super delicious Pineapple Pie. Mix all the ingredients in one bowl, then pour into a ready made Graham Cracker crust. How easy is that? Printable recipe included.


Pineapple Pie, slider.
Pineapple Pie recipe.

You can put this pie together in just about the same amount of time it will take you to read through the few steps below and the printable recipe. It’s just that easy.

This is a recipe that was included in my families “Stewart Family Favorites” cookbook. It’s a collection of family favorite recipes put together years back in conjunction with our annual family reunions.

I’ll have to give credit to Mary Byrd for adding this as one of her favorites. Sadly, the cousins that I’ve asked, aren’t really sure how she is connected to the family. We figure she must be from my Grandfathers second wife’s side of the family.

Still, it’s a great recipe, and I hope you’ll enjoy it should you decide to make it.

It goes together so quick, mixing all the ingredients in one bowl, then you spoon the mixture into a ready made graham cracker crust and place it in the freezer to firm up for an hour or two. How easy is that?

This is one of those recipes where you’ll want to keep the ingredients on hand so you can make a quick and easy dessert in just a few minutes time.

Ready to give it a try? Alright then, let’s head to the kitchen, and… Let’s Get Cooking.


Pineapple Pie, you'll need these ingredients.
Pineapple Pie, you’ll need these ingredients.


Pineapple Pie, drain the pineapple.
Drain the juice from the crushed pineapple.

I poured the crushed pineapple in a small sieve that I had placed in a measuring cup.

Save the juice, it’s a refreshing drink while you work on making the pie. Smile.


Pineapple Pie, add cool whip and condensed milk to a large mixing bowl.
Grab a large mixing bowl and add the thawed Cool-Whip and the can of Condensed Milk.


Pineapple Pie, add the drained pineapple.
Add the can of drained pineapple.


Pineapple Pie, add the chopped pecans.
Add the chopped pecans.


Pineapple Pie, add the lemon juice.
Add the lemon juice.


Pineapple Pie, gently fold the ingredients together.
Gently fold all the ingredients together.


Pineapple Pie, add the mixture to the ready made crust.
Add the mixture to the ready made graham cracker crust.


Pineapple Pie, garnish as desired.
Garnish the pie as desired.

I saved a Tablespoon or so of the crushed pineapple and just about a teaspoon of the pecans to spread over the top of my pie. It’s not necessary, entirely up to you.


Place the pie in your freezer and let it firm up so you can easily slice it. It’s just that simple.

NOTE: Save the plastic liner that comes with your graham cracker crust. You can turn it upside down and place it over the top of the pie to keep it from drying out while in the freezer. You might have known that already. It might have took me a little longer to figure that out. Just saying. Smile.


Pineapple Pie, enjoy.


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Pineapple Pie recipe, as seen on Taste of Southern.

Pineapple Pie

  • Author: Steve Gordon
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 6-8 slices 1x
  • Category: Desserts
  • Method: Refrigerator
  • Cuisine: American


Follow our complete, step-by-step, photo illustrated instructions to make this super easy, and super delicious Pineapple Pie. Mix all the ingredients in one bowl, then pour into a ready made Graham Cracker crust. How easy is that? Printable recipe included.



  • 1 can Crushed Pineapple, drained (20oz)
  • 1 can Eagle Brand Condensed Milk (14oz)
  • 1 small carton Cool Whip
  • ½ cup Pecans, chopped
  • ¼ cup Lemon Juice
  • 1 Graham Cracker Crust Pie Shell


  1. Place milk and Cool Whip in a large mixing bowl.
  2. Add pineapple.
  3. Add pecans.
  4. Add lemon juice.
  5. Gently fold the ingredients together.
  6. Pour mixture into pie shell.
  7. Garnish as desired.
  8. Place pie in freezer for at least 2 hours prior to serving.
  9. Enjoy!


Reserve about a Tablespoon of the crushed pineapple and about a teaspoon of the crushed pecans to garnish the top of the pie. Pie will be easier to slice if you give it time to firm up in the freezer.

Keywords: pineapple pie, cool whip, southern, easy


Your Comments:  How easy is this pie recipe? Ever tried it? I’d love to hear your thoughts on our recipe. It will only take a minute or two for you to leave your comments in the section below.

Just remember, all comments are moderated.  That just means that I personally read each and everyone before they are approved for viewing on our family friendly website. Thank you in advance for sharing.

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Be Blessed!!!


Tags: , , , , ,

Category: Desserts

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

Comments (6)

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  1. Deb says:

    Hi Steve,
    I’m going to try this for sure! I’m a fan of those graham cracker pie recipes. Had an unexpected trip come up, and I’m leaving for SC this morning for several days….so I’ll have to save this recipe as a delayed Valentine’s dessert when I get back. Thanks for the recipe!

  2. Betty Goodman says:

    Happy Valentine to you, Steve. Will probably make this pie today!!

  3. Allen Ripper says:

    Thank you for your interesting stories, recipes, and tips. Here in Michigan when there is 1 foot of snow on the ground and the temperature is 19 degrees, it warms my heart to read your stories and try some of your recipes.

    My wife and I lived in Gastonia, NC for 3 years when I worked for TWA at Charlotte. We built a nice house there and then had to move to Detroit Michigan when American merged with TWA and have lived here since I retired, but we really miss Gastonia, except for the ice that is.

    Keep your stories and recipes coming, but keep them simple. We have a lot of snow to scoop here in Michigan and a large garden to tend to in the summer.

    Best Regards,

    • Steve Gordon says:

      Hi Allen, Thank you for your comments and your compliments. Please feel free to keep the snow up your way. Smile. I’ve been through Gastonia numerous times, it’s a beautiful area. I appreciate your visits and hope you’ll stop by again… real soon. Be Blessed!!! -Steve

      • Shirley Nemeth says:

        My sister and her husband who live in Southern Pines, and my niece and her husband who live in Raleigh are coming down to Florida to visit me next month and I’ll be sure to make this while they’re here. Two questions – what size crust? I think they come in two different sizes. Also, can I make it a few days earlier and keep it in the freezer? If so, do I serve it frozen or put in fridge to defrost? Overnight? My niece said she will bring me some fatback. I hope it’s as good as what you mailed to me a few years ago. That was a long time ago. I’m very sorry to hear you lost your friend. I know exactly how you feel. Be blessed.


        • Steve Gordon says:

          Hi Shirley,

          I intended to mention that I used a larger pie crust. They had one that said it would make 2 extra slices so that’s the one I made. I placed mine in the freezer, uncovered, and I’ve been enjoying a slice a day since I made it. It hasn’t seemed to changed a bit since the first slice. I’d go ahead and make it and freeze it. Leave it frozen until ready to slice it. It will slice much easier while frozen. You can either serve it right away or let it thaw a bit. It will thaw quickly. I like it straight from the freezer.

          I do hope you’ll enjoy it. And, I hope you get some good fatback when the family arrives. I’m surrounded by your family on two sides. How cool is that? Smile. Thank you for remembering my friend.

          As always, I do appreciate your visits. Be Blessed!!! -Steve

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