There are many pineapple desserts available but very few pineapple pie recipes. This quick and easy version uses canned pineapple pie filling. Prep time is less than 5 minutes and worth every second! The biggest challenge will be waiting for the pie to cool enough for you to grab a slice. The pie must sufficiently cool before cutting. If you attempt to slice the pie before it’s thoroughly cooled, the filling will be runny.
Pineapple is one of the most beloved tropical fruits, and for good reason. Its bold flavor, juicy texture, and versatility make it a standout ingredient in both sweet and savory dishes. We highly recommend pairing a slice of pineapple pie with a sweet topping such as whipped cream or even a scoop of your favorite ice cream.
If you’re not familiar with canned pie filling, most come with the spices already in the filling. They can also be used as a topping for ice cream or a slice of your favorite dessert. They’re perfectly safe to eat out of the can. If you’re not sure about the flavor and texture of the canned filling you’re using, try a spoonful. In most cases you’ll notice the spices aren’t quite as robust as you’d like. In this recipe we’ll be adding nutmeg and vanilla to add additional flavor to the canned filling.
Pineapple pie made with canned filling and a premade refrigerated crust delivers bright, tropical flavor with almost zero effort. The canned filling is already thickened, sweet, and packed with that sunny pineapple tang, so it bakes into a glossy, jam‑like layer that tastes vibrant and refreshing. When it hits the heat of the oven, the sugars caramelize slightly, deepening the flavor and giving the pie a warm, almost candy‑like aroma. It’s the kind of dessert that feels cheerful and summery, even in the middle of winter.
Using a refrigerated crust adds to its popularity because it guarantees a flaky, golden base without any mixing, rolling, or chilling. The crust crisps beautifully against the juicy pineapple filling, creating a satisfying contrast of textures—crunchy, tender, and silky all at once. This combination of convenience and flavor makes the pie perfect for last‑minute gatherings, weeknight baking, or anyone who wants a homemade dessert without the fuss. It’s simple, reliable, and irresistibly bright, which is exactly why people love it.
4 Easy Steps To Make This Quick & Easy Pineapple Pie
- Prepare the crusts
- Mix the filling
- Fill the pie and add the top crust
- Bake to perfection
What You’ll Need To Make This Pie
Utensils & Equipment
- Medium mixing bowl
- Spatula or spoon
- 9-inch deep dish pie plate
- Wire cooling rack
- Aluminum foil
Key Ingredients
- Canned pineapple pie filling
- Refrigerated Pie crusts
- Ground nutmeg
- Vanilla
- All-purpose flour
Quick & Easy Pineapple Pie Recipe
Utensils & Equipment
- 1 medium bowl
- 1 spatula or spoon
- 1 9-inch deep dish pie plate
- 1 wire cooling rack
- 1 sheet of aluminum foil
Ingredients List
- 2 21 ounce cans pineapple pie filling
- 2 pie crusts
- 1/4 tsp nutmeg
- 1/2 tsp vanilla
- 1 Tbsp flour
Instructions
Preheat Oven
- Preheat the oven to 425℉
- Place a sheet of aluminum foil on the bottom rack, directly under where you'll be placing the pie.
Prepare The Crust
- beefore using, the crusts should sit at room temperature for 15-20 minutes as directed on the box.
- Place bottom crust in pie plate. Be sure the crust is centered in the plate so the top edge is even around the rim.
Mix It Up
- In medium mixing bowl, add the pineapple pie filling, nutmeg, vanilla, and flour.
- Mix well, making sure that the flour is well blended into the filling.
Fill It Up
- Spoon the filling into the bottom crust
Top It Off
- Add the top crust. Pinch the bottom and top crust together to create a scalloped edge. You can also do a lattice crust if you know how.
- Cut 4 – 6 slits in the top crust to allow the filling to vent while baking.
Bake
- Bake at 425℉ for 35-45 minutes.
- Pie is done when top crust is golden brown and the filling starts to bubble.
Cool Down
- Allow to cool on wire cooling rack for at least 2 hours.
