Grandma’s Pineapple Cream Pie

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  • ½ teaspoon salt
  • 1 cup milk
  • 3 tablespoons butter
  • 1 (15 ounce) can crushed pineapple, drained
  • 1 cup sugar
  • 1 (9 inch) baked pie crust
  • 2 egg yolks
  • 3 tablespoons all-purpose flour


Whisk sugar, flour, and salt together in a saucepan over medium heat. Add milk and cook, whisking constantly, until mixture thickens and begins to bubble, 3 to 5 minutes. Remove from heat.

Stir pineapple, egg yolks, and butter into milk mixture. Return to heat and cook over medium heat until mixture begins to bubble, 3 to 5 minutes. Continue cooking, stirring constantly, until hot and thick, about 2 minutes more. Pour mixture into prepared pie crust. Refrigerate until chilled, at least 3 hours.

Cook’s Note: If you are using a deep dish pie crust, please increase the ingredients by 50%.

Tips: You can use the leftover egg whites to make a meringue!

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