I decided I wanted to try something really different for Thanksgiving, so I made a pineapple pie! It’s a super easy recipe, and is really fresh and unique. I absolutely loved it, and I’ll definitely be making it again!
- 40 oz. crushed pineapple with juice
- 1 cup white sugar
- 6 Tbsp. cornstarch
- 2 Tbsp. lemon juice
- 2 pie crusts
- 1 egg
- 2 Tbsp. milk
- 1 Tbsp. white sugar
Preheat oven to 425.
Combine crushed pineapple with juice, 1 cup sugar, cornstarch, and lemon juice in a medium saucepan. Cook and stir over medium heat until thickened, then boil for 1 minute. Cool slightly.
Line a 10-inch pie plate with crust. Beat egg and brush crust with it to prevent sogginess. Pour filling into the prepared pie dish. Cover with remaining crust; press and flute the edges to seal. Cut a few steam vents on top (or do a lattice crust as pictured), brush crust with milk and sprinkle with 1 Tbsp. sugar.
Bake until golden brown, about 35 minutes. Serve with whipped cream and flaked coconut if desired.