Description
Brighten your table with this luscious Crushed Pineapple Sour Cream Pie! A creamy, tangy filling packed with tropical pineapple flavor sits inside a flaky pie crust, making every bite a refreshing treat.
Ingredients
Scale
- 1 (20 oz) can crushed pineapple, drained
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 pre-baked 9-inch pie crust (store-bought or homemade)
- Whipped cream for topping (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a saucepan, combine crushed pineapple, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil. Remove from heat and let cool slightly.
- In a separate bowl, whisk together sour cream, eggs, and vanilla extract until smooth.
- Gradually stir the sour cream mixture into the pineapple mixture until fully combined.
- Pour the filling into the pre-baked pie crust, spreading evenly.
- Bake for 30–35 minutes, or until the center is set and the pie is golden brown on top.
- Cool completely on a wire rack, then refrigerate for at least 2 hours before serving.
- Top with whipped cream before serving, if desired.
Notes
- Be sure to drain the crushed pineapple well to avoid a watery filling.
- Fresh pineapple can be used, but chop finely and taste-test for sweetness before adding sugar.
- Store leftovers covered in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 30–35 mins
- Category: Dessert / Pie
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 85 mg
Keywords: pineapple pie, sour cream pie, crushed pineapple dessert, tropical pie, creamy fruit pie, summer dessert, easy pineapple pie