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Easy 4-Ingredient Pineapple Pie Recipe

Easy 4-Ingredient Pineapple Pie

A creamy baked pineapple pie made with crushed pineapple, sweetened condensed milk, egg yolks, and a prepared graham-cracker crust. It is quick to assemble, gently baked, and thoroughly chilled for neat, refreshing slices.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 2 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 20-ounce can Crushed pineapple, undrained
  • 1 14-ounce can Sweetened condensed milk
  • 3 large Large egg yolks
  • 1 9-inch crust Prepared graham-cracker pie crust

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). In a bowl, stir together the undrained crushed pineapple, sweetened condensed milk, and egg yolks until the mixture is smooth and evenly blended.
  2. Pour the pineapple mixture into the prepared 9-inch graham-cracker pie crust. Spread the filling gently so the surface is even, taking care not to whip in excess air.
  3. Bake the pie for about 15 minutes, just until the filling is set around the edges and lightly firm in the center. Avoid baking longer than needed, since the pie will continue to firm as it cools and chills.
  4. Remove the pie from the oven and let it cool. Once it is no longer warm, refrigerate it for at least 2 hours before serving.
  5. Slice the thoroughly chilled pie with a sharp knife and serve. For the cleanest cuts, refrigerate the pie for several hours or overnight before slicing.

Notes

Keep the crushed pineapple undrained because the juice helps create the intended consistency and pineapple flavor. Whipped cream may be served as an optional topping, but it is not part of the basic four-ingredient formula. Store the covered pie in the refrigerator.