My new son-in-law wanted a pineapple pie..So, I tried this one, but added about 2 tsps of pineapple flavoring and used light brown sugar, instead of white in the filling…He raved about it, so I guess it was good. As for me, i’m not much on pineapple…But this recipe is a keeper…Thanks so much.
So you know how you sometimes see those vintage recipes that are totally gross and you wonder how the heck a generation of people ate them (- and seemingly willingly!)? This isn’t one of those recipes. Pineapple spectacular pie is a knockout recipe from at least 40-50 years ago and let us tell you, they were really onto something! With a graham cracker crust – that you can make or buy, your choice – tangy cream cheese filling that isn’t overly sweet, and then a bright, lemony pineapple, jewel-toned top layer…this pie truly is spectacular.
PHEW!!! Boy am I glad I found this recipe. I lost the recipe I had for this pie, and knew if it could be found, I would find it here. Thanks so much for posting this. I can sleep tonight now. After I bake of course. Oh…just about forgot. Everyone who likes pineapple pie, loves this recipe, and it is so easy. Just one little bit of advise. For really easy clean-up use a nonstick sauce pan and I use 2 cans of pineapple for a 9″ deep pie. You may have a little bit left over, but I would rather have too much than have too little.
If the look of this pie didn’t completely stop you in your tracks, let us keep persuading you. If you choose to go the-store-bought-crust route, which really makes the process of making this a breeze, then you’ll have your pie ready and setting up in the fridge within 30 minutes. And did we mention there’s only five ingredients apart from the crust? Gotta love a recipe where you’ve already got most of the ingredients on hand! And even if you do decide to make your graham cracker crust, it’ll only tack on an extra 15 minutes, so you can definitely do this either way and still get that (almost) immediate gratification.
You may have noticed there’s no added sugar other than what’s already in the jello mix – we really like giving this dessert a good balance between the sweetness of the pineapple and the zesty lemon jello and the tangy cream cheese. This is NOT an overly sweet dessert, even though the way it looks might make you think it is…it tastes amazing and looks downright incredible, so what are you waiting for – try it out!
I used pineapple tidbits instead of crushed pineapple. I think it’s better this way than it would be with crushed pineapple because you can actually bite into real pineapple pieces.
1 graham cracker crust, store-bought
1 (20 oz.) can pineapple chunks, drained, juices reserved
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