Pineapple Pie

Every Nine Days of Pie I swear I am going to make a pineapple pie and every year it gets edged out of the running. I actually found a can of crushed pineapple in the cabinet that expired in 2015 that I know I bought for this very purpose. Of course once I decided this was the year, then I could not find the recipe I was looking for. 

The recipe I used comes from ‘Sunset Cook Book of Desserts’ published 1979.

  • 1 medium Pineapple (I used 3 c. crushed pineapple from cans)
  • 2 eggs
  • 1 1/2 c. sugar
  • 2 T. flour
  • 1 T. each grated lemon peel and lemon juice (I used orange)
  • double crust pie recipe


Trim and peel pineapple, core. Cut fruit into bite size pieces (or open cans and drain juice.)

Beat eggs, four, sugar, lemon peel and juice,, blend with pineapple. Line 9-inch pie pan with pastry fill with pineapple filling. Cover with top crust, seal edges. Cut vents for steam. Bake in a hot oven 425 degrees for about 45 minutes, cool before serving.

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Golden Nugget Orange Pie

I bought a giant bag of mandarins last week — you know the ones in the colorful box. I didn’t want to risk them going bad, so an orange pie had to be part of the holiday. This recipe came out of a book called “Better Cooking Library: Pie Cook Book” published 1964.

1/3 c. sugar

4 T. corn starch

1 1/4 c. orange juice (I used 6 satsumas mandarins)

1 c. pineapple juice

3 eggs, separated

1 1/2 c. pineapple pieces, drained

1 T. butter

1 baked pie crust

6 T. sugar


Combine sugar, cornstarch, orange juice, and pineapple juice in a saucepan. Mix until smooth. Cook over medium heat, stirring constantly until thick and clear.

Stir a little of the hot mixture into the beaten egg yolks and return to saucepan. Cook over very low heat, and cook for about 2 minutes, stirring constantly.

Remove from heat. Stir in pineapple pieces and butter. Cover and cool.

Pour into baked shell.

Beat egg whites until foamy. Gradually beat in sugar until stiff. Spread meringue over filling.

Bake in a hot oven (425) 5 – 10 minutes.