Pineapple Pie
This pineapple pie is a creamy dessert that feels light but still delivers on flavor. The filling is smooth and silky from the vanilla pudding and ice cream, and the sweet crushed pineapple glaze brings everything together.
Table of Contents
This Pie Deserves a Comeback!
I’m so excited to share this pineapple pie with you—it’s one of those vintage desserts that deserves a comeback! The recipe comes straight from the 1970s, back when a pint of ice cream was actually a full pint. Since most containers are smaller now, I updated the recipe to use two full cups of ice cream. It’s a simple adjustment, but it makes sure the pie firms up beautifully every time.
The filling itself is a dreamy mix of vanilla pudding and softened ice cream that sets perfectly in the fridge. It’s one of my favorite quick, no-bake pies—right up there with my peanut butter pie and Oreo pudding pie.
And let’s not forget the pineapple topping—it’s the star! Sweet, bright, and a little glossy, it balances the creamy vanilla base in the best way. Whether you make a homemade crust or grab a store-bought one, it holds everything together while adding just the right touch of crispness.
Pineapple pies can sometimes be tricky, especially if the filling doesn’t set just right. With pudding, ice cream, and canned pineapple, it can turn runny if it’s not chilled long enough. This version solves that with a creamy base and a glossy homemade pineapple glaze on top.
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Key Ingredients and Substitutions
- Baked pie crust: Use a 9-inch pre-baked pie crust as the base. A traditional flaky crust works best, but graham cracker or shortbread crusts can be used if you prefer a sweeter variation.
- Whole milk: Helps create a creamy texture for the filling. For a lighter version, you can use 2% milk, but the filling may be slightly less rich.
- Vanilla instant pudding mix: The 3.4-ounce box provides flavor and structure for the creamy base. Make sure to use instant pudding, not cook-and-serve.
- Vanilla ice cream: Softened before mixing to blend smoothly into the filling. Use full-fat vanilla ice cream for the best consistency.
- Crushed pineapple: Adds sweetness and texture to the glaze. Make sure it’s well-drained to avoid a soggy topping.
- Reserved pineapple syrup: Used to create the glaze and takes it to the next level.
- Cornstarch: Thickens the glaze so it sets up nicely. Arrowroot powder is a suitable substitute if needed.
How to Make Pineapple Pie
Preparation
Bake a 9-inch pie crust and let it cool completely. Soften the vanilla ice cream. Drain the crushed pineapple and reserve the juice.
Step 1 – Mix Milk and Ice Cream
In a large bowl, beat together 1 cup milk and 2 cups softened vanilla ice cream until smooth and creamy.
Step 2 – Add Pudding Mix
Sprinkle in vanilla instant pudding mix and beat on low for 2 minutes until thickened. Pour the filling into the cooled pie crust and refrigerate to set.
Step 3 – Make the Glaze
In a small saucepan, whisk ½ cup reserved pineapple juice with 1 tablespoon cornstarch. Cook over low heat, stirring constantly, until thick and clear.
Step 4 – Add Pineapple and Chill
Stir in 20 oz drained crushed pineapple. Remove from heat and chill the glaze in the fridge for about 1 hour or until fully cooled.
Step 5 – Assemble and Chill
Spread the cooled glaze evenly over the pie filling. Return the pie to the fridge and chill for at least 1 more hour before slicing and serving.
Lynette’s Tip
To prevent a soggy crust, make sure the canned pineapple is very well drained before adding it to the glaze. Press it gently in a fine-mesh strainer or between paper towels to remove any extra liquid.
More Pineapple Recipes You’ll Enjoy
Pineapple Pie
Ingredients
- 9 inch baked pie crust
Pie Filling
- 1 Cup whole milk
- 2 Cups vanilla ice cream softened
- 3.4 oz vanilla instant pudding mix
Glaze
- 20 oz crushed pineapple drained and reserve syrup
- 1/2 Cup reserved crushed pinapple syrup
- 1 Tablespoon cornstarch
Instructions
- Make and bake a 9 inch baked pie crust. Let fully cool.
- In a large mixing bowl, combine the milk and softened ice cream, then beat with a hand mixer until smooth and creamy. Sprinkle in the vanilla pudding mix and continue beating on low speed for two minutes. Pour the filling into the prepared pie crust and place it in the refrigerator to chill.
- While the pie sets, drain the canned pineapple well, reserving the juice. Measure out half a cup of the syrup and whisk it with cornstarch in a small saucepan.
- Cook over low heat, stirring constantly, until the mixture thickens and turns clear. Stir in the crushed pineapple and let the glaze chill in the refrigerator for about an hour, or until cooled.
- When the glaze is ready, spread it evenly over the chilled pie filling. Return the pie to the refrigerator and chill for at least another hour before slicing and serving.
Notes
Variations:
- Use Fresh Pineapple: If I have fresh pineapple on hand, I chop it very finely and simmer it with a little water and sugar to make my own glaze. It takes a bit more time but tastes so bright and fresh.
- Add Coconut: If I want a little extra texture and flavor, I mix in a handful of shredded coconut with the glaze. It turns this into more of a piña colada-style dessert.
Nutrition
Recipe FAQs
Yes, a store-bought pie crust works great for this recipe. Just be sure to bake it according to the package instructions and let it cool completely before adding the filling.
Not completely melted, but it should be softened so it blends easily with the milk and pudding mix. Let it sit at room temperature for 10–15 minutes before using.
The glaze should thicken and turn from cloudy to clear as it cooks. Once it reaches that point, remove it from heat and let it cool completely before spreading it on the pie.
Once assembled, the pie should chill for at least an hour after adding the glaze. For best results, chill the filling for an hour before glazing, then chill again after glazing.
