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Glazed Pineapple Pie

 Glazed Pineapple Pie
This pie, with its unique glaze, is a tropical treat from a northern field editor, Kathy Crow of Cordova, Alaska.
6-8 ServingsPrep: 15 min. Bake: 35 min. + cooling


  • 1 can (20 ounces) crushed pineapple
  • 1 tablespoon lemon juice
  • 1 tablespoon butter, melted
  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • Pastry for double-crust pie (9 inches)
  • 3/4 cup flaked coconut
  • 1/2 cup confectioners' sugar
  • 1/4 teaspoon McCormick® Pure Vanilla Extract


  • Drain pineapple, reserving 1 tablespoon juice for glaze. In a large
  • bowl, combine the pineapple, lemon juice and butter. Combine the
  • sugar, flour and salt. Add to the pineapple mixture; toss gently to
  • coat and set aside.
  • Line a 9-in. pie pan with the bottom pastry. Sprinkle with coconut.
  • Spread pineapple mixture over coconut. Roll out remaining pastry to
  • fit top of pie. Place over filling. Trim, seal and flute edges. Cut
  • slits in top. Bake at 400° for 35-40 minutes or until golden
  • brown. Cool 20 minutes on a wire rack.
  • For glaze, combine confectioners' sugar, vanilla and reserved
  • pineapple juice until smooth. Spread over the top of warm pie. Serve

2 of 2

Glazed Pineapple Pie (continued)

Directions (continued)

  • warm or at room temperature. Yield: 6-8 servings.
Editor's Note: To decorate top of pie with cutout as shown in photo, use a small pineapple-shaped cookie cutter to cut shapes from top pastry before placing pastry over filling. Place dough shapes on an ungreased baking sheet and bake at 350° for 8-10 minutes or until golden (watch closely). Cool slightly; arrange on top of baked pie after glazing.
Nutritional Facts: 1 serving (1 slice) equals 480 calories, 19 g fat (10 g saturated fat), 14 mg cholesterol, 312 mg sodium, 77 g carbohydrate, 1 g fiber, 3 g protein.