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Tropical Pineapple Pie

Pie, Pastry & Tart RecipesMakes one (9-inch) pie
Prep Time: 15 min
Baking Time: 15 + 25 + 5 min


  • 1 - (9-inch) unbaked pie crust, pricked
  • 1 - can (14-ounce) Sweetened Condensed Milk (NOT evaporated milk)
  • 1/2 - cup frozen pineapple juice concentrate, thawed
  • 3 - egg yolks
  • 1 - can (20-ounce) juice-pack crushed pineapple, well drained and divided, reserving 1/2 cup juice
  • 1 - container (8-ounce) sour cream, at room temperature
  • 2 tablespoons sugar
  • 1 1/2 teaspoons cornstarch


Preheat oven to 375F. Bake pie crust 15 minutes; remove from oven. Reduce oven temperature to 325F.

  1. In a large bowl, beat Sweetened Condensed Milk, juice concentrate and egg yolks until well blended.
  2. Stir in 3/4 cup pineapple. Pour into prepared pie crust.
  3. Bake 25 minutes or until center is set. Top with sour cream.
  4. Bake 5 minutes longer. Cool.
  5. In a small saucepan, combine sugar and cornstarch. Gradually add reserved 1/2 cup pineapple juice then remaining pineapple.
  6. Over low heat, cook and stir until thickened. Cool.
  7. Spread over pie. Chill thoroughly. Garnish as desired.
  8. Store leftovers covered in refrigerator.

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