If you’re craving a dessert that’s tropical, comforting, and deeply rooted in tradition, this Pineapple Mexican Pie is about to become your new favorite. Sweet, cinnamon-spiced pineapple wrapped in a flaky, buttery crust—it’s the kind of dish that brings people together. Whether you’re planning a weekend family dinner, a holiday potluck, or just need a touch of sweetness midweek, this pie fits perfectly. In this article, you’ll discover how to make it from scratch, what ingredients you’ll need, tips for perfect crust and filling, and delicious variations. Let’s dive into this sunshine-filled classic that generations of abuelas have loved.
Sweet Tradition Wrapped in Crust
The Pie That Brings Generations Together
When I think of pie, I don’t think of apples or cherries. I think of pineapple—juicy, golden, spiced with cinnamon, wrapped in a homemade crust. That’s because in our multigenerational kitchen, pie wasn’t just dessert—it was a memory waiting to be made. My Grandma, born in a small town in Michoacán, used to make this Pineapple Mexican Pie whenever someone needed cheering up. She’d hum her favorite song, roll out the dough, and gently stir the pineapple filling until it bubbled like joy.
Grandma always believed that pineapple was a special fruit. “It’s a taste of sun,” she’d say. “Bright, sweet, and just a little sharp—like life.”
Now that I’m a mom, I make this pie too, usually with flour on my shirt and my daughter helping press the crust. Sometimes, my mom joins in after work, and we end up with three generations laughing around the table. We don’t make this pie because it’s quick or trendy. We make it because it’s tradition, and because nothing says “I love you” like a slice of something made from scratch.
Why This Pie Deserves a Place at Your Table
There are plenty of pineapple desserts out there, but Pineapple Mexican Pie is in a league of its own. The filling is soft, juicy, and warmly spiced. The crust? Golden, flaky, and buttery. It’s a humble pie with bold flavor, easy to prepare yet impressive on the table. Whether you’re new to baking or a seasoned home cook, this recipe offers comfort, flavor, and a little nostalgia in every bite. Plus, it pairs beautifully with coffee, tea, or a scoop of vanilla ice cream.
What You Need to Make Pineapple Mexican Pie
Fresh Ingredients for Flavor You Can Taste
The magic of Pineapple Mexican Pie lies in its simplicity. With just a few fresh ingredients—many of which you probably already have—you’ll create a dessert that tastes like it came from a bakery in the heart of Michoacán. The real star here is the pineapple. Using fresh pineapple gives the pie its juicy sweetness and tropical depth, while cinnamon adds a warm, comforting layer that’s unmistakably Mexican.
For the crust, cold butter is key. It gives that golden, flaky bite that melts in your mouth. No store-bought dough here—this one’s worth making from scratch. And trust me, it’s easier than it looks.
Ingredients for the Best Pineapple Mexican Pie
For the Pineapple Filling:
- 1 medium fresh pineapple (peeled, cored, and finely chopped – about 3 to 3½ cups)
- ¾ cup granulated sugar
- 1 tablespoon cornstarch
- ¼ teaspoon ground cinnamon
- ½ cup water
For the Pie Dough:
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter, cold and cut into cubes
- 6 to 8 tablespoons ice water
To Assemble:
- 1 egg (beaten, for egg wash)
- Granulated sugar for sprinkling (optional)
You can substitute fresh pineapple with canned in a pinch, but it’s best to drain it thoroughly and reduce the sugar slightly. For a deeper flavor, some home bakers even stir in a splash of vanilla or a pinch of clove. Keep experimenting—it’s your kitchen!
How to Serve, Store & Add Twists to Pineapple Mexican Pie
Serving Suggestions for Pineapple Mexican Pie
Once your Pineapple Mexican Pie has cooled, it’s ready to serve—and trust me, it’s worth the wait. This pie holds its shape beautifully when sliced, thanks to the thickened pineapple filling, making it ideal for entertaining or holidays. Serve it at room temperature, slightly warm, or even chilled depending on your preference.
If you want to level it up, pair it with:
- A scoop of vanilla bean ice cream
- A dollop of fresh whipped cream
- A drizzle of cajeta or sweetened condensed milk
Storage & Make-Ahead Tips
- Refrigerate leftovers in an airtight container for up to 4 days.
- To reheat, warm slices in a 300°F oven for 10–12 minutes for that freshly baked feel.
- Freeze the fully baked and cooled pie wrapped tightly in plastic and foil for up to 2 months. Thaw overnight in the fridge before reheating.
Planning ahead? You can make the filling and pie dough up to 2 days in advance, storing both separately in the refrigerator.
Easy Twists & Tasty Variations
Want to switch things up?
- Add toasted coconut to the filling for a tropical flair
- Mix in a pinch of clove or nutmeg for deeper spice
- Try a crumb topping instead of a top crust
- Make mini hand pies for parties or lunchbox treats
FAQ Section: Pineapple Mexican Pie
Can I use canned pineapple for Pineapple Mexican Pie?
Yes, canned pineapple works in a pinch, but make sure it’s packed in juice, not syrup. Drain it well and reduce the sugar in the recipe slightly to avoid an overly sweet filling. Fresh pineapple offers the best texture and tropical flavor.
How do I store Pineapple Mexican Pie?
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the baked pie for up to 2 months. Just wrap it tightly in plastic and foil before freezing.
Is Pineapple Mexican Pie served warm or cold?
It’s delicious both ways. Serve it warm with a scoop of vanilla ice cream for a comforting dessert or chilled for a refreshing treat on warm days.
What type of crust works best for Pineapple Mexican Pie?
A buttery, homemade crust made with cold butter gives the best flaky texture. Avoid overly sweet crusts—they can overwhelm the natural sweetness of the pineapple filling.
Conclusion
Making Pineapple Mexican Pie is more than baking a dessert—it’s about honoring tradition, bringing family together, and creating something from the heart. Whether you follow the recipe as written or give it your own twist, you’ll end up with a pie that’s sunshine in every bite.
Print
Pineapple Mexican Pie Recipe: Sweet, Tropical & Homemade
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 pie (8 slices)
- Category: Desserts
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
A flaky, buttery crust filled with warm, spiced pineapple makes this Pineapple Mexican Pie a comforting dessert perfect for holidays or everyday family gatherings.
Ingredients
For the Pineapple Filling:
1 medium fresh pineapple (3 to 3½ cups, finely chopped)
¾ cup granulated sugar
1 tablespoon cornstarch
¼ teaspoon ground cinnamon
½ cup water
For the Pie Dough:
2½ cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
1 cup cold unsalted butter, cubed
6 to 8 tablespoons ice water
To Assemble:
1 egg (beaten for egg wash)
Granulated sugar for sprinkling (optional)
Instructions
1. Prepare the Pineapple Filling:
2. In a saucepan, combine pineapple, sugar, cornstarch, cinnamon, and water.
3. Cook over medium heat until boiling.
4. Reduce to low and simmer for 12–15 minutes until thickened.
5. Let the filling cool completely.
6.
7. Make the Pie Dough:
8. In a bowl, whisk flour, salt, and sugar.
9. Cut in cold butter until mixture forms coarse crumbs.
10. Add ice water one tablespoon at a time until dough comes together.
11. Divide into two discs, wrap, and refrigerate for 30 minutes.
12.
13. Assemble and Bake:
14. Preheat oven to 375°F (190°C).
15. Roll out bottom crust and place in a 9-inch pie pan.
16. Fill with cooled pineapple mixture.
17. Roll out top crust and place on top or make lattice.
18. Seal and crimp edges. Cut slits if using whole crust.
19. Brush with egg wash and sprinkle sugar.
20. Bake 40–45 minutes until golden brown.
21. Cool for at least 2 hours before slicing.
Notes
Substitute canned pineapple if needed—drain well and reduce sugar.
Serve warm with ice cream or cold from the fridge.
Make filling and dough a day ahead to save time.