Southern Pineapple Pie

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This Southern Pineapple Pie has a burst of tropical summer sunshine baked right into it. Full of juicy pineapple with a custard center, fluffy meringue, and a buttery, flaky crust makes this recipe a “must-try” pie.

This post was created for Dixie Crystals by BigBearsWife, post and words written are 100% mine as always.

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Like the Vintage Ice Box Pecan Cookies that I shared earlier this year, this recipe came from an old Dixie Crystals cookbook. I changed it up just a tad to make the filling a bit thicker and sturdier but I love the vintage feel of this recipe.

Y’all know I love old southern recipes!

What you need for Southern Pineapple Pie: (amounts in recipe)

deep dish pie crust, baked and cooled
white sugar
egg yolks
salt
cornstarch
cup milk
crushed pineapple, drained VERY WELL
vanilla extract

PLEASE NOTE – if you do not drain the crushed pineapple, this pie will be mushy and pudding like. It’ll still taste great but won’t slice well.

What you need to make Meringue: (amounts in recipe)

room temperature egg whites
cream of tartar
white sugar

Once the pineapple custard has been made according to the recipe, it is time to top it with the meringue topping! We all know that southern pie’s love their meringue topping and this pineapple pie is no exception!

If you don’t like meringue you could always top this Pineapple Pie with thawed Cool Whip or a homemade vanilla whipped cream right before serving!

Do I have to add cream of tarter to meringue?

Short Answer: No.
BUT if you add it, you’ll get a stiffer meringue and the cream of tarter keeps meringue from beading up with sweat drops when it’s in the fridge.