Pineapple pie filling is not only easy and quick to make, but it is a perfect addition to so many tasty desserts! You can use it in pies, ice cream, cobblers, and more! Not to mention, this homemade version tastes way better than anything you can find in a can.
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Instructions
To begin, add your sugar, cornstarch, canned pineapple (with the juice), and lemon juice to a medium-sized saucepan.
Cook the pie filling over medium heat, making sure to stir it constantly until it thickens (about 2 minutes). Then, boil it for 1 minute before removing it from the heat.
If using immediately in a pie, allow the filling to cool slightly before pouring it into a pie crust. Otherwise, allow it to cool completely before storing.
Notes
If you only have a can of pineapple chunks on hand, you can run it through your food processor to make a perfect crushed pineapple substitute.
You can use 2 cans of pineapple tidbits or crushed pineapple (instead of 1 of each), but using both adds a great texture to the filling!
Using fresh pineapple for this recipe is an amazing upgrade!
If you are worried about your filling being too sweet, start with half of the amount of sugar and add more from there.
You can also use a half-and-half mixture of brown sugar and white sugar to add a molasses flavor!
If you are using this pie filling for a pie, depending on the size and depth of your pan, you may have some filling left over. Serve the extra over a scoop of ice cream when serving your pineapple pie.
Don't melt your pastry by adding hot filling! Do let this pineapple mix cool before filling a pie.
To store: Place this filling into an airtight container and store it in the fridge for up to 5 days.
To freeze: Once your filling is completely cooled, you can freeze it by pouring it into a large freezer bag and squeezing out any excess air. Lay it flat in the freezer for up to 3 months.