14 Reviews of Rosie's Pineapple Cream Pie

From: Peggy Lynn

On Mar 23, 2004

My husband wishes to be added to the "10 star" "list". He also rates this ten stars. This is EXACTLY how this type of pie should turn out. Great flavor,(I can only imagine what it will taste like tomorrow)and perfect consistency. Looks like a dream-----Perfect, Perfect, Perfect---thank you and I hope others will try this great pie!PeggyLynn

From: Lilysmom

On Aug 12, 2006

Ohhhh my was this good! It was very simple to make even though I worried when I would know how thick it should be (and once it thickens it thickens quickly).It is so creamy and refreshing on a hot day like today.Thank you for a wonderful recipe that I will be sure to make again and agin.

From: Sarahcw80

On Apr 11, 2004

Simple to make and delicious. The only thing I did differently was to add a bit of coconut. My favorite part of this pie was the firm filling, no more of my familys runny pies lol!

From: Momof7

On Apr 16, 2006

Loved this pie. Mine turned out a liitle soupy, though - I must not have let it get thick enough. I'll keep it on the heat a little longer next time. Still, it was absolutey delicious and a huge hit with the adults and most of the kids.

From: sugarpea

On Mar 2, 2005

I had a bit of fresh pineapple to use so I processed it to the "crushed" texture and drained it for an hour. In spite of that, the longer the filling sat in the refrigerator, the thinner it got as more juice drained and the more the flavor was diluted. So, don't try fresh fruit, follow the recipe exactly.

From: mianbao

On Jun 2, 2004

I am not rating, just commenting, because although I had some problems, they may have been caused by me, rather than the recipe. The filling was too soupy. I did scale, and later re-scale to suit my needs, and may have gotten the amount of an ingredient wrong. I also used well drained (actually squeezed) cut up canned pineapple rings instead of crushed pineapple. But I also have the suspicion that I simply did not cook the mixture long enough. I felt very uneasy cooking everything together from the start, including the egg yolk, and was trying to avoid getting bits of boiled egg in the filling. I think that if I had cooked it longer it would have been all right. However, when I next make something like this, I will cook the milk, sugar, flour mixture together until thick, and then add the egg yolk after tempering. Obviously, since the recipe has worked well for other people, it can be done. But for someone as cautious as me, it doesn't seem to work well. JMO

From: MSZANZ

On May 8, 2005

This is wonderful!! I was in a hurry so I bought a Nilla Wafer crust and it was still wonderful. The texture is smooth and creamy and it is not too sweet. Other than the crust, I had everything on hand. Thanks for sharing!

From: xena i am

On Jun 17, 2008

Im not adding my stars untill later. It is in the fridge now waiting to get cold, but oh my is this good straight off the stove as a warm pudding. =D so good!

From: Chef #1071401

On Dec 12, 2008

I too have been looking for the proper recipe for pineapple cream pie. My Great grandmother, Grandmother and my Mom all made this especially at Holiday times. This was my Dad's ultimate favorite pie of all!..The only addition I made to this recipe was after pudding thickened and pineapple added - a dash of vanilla extract. Other than that..you have my highest regards for Pineapple Cream Pie!!!

From: Una Rose

On Mar 23, 2004

I have been making Pineapple Cream Pie for years with a different recipe but the flavor of this recipe is far superior to the one I normally use..I always double the recipe and there are never left overs at family gatherings. Thanks Jenny — a 10 star recipe.