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Pineapple Chess Pie


2010 Pineapple Chess Pie Photo (c) by Carroll Pellegrinelli

Pineapple Chess Pie

2010 Pineapple Chess Pie Photo (c) by Carroll Pellegrinelli

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 6 to 8 pieces


  • 1 cup sugar
  • 3 tablespoons flour
  • 1/4 teaspoon salt
  • 3 eggs
  • 8-ounce can crushed pineapple, undrained
  • 4 tablespoons melted butter
  • 9-inch unbaked pie crust


Preheat oven to 325 degrees F. In a large bowl with a wire whisk, combine sugar, flour and salt. Tilt the bowl, moving the dry ingredients off to one side. Crack 3 eggs into empty side of bowl. Beat eggs until foamy. Gradually, stir in dry ingredients. Once combined add undrained can of pineapple. Stir well. Add melted butter and combine. Pour filling into unbaked pie crust. Bake for 40 minutes or until set. Cool Pineapple Chess Pie on wire rack before serving.
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