Now Reading: Pineapple Pie (Johnny Cash’s Mother’s Recipe)
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Pineapple Pie (Johnny Cash’s Mother’s Recipe)
This authentic, vintage dessert recipe comes directly from a family cookbook titled “Favorite Recipes From Mama Cash’s Kitchen”. Submitted by a relative of Johnny Cash, this unique pineapple pie is an incredibly simple, one-bowl bake that requires minimal preparation.
The filling acts almost like a sweet, rich custard, blending butter, sugar, and eggs with the bright, fruity texture of crushed pineapple. Home bakers note that as the pie bakes, the top automatically browns and crisps up on its own, creating a light, crunchy layer that perfectly complements the creamy, fruit-studded interior. It is a fantastic, nostalgic Southern dessert that comes together in just one hour.
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Pineapple Pie (Johnny Cash’s Mother’s Recipe)
1
servings10
minutes52
minutes168
kcalIngredients
1 1/2 cups sugar
1/2 cup butter
1 cup crushed pineapple
3 tablespoons flour
1 teaspoon vanilla
2 eggs
1 unbaked pie shell
Directions
- Mix the Filling: In a mixing bowl, beat together the sugar, butter, crushed pineapple, flour, vanilla, and eggs until well combined.
- Fill the Crust: Pour the completely mixed batter directly into the unbaked pie shell.
- Bake: Bake in a 350-degree oven for 50 minutes, or until the filling sets and the top is browned.
Notes
- To Drain or Not to Drain: Reviewers highly recommend draining the crushed pineapple before adding it to the batter to achieve a nicer, firmer custard-like consistency. If using fresh pineapple, pulse it in a blender and drain all but 1/4 cup of the juice.
- Adjusting the Sweetness: Because this is a traditional, very sweet Southern recipe, several reviewers suggest decreasing the sugar by 1/4 cup to 1/2 cup to better balance the flavors.
- Pie Dish Size: This recipe yields enough filling to perfectly fill a standard 8-inch pie dish.
- Serving Suggestions: This pie is absolutely delicious served warm with a dollop of Cool Whip or a scoop of vanilla ice cream on top.
