Pineapple Blueberry Chess Pie

Bobbie Weiner


I was looking for something tangy, and I have always loved the texture and simplicity of a chess pie. My husband loves anything pineapple and I have a love of blueberries. This pie is best served chilled and is fantabulicious on a summer day! I've added some lemon zest for extra UMPHHH... Hope you like it!

pinch tips: How to Make a Pie Shell & Lattice Top





Blue Ribbon Recipe

Notes from the Test Kitchen:
What a refreshing summer dessert! Who would have thought to combine blueberries with pineapple? It's a great flavor combo. Yum-my!


3/4 c
3 1/2 Tbsp
all-purpose flour
1 pinch
1 can(s)
8 oz crushed or chunk pineapple ( like crushed)
1 c
fresh or frozen blueberries drained
4 Tbsp
melted real butter
9 inch pie crust homemade or pre-made (I like Pillsbury roll out)
zest of 1/2 of a lemon
3 large

Directions Step-By-Step

Preheat oven to 325 mix sugar salt and flour set aside.
Beat eggs until foamy and gently fold into dry ingredients, once mixed add melted butter, whole can of pineapple, lemon zest and blueberries.
Fill pie crust and bake for 40 minutes until set... it will be a bit jiggly on the top. For those not familiar with "Chess Pie" this is a custard type pie in texture, creamy and smooth. I hear that chess pie should have corn meal in it, I am no expert, LOL. Chill for at least 2-3 hours before serving. I hope you enjoy :)

About this Recipe

Course/Dish: Pies
Main Ingredient: Sugar
Regional Style: Southern
Collection: Summer Recipes