Retha Malone's Pineapple Cream Pie

Sherry Pruitt-Blizzard


Mrs. Judy Jackson was a bonus surprise when I last visited family over Spring Break in Paris, Texas. She brought this wonderful pie that was her mother's recipe for dinner and everyone fell over it like a pack of wolves. Family recipes handed down are the best, and when people share those memories of loved ones, it's all the more special. Judy's mamma lovingly made this for her family, and she, in turn, makes it for hers, and now I am making it for mine. Thank you Retha and Judy for allowing me to share it here with my JAP friends. Old recipes are the best recipes!


☆☆☆☆☆ 0 votes

20 Min
15 Min
Stove Top


  • 2
  • 3/4 c
  • 3/4 c
  • 1 tsp
  • 3 Tbsp
    heaping, flour
  • 1 tsp
  • 1 small
    can, crushed pineapple
  • 1
    pie crust, prebaked

How to Make Retha Malone's Pineapple Cream Pie


  1. First we pay tribute to the maker of the recipe. Thank you Retha Malone.
  2. Cook pie crust in oven for directions for a cream pie. Set aside to cool and fill.
  3. Meanwhile:
  4. Separate egg yolks from egg whites.
  5. In a saucepan, combine the sugar, flour, milk and egg yolks. Cook on medium heat until the mix starts to thicken. Add the crushed pineapple, margarine and vanilla.
  6. Pour the mixture into the pie crust.
  7. Meringue:
  8. Beat the egg whites until they form peaks. "You could turn the bowl upside down and it wouldn't fall out." Add 1/2 sugar and beat until smooth.
  9. Spread the meringue over the pie...make pretty swirls and cook at 350 until meringue has a lovely brown tint.
  10. Cool and serve.
  11. Judy and Me.....Thanks for your mom's recipe....You are lovely lady and I can't wait to see you again.

Printable Recipe Card

About Retha Malone's Pineapple Cream Pie

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: Southern

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