#NutWar Recipe: Dominick’s Upside Down Pineapple Pecan Pie


Upside Down Pineapple Pecan Pie

The crust is a sweet and flaky Pate Sucree.

Pate Sucree (Crust)

This is super quick and easy. In a food processor, combine the flour and sugar. Cube up the butter and drop it in there and pulse to combine. Mix together the yolks and water. Drizzle it in and blend for about 30 seconds until the dough is formed. Wrap it in plastic wrap and let it rest in the refrigerator for about 30 minutes.

While the dough is resting, make the pecan topping, which ends up going on the bottom because we are making this upside down!

Pecan Topping

Doesn’t get too much easier then this. Combine the ingredients and press into the bottom of a 9 inch pie pan. Told you it was easy!


Time for the Pineapple Filling! Super convenient and easy to make using canned pineapple.

Pineapple Filling

Combine ingredients in a saucepan over medium heat. Bring to a boil and let simmer 3-5 minutes until liquid thickens and becomes clear. Stir constantly to prevent any scorching. Let cool before filling pie.


By now the dough should be rested and ready to roll out. Lightly flour a clean surface and roll out half of the dough into a large, thin disk. Transfer over the pie dish with the pecan topping. The disk should be larger than the dish, you will be able to remove excess after it is completed.

Pour the pineapple filling over top.


Again, on a clean and lightly floured surface, roll out the remaining dough into a large disk. Place over top the filling and pinch edges together. Gently cut away any excess dough from the edges.


Bake in a preheated oven at 355 degrees for 45-60 minutes, until golden brown. Remove from the oven and let sit for about 5 minutes. Place your serving platter over top, and invert the pie. Carefully remove the pie dish to reveal the finished pie!