If you’re looking for a dessert that’s creamy, tangy, and just the right amount of sweet, Pineapple Cream Cheese Pie is about to become your new favorite. This pie is a dreamy combination of rich cream cheese, tropical pineapple, and a buttery graham cracker crust. It’s light yet indulgent, making it perfect for any occasion—whether it’s a holiday gathering, a summer BBQ, or just a night when you need something sweet and satisfying. Trust me, one bite and you’ll be hooked!

Why You’ll Love Pineapple Cream Cheese Pie

Versatile Perfect for warm summer days, holiday desserts, or whenever you need a tropical treat.

Budget-Friendly Made with simple, affordable ingredients you probably already have in your kitchen.

Quick and Easy No complicated steps—just mix, pour, and chill!

Customizable Want to add a little twist? Try coconut flakes, chopped nuts, or even a drizzle of caramel.

Crowd-Pleasing A silky, creamy texture with bursts of pineapple makes this a dessert everyone will love.

Ingredients

Ingredients in Pineapple Cream Cheese Pie

This pie is simple but packed with flavor. Here’s what makes it so special:

Graham Cracker Crust Buttery, slightly sweet, and the perfect base for this creamy pie.

Cream Cheese The rich and tangy star of the filling—make sure it’s softened for a smooth texture.

Sugar Sweetens the filling just the right amount without overpowering the pineapple.

Crushed Pineapple Adds a tropical, juicy twist with a little tartness to balance the sweetness.

Vanilla Extract Enhances the flavors and adds warmth to the filling.

Eggs Help set the pie, giving it a smooth and creamy consistency.

Whipped Topping Light and fluffy, it’s the perfect finishing touch.

(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s get baking!

Prepare the Crust Press the graham cracker crumbs into a pie pan, making sure to evenly coat the bottom and sides. Chill in the fridge while preparing the filling.

Mix the Cream Cheese and Sugar Beat the cream cheese and sugar together until smooth and creamy.

Add the Eggs and Vanilla Mix in the eggs one at a time, followed by the vanilla extract.

Fold in the Pineapple Gently stir in the drained crushed pineapple. Be careful not to overmix.

Fill the Pie Crust Pour the filling into the prepared crust, spreading it out evenly.

Bake to Perfection Bake at 350°F until the center is set and slightly firm.

Cool and Chill Let the pie cool completely, then refrigerate for at least 3 hours (overnight is best for the perfect texture).

Top and Serve Before serving, add a layer of whipped topping and extra pineapple or toasted coconut for garnish.

Nutrition Facts

Servings: 8 slices
Calories per serving: 320 (approximate, depending on toppings)

(These are estimates and may vary.)

Preparation Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 3 hours 45 minutes (including chilling)

How to Serve Pineapple Cream Cheese Pie

Serve chilled with a dollop of whipped cream on top.
Sprinkle with toasted coconut for extra texture.
Drizzle with caramel or honey for added sweetness.
Pair with a cup of coffee or iced tea for the perfect treat.

Additional Tips

Use full-fat cream cheese for the creamiest texture.
Drain the pineapple well to avoid excess moisture in the filling.
Chill for at least 3 hours for the best texture—overnight is even better!
For a firmer pie, add a little cornstarch to the filling.
Want a no-bake version? Skip the eggs and bake time, then chill the filling in a pre-made crust.

FAQ’s

1. Can I use fresh pineapple instead of canned?
Yes! Just make sure to finely chop it and drain any excess juice to avoid a watery filling.

2. How do I keep my crust from getting soggy?
Chilling the crust before adding the filling helps keep it firm. You can also bake the crust for 5 minutes before filling.

3. Can I make this pie ahead of time?
Absolutely! It actually tastes better when made a day in advance and chilled overnight.

4. What’s the best way to store leftovers?
Keep the pie covered in the refrigerator for up to 5 days.

5. Can I freeze Pineapple Cream Cheese Pie?
Yes! Wrap it tightly and freeze for up to 2 months. Thaw in the fridge before serving.

6. Can I use a different crust?
Definitely! Try a vanilla wafer crust or a shortbread crust for a different twist.

7. How do I make the filling extra smooth?
Make sure the cream cheese is fully softened before mixing to avoid lumps.

8. Can I make this pie dairy-free?
Yes! Use dairy-free cream cheese and whipped topping for a lactose-free version.

9. What toppings go well with this pie?
Whipped cream, toasted coconut, chopped pecans, or even a cherry on top!

10. Do I have to bake this pie?
If you prefer a no-bake version, just chill the filling until set instead of baking.

Conclusion

This Pineapple Cream Cheese Pie is creamy, dreamy, and packed with tropical goodness. It’s easy to make, irresistibly delicious, and perfect for any occasion. Whether you’re serving it at a family dinner, a holiday gathering, or just because you’re craving something sweet, this pie is guaranteed to be a hit. So grab a slice and enjoy!

Pineapple Cream Cheese Pie

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Author: ikram
Prep Time: 20 minutes
Cook Time: 25-30 minutes
Total Time: Approximately 3 hours (including chilling time)
Yield: 1 pie (serves about 8) 1x
Category: Dessert / Pie / Tropical Treat
Method: Baking / Chilling
Cuisine: American with a tropical twist
Diet: Vegetarian

Print Recipe

Description

This Pineapple Cream Cheese Pie features a smooth, tangy cream cheese filling blended with a burst of tropical pineapple flavor. Set in a crisp, buttery graham cracker crust, it’s a refreshing dessert perfect for summer gatherings or anytime you crave a tropical twist on a classic pie.

Instructions

Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs, sugar, and melted butter until evenly mixed.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.
- Bake the crust for 8 minutes, then remove and let it cool slightly.
Make the Filling:
- In a large bowl, beat the softened cream cheese until smooth.
- Add sugar and flour, mixing well.
- Blend in the sour cream, eggs, and vanilla extract until the mixture is uniform.
- Fold in the crushed pineapple, adding a couple of tablespoons of the reserved juice if needed for extra moisture.
Assemble and Bake:
- Pour the filling into the prepared crust and smooth the top with a spatula.
- Bake for 25-30 minutes, or until the filling is set but still slightly jiggly in the center.
- Turn off the oven, crack the door open, and let the pie cool in the oven for about 10 minutes to prevent cracking.

Chill and Serve:
- Allow the pie to cool completely at room temperature before refrigerating for at least 2 hours (or overnight) to firm up.
- Serve chilled, topped with whipped cream and a sprinkle of toasted coconut or pineapple chunks, if desired.

Notes

Ensure the cream cheese is fully softened for a smooth filling.
Draining the pineapple well is important to prevent a watery pie.
For a lighter texture, you can substitute part of the cream cheese with Greek yogurt.
The slight jiggle in the center when baked indicates a creamy, custard-like texture once chilled.

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 28 g
Sodium: 220 mg
Fat: 20 g
Saturated Fat: 10 g
Unsaturated Fat: 10 g
Trans Fat: 0g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 75 mg