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.
Ingredients
Units
Scale
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For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 tablespoons unsalted butter, melted
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For the Filling:
- 16 oz (450 g) cream cheese, softened
- 1 can (14 oz) crushed pineapple, drained (reserve a little juice)
- 1/2 cup sugar
- 1/2 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
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Optional Topping:
- Whipped cream
- Toasted coconut or extra pineapple chunks
Instructions
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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.
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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.
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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.
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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