Pineapple Cream Cheese Pie

Can a dessert be both refreshing and decadent? This pineapple cream cheese pie proves that it’s possible! As tangy, rich and silky as the best cheesecake recipe, pineapple brightens the cheese filling with a fruity flavor, and pecans add a nice crunch. The tropical-tasting dessert will surprise and delight everyone who tries it. Bring it to a potluck or a church picnic and watch every crumb disappear. Since you can use almost any crust for the base, it’s an easy dessert to adapt to dietary needs, so if you need a gluten-free dessert, this might be your new go-to.

Pineapple Cream Cheese Pie Ingredients

• Dough for a single-crust pie: You can make a homemade pie crust or use store-bought crust.
• Sugar: Granulated sugar sweetens and thickens the fruit filling, and flavors the cream cheese mixture.
• Cornstarch: Cornstarch thickens the juicy fruit, which will help prevent the dreaded soggy crust.
• Crushed pineapple with juice: Use canned pineapple in this pie because it’s quick, easy and consistently juicy. If you prefer to use fresh pineapple, you’ll need to add extra juice to make the filling moist enough. Add 1/3 cup of pineapple juice along with finely chopped fruit.
• Cream cheese: Cream cheese pies are some of my favorites because of their rich, lush texture and tangy flavor, which pairs well with fruit. Let the cheese soften to room temperature before baking.
• Salt: A pinch of salt draws out the full flavor of the ingredients.
• Eggs: Eggs help the cream cheese become thick and rich like custard. Use room-temperature eggs for easier blending.
• Milk: Add a bit of milk to thin the cream cheese filling to a silky consistency. The recipe calls for 2%, but you can substitute whole or skim milk if you prefer.
• Vanilla extract: The best vanilla extract will add aromatic flavor and a touch of sweetness to any dessert.
• Pecans: Pecans add a pleasant crunch to the creamy pie.

Directions

Step 1: Prep the crust

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Preheat the oven to 400°F. On a lightly floured surface, roll the pie dough into a circle about 1/8-inch in thickness. Transfer to a 9-inch pie plate. Trim the crust to 1/2 inch beyond the rim of the pie plate. Use your fingertips to flute the edge. Refrigerate the crust while preparing the filling.

Step 2: Make the pineapple filling

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In a small saucepan, combine the sugar, cornstarch and pineapple with its juice. Cook over medium heat, stirring constantly, until the mixture is thick and clear. Set aside to cool.

Step 3: Make the cream cheese filling

In a bowl, blend the cream cheese, sugar and salt. Add the eggs, one at a time, beating well after each addition. Stir in the milk and vanilla.

Editor’s Tip: The mixture may look curdled; it will smooth after baking.

Step 4: Layer the pie

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Take the pie crust from the fridge. Spread the cooled pineapple mixture over the crust. Pour the cream cheese mixture over the pineapple layer. If necessary, smooth with a spatula. Sprinkle the pie with pecans.

Step 5: Bake

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Bake for 10 minutes, then reduce the heat to 325° and bake for 50 minutes, until the crust is golden brown and the filling sets.

Editor’s Tip: As with any cheesecake, overbaking can cause the filling to crack and become dry. Remove the pie from the oven when the center still wobbles. It will continue to firm as it sits.

Step 6: Cool

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Cool on a rack before serving.

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Pineapple Cream Cheese Pie Variations

• Play with toppings: Swap another type of nut for the pecans; walnuts or cashews would be delicious. Or, top the pie with fresh berries or maraschino cherries.
• Change up the crust: Any kind of crumb crust will add lots of extra flavor to this recipe. Think graham crackers, almonds or wafer cookies.
• Go gluten-free: You could also swap in a homemade gluten-free pie crust.
• Lighten up: Use low-fat or nonfat cream cheese and skim milk in the filling.

How to Store Pineapple Cream Cheese Pie

Store pineapple cream cheese pie in the refrigerator. Cover the top with plastic wrap or foil as soon as it’s cold. Serve leftover pie cold from the fridge, or allow it to sit at room temperature for an hour or so before enjoying.

How long does a pineapple cream cheese pie last?

Pineapple pie with cream cheese can be stored in the fridge for up to three days. It may still taste fine after that, but the bottom crust will become soggy as it absorbs liquid from the filling.

Can you freeze pineapple cream cheese pie?

Yes! Like cheesecakes, this pineapple and cream cheese pie freezes well. Prepare the recipe as written, including allowing the pie to rest on a rack until completely cool. Then wrap the pie well in foil or plastic wrap and store in the freezer. The pie will freeze well for up to three months. Defrost in the refrigerator overnight before serving.

Pineapple Cream Cheese Pie Tips

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What’s the best way to make pie dough?

I like making a classic butter pie crust. The butter adds delicious flavor and makes for a super flaky pie. For a crust, you only need flour, salt, butter and cold water. Rub bits of cold butter into the flour and salt until the mixture resembles coarse sand. Add water a tablespoon at a time until it’s just moist enough to form a ball. Adding too much liquid can make a tougher crust.

How do you make sure your pineapple cream cheese pie isn’t soggy?

The best way to prevent the crust from getting soggy is to ensure the filling isn’t too wet. In Step 2, cook the pineapple mixture until the juice is nice and thick. Dip a spoon into the pot and lift it out. If the juice dribbles off the spoon, it’s still too thin. Keep going until the juice has a jelly-like consistency.