Get ready to fall in love with Pineapple Cream Cheese Pie, a dessert that effortlessly combines a velvety cream cheese filling, a tangy-sweet pineapple topping, and the satisfying crunch of a classic graham cracker crust. Every bite is a delightful balance of creamy, tropical, and citrusy notes—all coming together in a chilled, no-bake pie that’s always a crowd-pleaser. Whether you’re pulling it out at a summer gathering or treating yourself to a slice on a weeknight, this is a true comfort dessert that you’ll want to make again and again.
Ingredients You’ll Need
The beauty of Pineapple Cream Cheese Pie is in its simplicity. Each ingredient brings a distinct character, from the rich cream cheese to the pineapple’s brightness, making every component essential for taste, texture, and even visual appeal.
- Graham cracker pie crust: Offers a crisp, subtly sweet foundation that pairs beautifully with creamy and fruity layers.
- Cream cheese (softened): The star of the filling, providing luxurious smoothness and classic tang.
- Granulated sugar: Sweetens up the cream cheese layer just enough to balance the pineapple.
- Vanilla extract: Adds aromatic warmth and depth to the creamy filling.
- Crushed pineapple (drained, juice reserved): Brings juicy, tropical flavor; be sure to drain well so your pie stays set!
- Cornstarch: Thickens the pineapple layer so it sits perfectly atop the cream cheese filling.
- Whipped topping or whipped cream: Lends an airy, light touch to the filling and makes each bite melt-in-your-mouth delicious.
How to Make Pineapple Cream Cheese Pie
Step 1: Make the Cream Cheese Filling
In a medium bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until everything is smooth and creamy. The trick here is to make sure your cream cheese is at room temperature before starting—this ensures a silky, lump-free filling that’s easy to spread in your crust.
Step 2: Fold in the Whipped Topping
Gently fold your whipped topping or whipped cream into the cream cheese mixture until well blended. This step gives the filling its lush, fluffy texture. Be gentle to keep things light and airy, which makes for a perfect contrast to the crunchy graham crust.
Step 3: Assemble the Pie Base
Spread the cream cheese filling evenly into your ready-made graham cracker crust. Use a spatula to make a nice, even layer—this will provide a sturdy base for your glossy pineapple topping to come.
Step 4: Cook the Pineapple Topping
In a small saucepan, add the drained crushed pineapple, 1/3 cup of the reserved pineapple juice, and cornstarch. Stir constantly as it cooks over medium heat, and watch as it transforms from juicy fruit to a thick, shiny, pudding-like topping. In just a few minutes, you’ll have a vibrant layer ready for your pie.
Step 5: Cool, Top, and Chill
Let the pineapple mixture cool to room temperature before carefully spooning it over the cream cheese layer. Spread it evenly and then pop the pie in the fridge for at least 4 hours (or overnight for best results). Chilling gives those flavors time to mingle and helps the pie set perfectly for neat slices.
How to Serve Pineapple Cream Cheese Pie
Garnishes
For an extra touch of flair, top slices with a dollop of whipped cream, a sprinkle of toasted coconut flakes, or a few fresh pineapple wedges. If you want a colorful accent, a maraschino cherry on each slice always feels festive!
Side Dishes
Since Pineapple Cream Cheese Pie is so light and refreshing, it pairs beautifully with a simple fruit salad or a side of tangy Greek yogurt. A glass of iced tea or sparkling lemonade is the perfect companion for this tropical dessert on a warm day.
Creative Ways to Present
Try serving the pie in individual mini tart shells for a fun, party-ready twist. You can also layer ingredients in small mason jars for an eye-catching parfait. For a special brunch, slice the pie into thin wedges and serve as a dainty finger dessert.
Make Ahead and Storage
Storing Leftovers
Leftover Pineapple Cream Cheese Pie can be stored, covered, in the refrigerator for up to 4 days. Just make sure it’s wrapped tightly or stored in an airtight container to keep the flavors fresh and the texture just right.
Freezing
While you can freeze Pineapple Cream Cheese Pie, for best results, wrap the pie tightly in plastic wrap and foil before placing it in the freezer for up to one month. Thaw in the refrigerator overnight before serving. Note: frozen pineapple topping may release some liquid after thawing, but the flavor will still be spot-on.
Reheating
This pie is meant to be enjoyed cold, so there’s no need to reheat. In fact, serving Pineapple Cream Cheese Pie directly from the fridge is the best way to experience its cool, creamy texture and bright flavors.
FAQs
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple for Pineapple Cream Cheese Pie, but be sure to finely chop and drain it well. Fresh pineapple may be juicier and slightly less sweet than canned, so adjust the sweetness to your preference.
What’s the best way to soften cream cheese quickly?
If you forgot to take your cream cheese out ahead of time, cut it into cubes and let it sit at room temperature for about 15 minutes. You can also microwave it for 10-15 seconds on low power—just don’t let it melt!
Can I make Pineapple Cream Cheese Pie ahead of time?
Absolutely! In fact, this pie tastes even better after chilling overnight, as the flavors meld and the topping fully sets. It’s a fantastic make-ahead dessert for parties or holiday gatherings.
Is there a gluten-free option for the crust?
Definitely. Many stores carry gluten-free graham cracker crusts, or you can make your own at home with gluten-free graham crackers and a bit of melted butter. The creamy filling and pineapple topping are naturally gluten-free.
Can I use another fruit instead of pineapple?
You can swap the pineapple for other fruits, like peaches or strawberries, to create your own spin on this pie. Just remember to adjust the sugar and cornstarch to fit your chosen fruit’s sweetness and juiciness.
Final Thoughts
If you’re looking for a dessert that’s unapologetically creamy, bright, and absolutely irresistible, you have to try Pineapple Cream Cheese Pie. It’s easy enough for beginners, yet impressive for any special occasion. Gather your ingredients, chill that pie, and enjoy a slice of sunshine—your taste buds will thank you!
Print
Pineapple Cream Cheese Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake, Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the tropical flavors of this delightful Pineapple Cream Cheese Pie. A no-bake dessert that combines a creamy, tangy filling with a sweet pineapple topping, all nestled in a graham cracker crust.
Ingredients
Graham Cracker Pie Crust:
- 1 9-inch graham cracker pie crust
Cream Cheese Filling:
- 1 package (8 oz) cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple (drained, juice reserved)
- 1 tablespoon cornstarch
- 1 cup whipped topping or whipped cream
Instructions
- Cream Cheese Filling: In a medium bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Fold in the whipped topping until fully combined.
- Pineapple Topping: In a small saucepan, combine the drained crushed pineapple with 1/3 cup of the reserved pineapple juice and the cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy, about 3–5 minutes. Let the pineapple topping cool to room temperature.
- Assembly: Spread the cream cheese mixture evenly into the graham cracker crust. Spoon the cooled pineapple topping evenly over the cream cheese layer.
- Chill: Refrigerate the pie for at least 4 hours or until fully set before serving.
Notes
- For a lighter version, use reduced-fat cream cheese and light whipped topping.
- Ensure the pineapple is well-drained to prevent a soggy pie.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
