Cream Cheese Pineapple Pie

by

The “Tropical Velvet” Cream Cheese Pie

This version uses a graham cracker crust for a buttery, honeyed contrast to the tangy pineapple.

CategoryDetails
Prep Time15 minutes
Bake Time15 minutes (to set)
Total Time30 mins + 4 hours chilling
Yield1 (9-inch) Pie

🍴 Ingredients

  • The Crust:
    • 1 ½ cups Graham cracker crumbs
    • 1/3 cup Granulated sugar
    • 6 tbsp Unsalted butter, melted
  • The Filling:
    • 16 oz (2 pkgs) Cream cheese, softened to room temperature
    • ½ cup Granulated sugar
    • 2 Large eggs
    • 1 tsp Vanilla extract
  • The Fruit:
    • 1 can (20 oz) Crushed pineapple, extensively drained
    • Optional: Maraschino cherries for the classic “diner” look

👩‍🍳 Instructions

1. The Butter-Crumb Base

  • Preheat your oven to 175°C (350°F).
  • Mix the graham crumbs, sugar, and melted butter. Press firmly into a 9-inch pie plate. Bake for 5 minutes just to toast the crumbs, then let it cool slightly.

2. The Creamy Aeration

  • In a large bowl, beat the softened cream cheese and sugar until light and fluffy.
  • Add the eggs one at a time, followed by the vanilla.
  • The “No-Lump” Rule: Ensure your cream cheese is truly soft before starting, or you’ll have tiny white “beads” of cheese in your pie.

3. The Pineapple Fold

  • Using a spatula, gently fold the drained pineapple into the cream cheese mixture.
  • Do not over-mix once the eggs are in; you want to keep the air in the batter so the pie feels light, not rubbery.

4. The Quick Set

  • Pour the filling into the pre-baked crust.
  • Bake for 15–18 minutes. The edges should be slightly puffed, but the center should still have a “jiggle” like Jell-O. It will fully firm up as it cools.

5. The Long Chill

  • Let the pie cool to room temperature on the counter, then move it to the refrigerator for at least 4 hours (overnight is better). This is when the magic happens—the flavors meld and the texture becomes silky.

The “Ambrosia” Topping: For an extra layer of decadence, top the chilled pie with a thin layer of sour cream mixed with 2 tbsp of sugar, then sprinkle with toasted coconut. It transforms the pie into a “Pina Colada” experience.

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