"A two layer pie with a crushed pineapple bottom and a cream cheese top. Best when made a day ahead and served cold. Top each slice with whipped cream if you like." — Joe P.
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2 (9 inch)
1 (20 ounce) can
crushed pineapple with juice
1 (8 ounce) package
cream cheese, softened
I made this pie to take to my in-laws home for Easter. They usually give me a hard time about the desserts I bring, but not this time. They ate every morsel and asked if I would make it the next time we have another dinner. I used a ready-made, frozen Mrs. Smith deep-dish shortbread crust. The only change I made was using Splenda rather than regular sugar. I don't belive it altered the flavor or texture in any way. This recipe makes enough for 2 pies however there really isn't enough filling for 2 deep-dish pies. Next time I make this I will make the filling as the recipe directs however I will make an additional half recipe to fill the pie shells. I also served it with Cool Whip. Thanks so much for sharing this wonderful pie recipe. It's a new "forever favorite."
The pineapple tasted good but the cream cheese layer had almost no flaver. The filling also wasn't enough to fill two 9 in pies.
This pie was a hit at Christmas with the relatives. As others have warned, don't use the deep dish pie shells. This recipe makes enough filling for the regular size pie crusts.
We made this with a graham cracker crust and topped it with whipped cream and sprinkled the walnuts on top of that.
It was our "dish to pass" at a pig roast yesterday and was a huge hit! We're taking the second pie to a cookout today along with copies of the recipe.
I have made this recipe twice so far and will make it many times more I am sure.The first time I didnt want to make two of these pies.Easier than cutting the filling recipe in half I made the whole thing thinking I could use the extra atop ice cream or pound cake.I did however cut the topping recipe in half.This worked out very well because there would not have been enough filling for 2 pies.My pie pan is not deep so the whole filling recipe and half the topping made a nice full pie.I didn´t have walnuts so when it came out of the oven I topped it with toasted coconut.I used my husbands family as taste testers and it was a big success,everyone loved it. The second time I made this pie I pushed a dozen cherries down into the filling before adding the cheese topping.This gave it some extra colour and a little twist to the flavor.Delicious!
Well I don't know about everyone else but I used the full recipe in one 9 inch pie shell. It filled it to about 1/2 inch from the top of the shell. This is my second time making this recipe and both times I was able to use all the ingredients in one pie. I did not 1/2 it or make less than what the recipe says. At any rate very easy to make and absolutely delicious!!!!
I just wanted to know if anyone else had this recipe , My mother would make it for my brother and I instead of a birthday cake and we never missed the cake. sooooo it's been around a long time and now I carry on the tridition. If I should miss and ocation I am in deep trouble. This is a timeless pie.
This pie is so yummy and so easy! I didn't have crushed pineapple, so I whizzed pineapple chunks in the blender; and I let the filling reduce and thicken quite a bit, so there was enough for only one pie. I will use less milk next time for the topping, as there was a bit too much topping for one pie, but not enough for two. I sprinkled shredded coconut on top with pecans and it was really nice.
* Percent Daily Values are based on a 2,000 calorie diet.
Pineapple Cream Cheese Pie
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 119
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