Pineapple Cream Cheese Pie

Pineapple Cream Cheese Pie

22

"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."

Ingredients

{{adjustedServings}} servings 232 cals
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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 232 kcal
  • 12%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 25.9g
  • 8%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 229 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. To Make Pineapple Layer: In a medium saucepan combine 1/3 cup sugar, cornstarch, and pineapple with juice. Cook over low heat, stirring occasionally, until mixture is the consistency of jelly.
  3. To Make Cream Cheese Layer: In a medium mixing bowl, whip cream cheese until fluffy. Whip in sugar and salt until mixture is smooth. Add eggs, vanilla, and milk. Beat mixture until all ingredients are thoroughly combined. Mixture will be liquidy.
  4. Pour half of pineapple mixture into each pastry shell. Pour half of cream cheese mixture over each pineapple layer. Sprinkle with chopped walnuts if desired.
  5. Bake in preheated oven for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake an additional 50 minutes, until tops of pies begin to brown. Chill before serving. Top with whipped cream if desired.
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Reviews

22
  1. 27 Ratings

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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...

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.

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.