Pineapple Lemon Cheese Pie

Pineapple Lemon Cheese Pie

9 Reviews 1 Pic
  • Prep

    20 m
  • Ready In

    1 h 20 m
Recipe by  PENILU

“I've had this recipe for years and have made thousands. If I take it to any function I have to take several copies of the recipe.”

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Adjust Servings

Original recipe yields 1 - 9 inch pie



  1. Combine pineapple juice and water until it makes one cup. Pour into medium saucepan and heat until boiling. Stir in gelatin until dissolved; set aside.
  2. In a large bowl, beat together cream cheese, sugar and pineapple until blended and creamy. Slowly add the gelatin mixture and continue beating. Cover and refrigerate mixture until it begins to set; do not let it set up completely.
  3. Remove from refrigerator and fold in whipped topping. Spoon entire mixture into graham cracker crust. Sprinkle graham cracker crumbs on top of pie if desired and then refrigerate for about an hour.

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Reviews (9)

Rate This Recipe


This is an awesome bakery like dessert. I have made it 2 times and the second time I made it I had forgotten to get lemon jello but I had a tropical jello on hand wc had, and cherry flavor and it was better than with the lemon jello. I will def try this recipe again and experiment with it bc it def has endless possibilities.

Kaye Lynn

Kaye Lynn

I have been looking for this recipe for ages! My mother made it when I was growing up. There was one difference; she made her own graham cracker crust and put the dessert in a square pan instead of a pie plate. Then it was cut into squares for serving. This stuff is delicious! It's satisfying and not too heavy. It's always been my favorite dessert. I highly recommend this recipe.



This is a fabulous recipe! I was perusing this site for pineapple pie recipes, and couldn't resist trying this one, because I also love lemon pies. The flavor of the lemon and pineapple is well balanced, and the recipe couldn't be easier to make. I made my own crust because I wanted to use some ginger snaps as well as grahams. I also used low fat cream cheese and fat free cool whip and it came out wonderfully. If it's summer, I think a few slices of strawberry would go quite well with it. This has been an instant classic at my house and I've had several requests to bring it to dinner parties and cookouts. I easily give this recipe 5 stars for it's ease, the flavor, and the texture (wonderfully creamy/fluffy with the graham crunch).

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Amount Per Serving (8 total)

  • Calories
  • 355 cal
  • 18%
  • Fat
  • 19.4 g
  • 30%
  • Carbs
  • 40.9 g
  • 13%
  • Protein
  • 4.5 g
  • 9%
  • Cholesterol
  • 31 mg
  • 10%
  • Sodium
  • 306 mg
  • 12%

Based on a 2,000 calorie diet



previous recipe:

Pineapple Pie I


next recipe:

Easy Lemon Chiffon Pie