Cream Cheese Pineapple Pie

Pineapple pie isn’t something that you might see every day, but that doesn’t mean it isn’t super delicious. This recipe uses a great cream cheese mixture to help amplify the flavor and texture of crushed pineapple, leaving you with a tangy, sweet pie with a really satisfying mouthfeel.

For more pineapple-y recipes, why not try my recipe for Grilled Pineapple with Sweet Maple Syrup Glaze, or just make a tasty, Fully Loaded Carrot Cake.

Cream Cheese Pineapple Pie

The key with this pineapple cream cheese pie is texture, and it requires a careful blending of all the ingredients together to create just the right combination. This is similar to my pumpkin cheesecake pie, where you create two layers in one pie.

Most people probably can’t imagine pineapple and cream cheese going together very well, but in this recipe, they somehow just… work. As long as you make sure to blend everything together properly, this pie practically melts in your mouth if done right.

Pineapple Cream Cheese Pie Ingredients

Don’t forget to check the recipe card at the bottom for all the ingredients needed.

Pineapple Mixture

• Sugar
• Cornstarch
• Crushed Pineapple, not drained

Cream Cheese Mixture

• Cream cheese
• Sugar
• Salt
• Eggs
• Milk
• Vanilla extract
• Pie crust
• Chopped pecans

How to Make Pineapple Cream Cheese Pie

• Blend together the sugar, cornstarch, and pineapple together over medium heat in a saucepan until thickened, and then set aside to cool
• Blend the cream cheese with the sugar and salt until mixed.
• Add in the eggs one at a time, then stir in the milk and vanilla once fully incorporated
• Put the pie crust into the pie pan, then spread the cooled, crushed pineapple all over the bottom of the crust
• Pour in the cream cheese mixture and sprinkle with the chopped nuts
• Bake at 400 Fahrenheit for 10 minutes, and then bake at 325 Fahrenheit for 50 minutes until done

How to Mix, Then Layer the Pie

This recipe has two really important mixing steps; blending together the pineapple and then blending the cream cheese.

With the pineapple, the key is to both properly crush the fruit and to mix the cornstarch into the crushed pineapple properly.

If you don’t stir the cornstarch in properly, not only with the pineapple not thicken properly, but you will also end up with gross balls of flaky cornstarch. To avoid this, mix it thoroughly with a whisk while heating it on the saucepan.

When blending the cream cheese, you can either use a silicone spatula or just use an electric beater. The beater is obviously easier and faster, but a silicone spatula can work just fine as well, as long as you use it right. Get all of the lumps out!

When you are placing the cream cheese layer onto the pineapple, make sure to do it gently and you will have two beautful layers that you can see in the photos! 

How to Top Your Pineapple Cream Cheese Pie

The best thing to do to make a simple and delicious addition is to top it with the chopped pecans in this recipe. They will bake into the mixture and toast up beautifully, giving everything a nutty brown, tasty flavor and aroma.

For something a bit more intricate, you could always pipe on some whipped cream into elaborate shapes once the pie has completely cooled. Keep in mind, though, that unless you stabilize your whipped cream with some gelatin and keep it in the fridge, the cream will probably completely deflate after only a few hours.

Looking for more tasty pie recipes? Try these out:

• Old Fashioned Banana Cream Pie Recipe
• Flapper Pie- The Lost Prairie Pie
• Retro Coconut Impossible Pie 

Enjoy! Maybe give this one a whirl for Easter!

Love,

Karlynn

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