Pineapple Cream Cheese Pie, and honestly, it disappeared faster than any dessert I’ve made in months. After a long stressful week, I wanted something sweet, creamy, and comforting without spending hours baking in the kitchen.
My aunt actually recommended this recipe because she used to make a similar pineapple pie for summer family gatherings when I was younger. The moment I tasted it again, it brought back so many cozy memories of weekend dinners, laughter around the table, and everyone fighting over the last slice.
Sunday afternoon felt like the perfect time to make it. As the cream cheese filling mixed with sweet pineapple and vanilla, the kitchen smelled amazing. My husband kept sneaking spoonfuls of the filling while I was preparing the pie crust, and my kids were already asking if it would taste like cheesecake.
The best part was how light and creamy it turned out. The tangy cream cheese balanced perfectly with the sweet pineapple, and the buttery crust made every bite feel rich and comforting without being too heavy. We chilled it for a couple of hours, and honestly, waiting to slice it was the hardest part.
Now this Pineapple Cream Cheese Pie has become one of my favorite easy desserts for holidays, family dinners, summer weekends, or anytime I need a little comfort food happiness.
🍍 Pineapple Cream Cheese Pie
Prep Time:
15 minutes
Chill Time:
4 hours
Total Time:
4 hours 15 minutes
Servings:
8 slices
Ingredients
For the Filling
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, well drained
- 1 cup whipped topping
For the Crust
- 1 graham cracker pie crust
Optional Toppings
- Whipped cream
- Pineapple chunks
- Toasted coconut
- Maraschino cherries
Instructions
Step 1: Make filling
In a large bowl, beat cream cheese until smooth.
Add powdered sugar and vanilla extract.
Mix until creamy.
Step 2: Add pineapple
Fold in drained crushed pineapple.
Step 3: Fold whipped topping
Gently fold whipped topping into mixture until fluffy.
Step 4: Fill crust
Spread filling evenly into graham cracker crust.
Step 5: Chill
Refrigerate for at least 4 hours until set.
Step 6: Serve
Top with whipped cream or toasted coconut before serving if desired.
Nutrition (Per Slice Approx.)
- Calories: 320
- Carbs: 28g
- Protein: 3g
- Fat: 22g
Q&A
Can I use fresh pineapple?
Yes, but drain it well to avoid extra moisture.
Can I make this ahead?
Absolutely—it’s even better chilled overnight.
Can I freeze it?
Yes! Freeze for up to 1 month.
What crust works best?
Graham cracker crust is classic, but shortbread crust works too.
How long does it last?
Up to 4 days refrigerated.