If you have a sweet tooth craving something delightfully creamy with a burst of tropical zest, this Pineapple Cream Cheese Pie Recipe is your new best friend. Imagine a luscious cream cheese filling gently kissed by the sweet tang of crushed pineapple, resting on a crisp, buttery graham cracker crust. This pie blends smooth, tangy, and sweet flavors into one irresistible dessert that’s perfect for any occasion—from casual family dinners to festive celebrations. Whether you’re making it for a potluck or a weekend treat, the Pineapple Cream Cheese Pie Recipe never fails to impress and satisfy.
Ingredients You’ll Need
The beauty of this pie lies in its simplicity—each ingredient plays a crucial role in balancing texture and flavor without overwhelming your palate. The graham cracker crust brings a satisfying crunch and subtle sweetness, while the cream cheese delivers rich creaminess. Pineapple adds that refreshing fruity pop, and a touch of vanilla rounds it all off with warmth.
- 1 1/2 cups graham cracker crumbs: The golden base giving this pie its perfect crunch and sweetness.
- 1/4 cup granulated sugar: Enhances the crust’s flavor with just the right amount of sweetness.
- 1/2 cup unsalted butter, melted: Binds the crust ingredients while adding richness.
- 8 oz cream cheese, softened: The star of the filling, providing smoothness and tang.
- 1 cup powdered sugar: Sweetens the filling evenly without graininess.
- 1 (8 oz) can crushed pineapple, drained (reserve the juice): Infuses tropical brightness and texture.
- 1 cup heavy cream: Whipped to fluffy perfection to lighten the cream cheese base.
- 1 tsp vanilla extract: Adds warmth and depth to the filling.
- 1 tbsp reserved pineapple juice: A secret ingredient that intensifies pineapple flavor.
- 1/2 cup sweetened shredded coconut (optional, for garnish): Adds a delightful chewy texture and tropical flair.
- Fresh pineapple chunks (optional, for garnish): Brightens the presentation and boosts pineapple goodness.
How to Make Pineapple Cream Cheese Pie Recipe
Step 1: Prepare the Crust
Start by combining the graham cracker crumbs and granulated sugar in a bowl. Stir in the melted butter until the mixture resembles wet sand. Press this evenly into a 9-inch pie pan, making sure the crust is compacted firmly, especially along the edges. Pop it into the refrigerator to chill while you work on the filling—this step ensures a firm base that won’t crumble when sliced.
Step 2: Make the Cream Cheese Filling
In a large bowl, beat the softened cream cheese until it’s completely smooth and fluffy. Gradually add the powdered sugar, mixing well after each addition. Next, fold in the drained crushed pineapple along with one tablespoon of the reserved pineapple juice and the vanilla extract. This combination keeps the filling fresh, sweet, and perfectly balanced.
Step 3: Whip the Heavy Cream
Using a stand mixer or hand mixer, whip the heavy cream on medium-high speed until stiff peaks form. This step is crucial because the airy whipped cream lightens the dense cream cheese mixture, lending an irresistible mousse-like texture to your pie.
Step 4: Combine and Chill
Gently fold the whipped cream into the cream cheese and pineapple mixture. Be careful not to deflate the whipped cream to maintain the filling’s lightness. Once fully combined, spoon the filling over the chilled crust, smoothing the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours, or until the pie is fully set.
How to Serve Pineapple Cream Cheese Pie Recipe
Garnishes
The finishing touches make all the difference when presenting your pie. Sprinkle sweetened shredded coconut over the top for an extra layer of texture, or scatter fresh pineapple chunks to reinforce the fruity theme. Both garnishes add a cheerful, inviting look that’s sure to entice your guests.
Side Dishes
This pie pairs wonderfully with light, complementary sides such as a simple mint tea or a citrusy sparkling water to cleanse the palate. If you’re serving a full meal, fresh fruit salad or a crisp green salad with a tangy vinaigrette contrasts beautifully with the creamy richness of the pie.
Creative Ways to Present
For a playful twist, serve individual mini pineapple cream cheese pies in mason jars or clear dessert cups to showcase the layers. You can also drizzle a little caramel or a tropical fruit coulis on top for extra flair. No matter how you plate it, this pie’s vibrant flavors shine through.
Make Ahead and Storage
Storing Leftovers
Once your pie has been enjoyed, wrap any leftovers tightly with plastic wrap or place them in an airtight container and keep them refrigerated. This will keep the filling creamy and fresh for up to 3 days. The crust maintains a good texture when chilled properly.
Freezing
This Pineapple Cream Cheese Pie Recipe freezes beautifully if you want to prepare ahead of time. Wrap the whole pie securely in plastic wrap and then aluminum foil to prevent freezer burn. When stored in the freezer, it retains its flavor and texture for up to 1 month.
Reheating
Since this is a no-bake, chilled pie, reheating is not recommended. Instead, allow any frozen slices to thaw overnight in the refrigerator for the best consistency and flavor.
FAQs
Can I use fresh pineapple instead of canned for the Pineapple Cream Cheese Pie Recipe?
Absolutely! Fresh pineapple will enhance the bright, tropical flavor even more. Just be sure to chop it finely and drain any excess juice to keep the filling from becoming watery.
Is it necessary to reserve the pineapple juice?
Yes, reserving a tablespoon of pineapple juice adds an extra punch of flavor to the filling, making the pineapple taste more pronounced throughout the pie.
Can I substitute the graham cracker crust with a different type?
You can try other crusts like digestive biscuits or even a simple shortbread crust if you want a different texture or flavor, but graham crackers are classic for their sweet, slightly nutty profile that pairs perfectly with this pie.
How long does it take for the pie to set properly?
Chilling the pie for a minimum of 4 hours is key to allowing the filling to firm up and develop the ideal creamy texture. Overnight chilling works even better if you can wait!
Is the shredded coconut necessary for the pie?
The shredded coconut is optional but highly recommended as a garnish. It adds a wonderful tropical nuance and a little chewiness that complements the creaminess of the pie perfectly.
Final Thoughts
There’s something truly special about a Pineapple Cream Cheese Pie Recipe that’s both nostalgic and fresh. Its creamy, dreamy texture combined with the vibrant pineapple creates a dessert that’s always a crowd-pleaser. I wholeheartedly encourage you to try making this pie—it’s a guaranteed way to brighten up your dessert table and delight every bite. Once you do, it might just become your go-to favorite for years to come!
Print
Pineapple Cream Cheese Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This Pineapple Cream Cheese Pie is a luscious and creamy dessert featuring a smooth cream cheese filling blended with crushed pineapple and a hint of vanilla, all nestled in a buttery graham cracker crust. Garnished with shredded coconut and fresh pineapple chunks, it’s a refreshing tropical treat perfect for warm weather or any special occasion.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 (8 oz) can crushed pineapple, drained (reserve the juice)
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1 tbsp reserved pineapple juice (for extra flavor)
- 1/2 cup sweetened shredded coconut (optional, for garnish)
- Fresh pineapple chunks (optional, for garnish)
Instructions
- Prepare the crust: In a medium bowl, combine graham cracker crumbs and granulated sugar. Stir in melted butter until mixture is well combined and resembles wet sand.
- Form the crust: Press the graham cracker mixture evenly into the bottom and up the sides of a 9-inch pie plate to form the crust. Place it in the refrigerator to chill while preparing the filling.
- Prepare cream cheese filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add powdered sugar and continue beating until fully incorporated.
- Add pineapple and flavorings: Fold in the drained crushed pineapple, reserved pineapple juice, and vanilla extract into the cream cheese mixture gently to combine.
- Whip the heavy cream: In a separate bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the cream cheese and pineapple mixture until smooth and fluffy.
- Assemble the pie: Pour the filling into the chilled graham cracker crust, spreading it evenly with a spatula.
- Chill the pie: Refrigerate the pie for at least 4 hours, or until fully set and firm.
- Garnish and serve: Before serving, optionally sprinkle sweetened shredded coconut over the top and garnish with fresh pineapple chunks for a tropical finish.
Notes
- Be sure to drain the pineapple thoroughly to avoid a soggy crust.
- For a firmer crust, you can bake the graham cracker crust at 350°F (175°C) for 8-10 minutes before chilling, but it’s optional.
- If you prefer a lighter pie, substitute the heavy cream with whipped topping.
- Can be stored covered in the refrigerator for up to 3 days.
- Allow cream cheese to soften to room temperature for easier mixing and smoother filling texture.
