Cream Cheese, Pineapple, Blueberry Pie
A creamy, fruity pie featuring smooth cream cheese, sweet pineapple, and blueberries in a graham cracker crust, perfect for summer gatherings or family desserts.
Ingredients
Instructions
- Beat the sugar and cream cheese together until smooth.
- Fold in the Cool Whip and drained crushed pineapple until well combined.
- Pour the mixture into both graham cracker crusts.
- Top with additional fruit pie filling if desired.
- Chill in the refrigerator before serving.
Tips & Substitutions
For a richer flavor, consider using a flavored cream cheese, such as strawberry or vanilla. If you want to reduce sugar, you can substitute half of the sugar with a sugar alternative like stevia. Be sure to drain the crushed pineapple thoroughly to avoid a soggy crust. This pie is reminiscent of other American recipes that focus on easy, no-bake desserts.
Serving Suggestions
Serve the pie chilled, and consider garnishing it with fresh blueberries or sliced strawberries for added color and flavor. This pie pairs beautifully with a scoop of vanilla ice cream or whipped cream on the side. It makes a delightful dessert for summer gatherings or as a sweet finish to a holiday meal.
Storage & Reheating
Store leftover pie in an airtight container in the refrigerator for up to 3 days. To keep the crust from becoming soggy, it's best to keep it in the pie dish. If you want to serve it later, you can freeze the pie for up to a month. Thaw it in the refrigerator overnight before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Cheese, Pineapple, Blueberry Pie contains roughly 541 calories, with 8g protein, 62g carbohydrates, and 30g fat. It is a good source of vitamin A (17% of the Daily Value), vitamin C (16% of the Daily Value), and protein (15% of the Daily Value). Note that it is relatively high in sodium, at 522mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh fruit instead of canned pineapple?
Yes, you can use fresh pineapple. Just be sure to chop it finely and drain any excess juice to maintain the texture of the pie. Fresh fruit adds a vibrant flavor that enhances the overall dish.
Is there a way to make this pie dairy-free?
Absolutely! You can substitute the cream cheese with a dairy-free alternative like cashew cream or coconut cream. Use a non-dairy whipped topping to replace Cool Whip, ensuring your pie remains creamy without dairy.
How do I prevent the crust from getting soggy?
To prevent a soggy crust, make sure to drain the crushed pineapple thoroughly and consider pre-baking the graham cracker crust for about 5-7 minutes. This will help create a firmer base that holds up better against the moist filling.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).