Pineapple Cream Cheese Pie
A luscious pineapple cream cheese pie featuring a creamy filling enriched with chopped cherries and pecans, nestled in a graham cracker crust. Perfect for summer gatherings or dessert indulgence, it combines fruity sweetness with a rich, nutty crunch and a smooth, creamy texture that appeals to all ages.
Ingredients
Instructions
- Cream the cream cheese, sugar, and vanilla until smooth.
- Add eggs, one at a time, mixing well after each addition.
- Stir in drained crushed pineapple, chopped cherries, and chopped pecans.
- Pour the mixture into the graham cracker crust.
- Bake at 325°F (160°C) for 25 to 30 minutes until set.
Tips & Substitutions
To enhance the flavor, consider adding a splash of coconut extract along with the vanilla. If you prefer a lighter texture, you can substitute half of the cream cheese with Greek yogurt. For a crunchier crust, use crushed Nutty Crispies (Easy Cookies) instead of graham crackers. Make sure to drain the pineapple thoroughly to avoid excess moisture in the pie.
Serving Suggestions
Serve the Pineapple Cream Cheese Pie chilled, garnished with whipped cream and a sprinkle of toasted pecans for added texture. It pairs beautifully with a tropical fruit salad or a scoop of vanilla ice cream. For a fun twist, try serving it alongside Quick Lime Icebox Pie for a refreshing dessert spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place a slice in the microwave for about 10-15 seconds on low power, just until warmed through. Avoid reheating the whole pie to maintain its texture. This pie is best served chilled.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Cream Cheese Pie contains roughly 372 calories, with 6g protein, 30g carbohydrates, and 24g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of dietary fiber and vitamin A. It also contributes 5g of dietary fiber toward your daily target.
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 pineapple instead of canned?
Yes, you can use fresh pineapple, but be sure to chop it finely and drain any excess juice before adding it to the mixture. This will help maintain the pie's texture and prevent excess moisture from affecting the consistency.
Is it possible to make this pie without eggs?
Absolutely! You can substitute the two eggs with 1/2 cup of unsweetened applesauce or 1/4 cup of silken tofu blended until smooth. This will help bind the ingredients while keeping the pie creamy.
How can I make this pie gluten-free?
To make the pie gluten-free, simply use a gluten-free graham cracker crust or a homemade crust made from gluten-free cookies. Ensure that all other ingredients, like the cream cheese and sugar, are labeled gluten-free to avoid cross-contamination.
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).