Can I Use Fresh Pineapple Instead of Canned?

Yes, but with caution. Fresh pineapple contains an enzyme called bromelain , which can break down dairy proteins and make the filling runny. To avoid this, lightly cook fresh pineapple before adding it to the mixture. If using fresh pineapple, cook it slightly in a saucepan over medium heat for a few minutes to deactivate the enzyme before adding it to the pie.

Can I Make This Pie Ahead of Time?

Absolutely! This pie is best when chilled for several hours, making it a great make-ahead dessert. Prepare it a day in advance, store it covered in the fridge, and serve when ready.

How Can I Make This Pie Lighter?

If you prefer a lighter version, consider the following substitutions: Use reduced-fat cream cheese instead of full-fat. Replace heavy cream with light whipped topping. Use a reduced-sugar version of canned pineapple.

Can I Use a Different Crust?

Yes! While a graham cracker crust is traditional, you can switch it up with a few alternatives: Oreo crust: For a chocolatey contrast. Vanilla wafer crust: Adds extra sweetness. Shortbread crust: Buttery and rich.

Why Is My Filling Too Soft?

If your filling is not firm enough, here are a few possible reasons: The heavy cream was not whipped to stiff peaks before folding it in. The pie was not chilled long enough (aim for at least 4 hours). Too much liquid was left in the pineapple before mixing.

Pineapple Cream Cheese Pie Recipe: A Creamy Tropical Delight

Ingredients

Scale

Crust

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted

Filling

8 oz full-fat cream cheese (Philadelphia or similar)
½ cup granulated sugar
1 cup heavy cream (or Cool Whip)
1 tsp pure vanilla extract
1 cup canned pineapple slices, drained and chopped

Instructions

Prepare the Crust
Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into a 9-inch pie pan. Refrigerate for at least 30 minutes to set.
Prepare the Filling
Beat cream cheese and sugar in a mixing bowl until smooth and creamy. Add vanilla extract and mix well.
Whip the Cream
In a separate bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to keep the filling light and airy.
Add the Pineapple
Drain the canned pineapple thoroughly and fold it into the cream cheese mixture, ensuring even distribution.
Assemble the Pie
Pour the filling into the prepared crust and smooth the top with a spatula.
Chill the Pie
Cover the pie with plastic wrap and refrigerate for at least 4 hours (preferably overnight) to set properly.

Serve and Enjoy
Garnish with additional pineapple slices or whipped cream before serving. Slice and enjoy this creamy, tropical dessert!

Notes

Draining Pineapple: Make sure to remove excess juice from the pineapple to prevent a runny filling.
Whipping Cream: If using Cool Whip, no need to whip separately. Just fold it directly into the cream cheese mixture.
Make-Ahead: This pie can be made a day in advance for the best texture.
Storage: Store in the refrigerator for up to 3 days. For longer storage, freeze individual slices for up to 1 month.

Author: Chef Ouma
Prep Time: 20 minutes
Cook Time: 4 hours
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 24g
Sodium: 180mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg

Keywords: pineapple cream cheese pie, no-bake pineapple pie, creamy pineapple pie, tropical cheesecake, easy pineapple dessert, pineapple cheesecake pie, pineapple cream pie, graham cracker crust pie, summer dessert, no-bake dessert