Can I use fresh pineapple instead of canned?

Oh, honey, I made this mistake once and learned the hard way! Fresh pineapple is too watery and contains enzymes that can break down the filling. Canned crushed pineapple (well-drained!) gives perfect texture and consistent sweetness every time.

Can I freeze this pie for later?

I don't recommend it; the texture goes weird. The whipped cream topping turns grainy when frozen, and the filling can separate when thawed. This pie is best enjoyed fresh within a few days. It's so good, though, you probably won't have leftovers to freeze anyway!

Why does my pie sometimes crack?

Usually means it's baked too long. The center should still have a slight jiggle when you pull it out, it'll set as it cools. Also, avoid overmixing after adding eggs, which creates air bubbles that expand and crack. My trick? I run a knife around the edge right after baking to help it settle evenly.

Can I make this without eggs?

The eggs help set the filling, so I wouldn't skip them. But if you're egg-free, try using ¼ cup Greek yogurt instead, it won't be quite as firm, but still tasty! Just chill it extra long before serving.

Creamy Pineapple Cream Cheese Pie Recipe in Just 4 Steps

Description

This Pineapple Cream Cheese Pie is a creamy, tropical dessert featuring a buttery graham cracker crust, rich cream cheese filling, and a luscious whipped cream topping. The perfect mix of tangy, sweet, and smooth for any occasion!

Ingredients

Scale

For the Crust:

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

For the Filling:

12 oz cream cheese, softened
½ cup granulated sugar
½ cup crushed pineapple, drained
½ teaspoon vanilla extract
2 large eggs, separated

For the Topping:

1 cup heavy cream
2 tablespoons granulated sugar
¼ cup chopped pecans or almonds (optional)

Instructions

Preheat & Prepare the Crust: Preheat oven to 350°F (180°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press firmly into a 9-inch pie dish to form the crust. Set aside.
Make the Filling: In a large bowl, beat cream cheese and sugar until smooth. Add drained pineapple, vanilla extract, and egg yolks, mixing until well combined.
Bake the Pie: Pour the filling into the prepared crust and spread evenly. Bake for 40-45 minutes, until the center is set and lightly golden. Let cool completely.
Prepare the Topping: In a mixing bowl, whip heavy cream and sugar until stiff peaks form.
Assemble & Serve: Spread whipped cream over the cooled pie. Sprinkle with chopped nuts if desired. Chill for at least 1 hour before serving for the best texture.

Notes

Keep the pie covered and refrigerated for up to 3 days.
It’s even better chilled overnight for maximum flavor!

Prep Time: 15 minutes
Cook Time: 40-45 minutes
Category: Desserts
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 32g
Sodium: 190mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 5g
Cholesterol: 120mg

Keywords: Pineapple Cream Cheese Pie, Tropical Desserts, No-Fail Pie Recipe, Summer Dessert, Cream Cheese Recipes