Pineapple Cheese Pie
Prepare to indulge in the tropical sweetness of a Pineapple Cheese Pie, a no-fuss dessert that combines creamy decadence with citrusy flair. This irresistible recipe pairs a buttery graham cracker crust with a luscious cream cheese filling infused with lemon juice and vanilla for a hint of tartness. Topped with a glossy, homemade pineapple compote, it’s a vibrant explosion of flavor and texture that perfectly balances richness and refreshment. Easy to assemble and ideal for any occasion, this chilled pie is a crowd-pleaser that’s ready in under an hour of active time. Whether served as a summer treat or a year-round favorite, the Pineapple Cheese Pie promises every bite to be as delightful as the last.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 0.5 cups unsalted butter, melted
- 8 ounces cream cheese, softened
- 14 ounces sweetened condensed milk
- 0.25 cups lemon juice
- 1 teaspoons vanilla extract
- 8 ounces crushed pineapple, drained
- 2 teaspoons cornstarch
- 2 tablespoons water
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
Press the crust mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake the crust in the preheated oven for 8-10 minutes, until slightly golden. Remove from the oven and let it cool completely.
In a large bowl, beat the softened cream cheese until smooth using a hand or stand mixer.
Gradually add the sweetened condensed milk to the cream cheese while mixing. Beat until creamy and fully incorporated.
Stir in the lemon juice and vanilla extract until well combined.
Pour the cream cheese filling into the cooled pie crust, spreading it out evenly. Cover the pie and refrigerate for at least 2-3 hours, or until set.
In a small saucepan over medium heat, combine the crushed pineapple with its juice, cornstarch, and water. Stir constantly until the mixture thickens and becomes glossy, about 3-5 minutes.
Allow the pineapple topping to cool completely before spreading it evenly over the chilled cream cheese filling.
Refrigerate the pie for another 1-2 hours to allow the flavors to meld. Slice and serve chilled!
Nutrition Facts
Calories |
4072 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.3 g | 293% | |
| Saturated Fat | 134.9 g | 674% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 644 mg | 215% | |
| Sodium | 2334 mg | 101% | |
| Total Carbohydrate | 464.3 g | 169% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 349.7 g | ||
| Protein | 60.0 g | 120% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1504 mg | 116% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2312 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
