Here’s a complete recipe for a delicious Pineapple Cream Cheese Pie that combines the tangy smoothness of cream cheese with the tropical sweetness of pineapple, all on a buttery graham cracker crust.
pineapple Cream Cheese Pie
Introduction
A delightful twist on a classic dessert, this Pineapple Cream Cheese Pie features a velvety cream cheese filling topped with a bright, homemade pineapple glaze. Perfect for summer gatherings or any time you crave a refreshing treat, it brings together tropical flavors with a touch of indulgence.
Ingredients
For the Crust:1
½ cups graham cracker crumbs (about 10 graham crackers, finely crushed)¼
cup granulated sugar⅓
cup unsalted butter, melted
For the Cream Cheese Filling:8
oz (225 g) cream cheese, softened
½cup granulated sugar
2large eggs
½ teaspoon vanilla extract
½ cup sour cream
For the Pineapple Topping:
1can (20 oz) crushed pineapple, drained (reserve some juice)
¼ cup granulated sugar
2 tablespoons cornstarch
½ cup pineapple juice (or a mix of the reserved juice and water)
Zest of 1 lemon (optional, for extra brightness)
Instructions
Prepare the Crust:
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, ¼ cup sugar, and melted butter. Mix until the crumbs are evenly moistened.
Press the mixture firmly into the bottom (and a little up the sides, if desired) of a 9-inch pie plate.
Bake for 8–10 minutes until the crust is lightly golden. Remove from the oven and let cool slightly.
Make the Cream Cheese Filling:
In a large bowl, beat the softened cream cheese with ½ cup sugar until smooth and creamy.
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract and sour cream until fully incorporated.
Pour the filling over the pre-baked crust and smooth the top with a spatula.
Bake the Pie:
Bake in the preheated oven for about 20–25 minutes, or until the edges are set and the center still has a slight jiggle.
Remove the pie from the oven and allow it to cool to room temperature.
Prepare the Pineapple Topping:
In a small saucepan, combine the drained crushed pineapple, ¼ cup sugar, and cornstarch.
Stir in the pineapple juice (and lemon zest, if using).
Cook over medium heat, stirring constantly, until the mixture thickens (about 5–7 minutes). Remove from the heat and let the topping cool completely.
Assemble and Chill:
Once both the pie and the pineapple topping are completely cool, gently spread the pineapple topping over the cream cheese layer.
Cover the pie and refrigerate for at least 3 hours—preferably overnight—to allow the flavors to meld and the pie to set.
Serve:
Slice and serve the pie chilled. For an extra touch, garnish with whipped cream, additional lemon zest, or a few fresh mint leaves.
Variations and Tips
Variations:
Coconut Twist: Sprinkle toasted shredded coconut over the pineapple topping for added tropical flavor.
Pastry Crust: Replace the graham cracker crust with a traditional shortcrust pastry for a different texture.
Fruit Medley: Add a few finely chopped macerated mango or kiwi pieces into the pineapple topping for a multi-fruit delight.
Tips:
Cream Cheese: Ensure the cream cheese is fully softened to avoid lumps in the filling.
Egg Temperature: For a smoother filling, let the eggs come to room temperature before beating them with the cream cheese.
Chill Time: Don’t rush the chilling process—the longer the pie sets in the refrigerator, the better the flavors meld and the easier it is to slice.
Pineapple Topping: Stir continuously while cooking the pineapple mixture to prevent lumps and achieve a smooth glaze.
Adjust Sweetness: Taste the pineapple topping as you cook; if you prefer a less sweet finish, reduce the sugar by 1–2 tablespoons.
Enjoy your tropical, creamy, and refreshing Pineapple Cream Cheese Pie—a dessert that’s sure to impress your family and friends!
How to Store Pineapple Cream Cheese Pie
Refrigeration:
Cool Completely:
Allow the pie to cool at room temperature for no more than 2 hours after baking. This prevents condensation from forming when it’s stored.
Cover Tightly:
Once cooled, cover the pie tightly with plastic wrap or transfer it to an airtight container. This helps maintain its freshness and prevents the pie from absorbing any odors from the refrigerator.
Storage Duration:
Store the pie in the refrigerator for up to 3–4 days. Since the pie contains dairy and eggs, it’s best kept chilled and consumed within this period for optimal taste and safety.
Freezing (Optional):
Considerations:
Freezing cream cheese-based pies can sometimes alter the texture slightly. If you choose to freeze, be aware that the filling might become a bit denser or slightly grainy upon thawing.
Freezing Process:
Ensure the pie is completely cooled.
Wrap the pie securely in plastic wrap, then in a layer of aluminum foil, or place it in a freezer-safe container.
Label with the date and freeze for up to 2 months.
Thawing:
Thaw the pie in the refrigerator overnight before serving to allow the flavors to meld back together.
By following these storage tips, you can safely enjoy your Pineapple Cream Cheese Pie later while preserving its delicious taste and texture.