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Cream Cheese-Pineapple Pie

I've made this pie many times for friends, relatives, guests, church suppers and bazaars, and I'm always getting requests for the recipe. I've lived on farms all my life—we used to have a potato farm on Long Island, and now my son farms his own land and manages mine here in Delaware, growing soybeans and wheat. —Elizabeth Brown, Clayton, Delaware
  • Total Time
    Prep: 20 min. Bake: 1 hour + cooling
  • Makes
    8 servings

Ingredients

  • PINEAPPLE LAYER:
  • 1/3 cup sugar
  • 1 tablespoon cornstarch
  • 1 can (8 ounces) crushed pineapple with juice
  • CREAM CHEESE LAYER:
  • 1 package (8 ounces) cream cheese, softened to room temperature
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 2 large eggs
  • 1/2 cup milk
  • 1/2 teaspoon vanilla extract
  • 1 9-inch unbaked pie shell
  • 1/4 cup chopped pecans

Directions

  • Combine sugar, cornstarch and pineapple plus juice in a small saucepan. Cook over medium heat, stirring constantly until mixture is thick and clear. Cool; set aside.
  • Blend cream cheese, sugar and salt in mixer bowl. Add eggs, one at a time, beating after each addition. Blend in milk and vanilla. (Mixture may look curdled.)
  • Spread cooled pineapple mixture over bottom of pie shell. Pour cream cheese mixture over pineapple layer; sprinkle with pecans.
  • Bake at 400° for 10 minutes; reduce heat to 325° and bake for 50 minutes. Cool.
Nutrition Facts
1 piece: 380 calories, 21g fat (10g saturated fat), 91mg cholesterol, 503mg sodium, 43g carbohydrate (28g sugars, 1g fiber), 6g protein.

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Reviews

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Average Rating:
  • Nanette
    Aug 25, 2020

    I have made this several times and is always delicious, many compliments!

  • karen
    Mar 23, 2020

    Has anyone made it without the crust? trying to lighten it up. Removed pecans and used a graham cracker crust and light cream cheese. Not a huge change in carbs ,sugar or calories. It was lighter in fats. A graham crust ( even though it had no added sugar) has more undesirable nutrients than a flour crust. With no crust it would be even better.

  • Mountian_Baby
    Apr 25, 2019

    I made this for Easter dessert. I under baked mine just a tad, and it ended up like the custard in a crem brulee. The crust is not needed. Next time I'm going to double this and make it in a larger dish with no crust.

  • Lizzy
    Feb 27, 2019

    Wonderful! A bit like a cheesecake but it all works well. We rarely eat a whole dessert as we try to resist the added calories but we finished it; the salty sweet thing that was going on was so yummy!!

  • KristineChayes
    Jan 6, 2018

    Family and friends loved this pie, which was one of the desserts I made for a post-Christmas party. Great pineapple taste, with a rich cream cheese layer to complement it. I did not add the pecans. I already have requests to make this pie again!

  • misstx
    Nov 9, 2017

    This pie is always a success. Found it in a 1981 Philadelphia Brand Cream Cheese cookbook which I inherited from my mother. Love the fresh taste of the pineapple and the pie is not overly sweet.

  • garnette1930
    Nov 15, 2014

    I made this pie when I was first married for a Thanksgiving dessert in 1949. It was a 5 star recipe then and it still is. I got it out of a Good Housekeeping magazine. I lost that original recipe over the years and the recipe I had back then did not call for the pecans on top. I have added that in the last few years.The original had a recipe for another topping of a mixture of sour cream, with a little sugar, and vanilla added then spread on top of the cooled pie and put back in a low oven a few minutes just to set the sour cream and sugar. I sprinkle the pecans on the sour cream mixture just before popping it back in the over. Cool completely again before cutting. Talk about your heavenly desserts!

  • MS LISA
    Aug 7, 2014

    Excellent recipe !! Perfectly balanced, super easy to make. It's perfect without making any adjustments. Thanks for a great "go to" recipe.

  • deeannwayman
    Mar 28, 2014

    Everyone I made this 4 loved it !!

  • smalltowngirl_VA
    Oct 15, 2012

    I have been making this pie since I found the recipe in a Taste of the Country cookbook back in the late 80s. LOVE IT!!