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    You are in: Home / Baking / Cream Cheese Pineapple Pie Recipe
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    Cream Cheese Pineapple Pie

    Cream Cheese Pineapple Pie. Photo by Laureen in B.C.

    1/1 Photo of Cream Cheese Pineapple Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 35 mins

    20 mins

    1 hr 15 mins

    Kim D.'s Note:

    This is one of my favorite pies!!!

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    Units: US | Metric

    Pineapple Layer

    • 1/3 cup sugar
    • 1 tablespoon cornstarch
    • 1 (8 ounce) can crushed pineapple with juice

    Cream Cheese Layer


    1. 1
      Combine sugar, cornstarch and pineapples with juice in a small saucepan.
    2. 2
      Cook over medium heat, stirring constantly until mixture is thick and clear.
    3. 3
      Cool and set aside.
    4. 4
      Preheat oven to 400 degrees F.
    5. 5
      Blend cream cheese, sugar and salt in a mixing bowl.
    6. 6
      Add eggs, one at a time, beating after each addition.
    7. 7
      Blend in milk and vanilla.
    8. 8
      Note: If mixture looks a little curdled don't worry, it bakes out!
    9. 9
      Spread cooled pineapple layer over bottom of pie shell.
    10. 10
      Pour cream cheese mixture over pineapple.
    11. 11
      Sprinkle with pecans.
    12. 12
      Bake pie at 400F for 10 minutes.
    13. 13
      Reduce heat to 325F and bake for 50 minutes.
    14. 14
      Cool and refrigerate.

    Ratings & Reviews:

    • on August 08, 2002

      After Lennie's comment about too much salt, I realized she was right! I normally cut the salt back myself, but when I typed it into Zaar I forgot to make that change. Thanks to Gay, the above amount of salt is now correct! Thanks guys!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 24, 2002


      This was very tasty, and very easy to make. The pie had a bit of a salty taste, even though I cut the salt back to 1/2 tsp; I will cut the salt back to 1/4 tsp, I think, the next time I make it. Other than adjusting the salt, the only change I made was to eliminate the nuts (due to a nut-phobic son). The filling amount filled my storebought pie shell right up to the rim, meaning a bit did slop over when I transferred it onto a cookie sheet to go into the oven -- a minor mess, and one that wouldn't have happened, I think, had I used a homemade 9-inch pie crust, or a deepdish crust. I swear those storebought pie shells are too small! The pie was a hit at dessert tonight, and I will definitely make it again. I also think it'll be perfect to take to potlucks :-)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 12, 2008


      I've been trying to duplicate my father in laws pie from childhood and this turned out to be THE pie! This really gave him a lot of comfort, especially since his wife just passed away. I really appreciated being able to do a little thing to help. He ate this pie in Brooklyn bakeries and even his family didn't know how to make it, so it was a real coop figuring out the recipe! I used full fat cream cheese. My father in law really liked the addition of nuts on top. Thanks Kim! Roxygirl

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Cream Cheese Pineapple Pie

    Serving Size: 1 (94 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 301.6
    Calories from Fat 166
    Total Fat 18.4 g
    Saturated Fat 8.2 g
    Cholesterol 86.2 mg
    Sodium 249.4 mg
    Total Carbohydrate 29.7 g
    Dietary Fiber 0.5 g
    Sugars 21.1 g
    Protein 5.3 g

    The following items or measurements are not included:


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