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Cream Cheese Pineapple Pie

The perfect balance of creamy and tangy!

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If you’ve been around here very long, then I’m sure you’ve noticed that we are big cream cheese fans. It’s rich, it’s creamy, and it pairs well with so many different flavors. I always have a brick or two of it in the fridge because so many of my favorite recipes call for it. And this dessert is no exception! Allow me to introduce Pineapple Cream Cheese Pie, a sweet and nostalgic recipe everyone should have in their collection.

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The tangy fruit is balanced beautifully with the rich cream cheese topping for a dessert that totally knocks it out of the park. You’ll start out by simmering a can of pineapple and some sugar on the stovetop until it’s nice and thick– this will be the base of the pie. It’s then topped with the cream cheese mixture and sprinkled with a few pecans for good measure.

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I know it isn’t traditional, but I still love a slice of this pie on Thanksgiving. It’s a beautiful dessert for any occasion and quite simple to make too. Take a walk down memory lane and give this classic recipe a try!

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Serves 6-8

15m prep time

45m cook time

Rated 4.8 out of 5
Rated by 8 reviewers
  • 1 (9-inch) round pie dough
  • 1 (20 oz) can crushed pineapple in juice
  • 1/2 cup white sugar
  • 1 1/2 tablespoon of cornstarch
  • 1 tablespoon water
  • 1 (8 oz) package cream cheese, softened
  • 1/2 cup white sugar (additional)
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup whole milk
  • 1/2 teaspoon vanilla
  • 1/4 cup pecans, chopped
  1. Preheat oven to 400 degrees F. Fit dough to a 9-inch pie dish and crimp edges as desired. Place in fridge as you make the filling.
  2. In a small saucepan, combine pineapple with juices and ½ cup sugar and simmer over medium heat until mixture thickens, about 10 minutes. Mix together cornstarch and water in a small bowl until smooth then mix it into the pineapple. Remove from heat.
  3. In a large bowl, Beat together cream cheese and ½ cup additional sugar. Mix in eggs, vanilla, salt, and milk until smooth.
  4. Spoon the pineapple mixture into the pie crust then gently pour the cream mixture over the top. Top with chopped pecans.
  5. Bake for 10 minutes, then decrease heat to 325 F and bake for another 35-40 minutes or until middle has set.
  6. Allow pie to fully cool before slicing.

Recipe adapted from

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