If you love creamy, fruity desserts, this Pineapple Cream Cheese Pie is a must-try! With a buttery graham cracker crust, rich cream cheese filling, and a luscious pineapple topping, this pie is a perfect balance of sweet, tangy, and creamy. It’s a no-fuss dessert that’s easy to make and perfect for any occasion, from summer gatherings to holiday celebrations.
Why You’ll Love This Recipe
No-Bake Option – The filling sets in the fridge, making it easy to prepare ahead.
Light & Refreshing – The sweet pineapple pairs beautifully with the creamy filling.
Perfect for Any Occasion – Whether it’s a BBQ, potluck, or a casual dessert, this pie is always a hit!
Easy to Customize – Use fresh or canned pineapple, and even try different crusts!
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup (1 stick) melted butter
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping (like Cool Whip) or homemade whipped cream
For the Pineapple Topping:
- 1 can (20 oz) crushed pineapple, drained well
- ⅓ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- ¼ teaspoon salt Step-by-Step Instructions
Step 1: Prepare the Crust
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture looks like wet sand.
- Press the mixture firmly into the bottom and sides of a 9-inch pie pan.
- For a baked crust: Bake at 350°F (175°C) for 8-10 minutes, then let it cool completely.
- For a no-bake crust: Chill in the refrigerator for 30 minutes while preparing the filling.
Step 2: Make the Cream Cheese Filling
- In a large bowl, beat cream cheese, sugar, and vanilla extract until smooth and creamy.
- Fold in the whipped topping until fully combined.
- Spread the filling evenly over the cooled crust. Chill in the fridge while making the topping.
Step 3: Make the Pineapple Topping
- In a small saucepan, combine crushed pineapple, sugar, cornstarch, lemon juice, and salt.
- Cook over medium heat, stirring constantly, until the mixture thickens (about 3-5 minutes).
- Remove from heat and let cool completely before spreading over the cream cheese filling.Step 4: Assemble & Chill
- Spread the cooled pineapple topping evenly over the cream cheese layer.
- Cover and refrigerate for at least 4 hours (or overnight) to allow the flavors to meld.
- Slice, serve, and enjoy your Pineapple Cream Cheese Pie!
Pro Tips for the Best Pineapple Cream Cheese Pie
Drain the pineapple well – Excess liquid can make the pie soggy.
Use full-fat cream cheese – For the creamiest texture.
Chill for at least 4 hours – This helps the layers set properly.
For extra flavor – Add a sprinkle of toasted coconut or chopped nuts on top!
FAQs
Can I use fresh pineapple instead of canned?
Yes! Just finely chop about 2 cups of fresh pineapple and follow the same cooking instructions.
Can I make this pie ahead of time?
Absolutely! It tastes even better after chilling overnight. You can make it up to 2 days in advance.
Can I freeze Pineapple Cream Cheese Pie?
Yes! Freeze it (without the topping) for up to 2 months. Add the pineapple topping after thawing.
This Pineapple Cream Cheese Pie is the ultimate creamy, tropical dessert! With a buttery graham cracker crust, rich cream cheese filling, and a sweet pineapple topping, it’s easy to make and always a crowd-pleaser.
Whether you’re making it for a summer picnic or a holiday feast, this pie will be a hit! Give it a try and let me know how you liked it. 
