A cool and creamy pineapple cream cheese pie baked in a graham cracker pie crust and topped with a sweetened whipped topping. Recipe features crushed pineapple, lemon zest, sweetened coconut flakes and a little nutmeg. Easy to make pie recipe!
I was flipping through vintage magazines and stumbled across a cream cheese pie recipe. It reminded me of a pie we used to make when I worked at HEB. Sweet, creamy with pineapple and a hint of lemon, it was always popular with shoppers. Starting with the recipe, I tweaked it to this delightful, creamy dessert.
Why you'll love this recipe
This pineapple cream cheese pie has a creamy baked filling featuring lemon, crushed pineapple and sweetened coconut flakes. It bakes in a graham cracker crust and then is chilled. After the pie is chilled, it is topped with a sweetened whipped cream topping.
While it does require time to chill before serving, The pie requires little hands-on time and is suitable for even a beginner baker.
Ingredients you'll need
- Graham Cracker Pie Crust: I used a 9” store-brand pie crust. You can make your own from scratch if preferred. If you only have a 10” crust that will work too.
- Cream Cheese: I like to use Philadelphia brand full fat cream cheese.
- Sour Cream
- Sugar: The pie is sweet but not too sweet.
- Egg
- Lemon Juice and Zest: This adds a nice citrus flavor.
- Vanilla Extract
- Nutmeg: A little bit of nutmeg adds flavor depth to the cream cheese pie.
- Crushed Pineapple: You will be draining the juice from the crushed pineapple. I prefer to use crushed pineapple in juice.
- Sweetened Flaked Coconut
- Topping: Heavy whipping cream and powdered sugar. Cool whip may be substituted.
How to make
- Step 1: Beat together cream cheese, sour cream, egg, sugar, and flavoring.
- Step 2: Mix in drained pineapple and coconut.
- Step 3: Pour pie filling into prepared graham cracker crust.
- Step 4: Bake at 350°F for 25-30 minutes or until top is set. Let cool completely before adding topping.
- Step 5: Prepare the topping and spread on cooled pie. Optional - Garnish with toasted coconut.
Storage & Serving
Serving: Be sure to cool the pie completely before topping with whipped cream. I like to garnish with a little toasted coconut.
Storage: Store pie in the refrigerator. Best if eaten within 7 days.
📖 Recipe
Pineapple Cream Cheese Pie
Ingredients
- 1 – 9 inch graham cracker pie crust
- 12 ounces cream cheese softened
- ½ cup sour cream
- ½ cup sugar
- 1 egg
- 1 Tbsp. lemon juice
- 1 tsp. lemon zest
- 1 tsp. vanilla extract
- ⅛ tsp. nutmeg
- 8 oz. can crushed pineapple drained
- ½ cup sweetened flaked coconut
Topping
- 1 cup heavy whipped cream
- ¼ cup powdered sugar
Instructions
- Preheat oven to 350°F and set aside prepared graham cracker crust. In a mixer fitted with a paddle attachment, beat together cream cheese, sour cream, sugar, egg, lemon juice and zest, vanilla extract and nutmeg until mixture is smooth and creamy consistency.
- Stir in crushed pineapple and coconut. Pour into prepared graham cracker pie crust.
- Bake at 350°F for 25-30 minutes or until top is set. Let pie cool completely before frosting.
To make topping:
- Using a stand mixer fitted with a whisk attachment, beat heavy whipping cream and powdered sugar together on medium-high speed until soft peaks start to form. Spread over chilled pie.
Notes
After making this, I liked to have a little teeny slice with my breakfast. My kids love this recipe. I envision this as a go-to Easter or Summer Dessert. I hope you enjoy, cheers!
Alaine
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Alaine
I shared this pie with friends, family and neighbors - lots of two thumbs up! So easy to make too.