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 Pineapple Cream Cheese Pie
- 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 Tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- ⅛ teaspoon nutmeg
- 1 (8 ounce) can crushed pineapple, drained
- ½ cup sweetened flaked coconut
Topping
- 1 cup heavy whipped cream
- ¼ cup powdered sugar
Instructions
To make pie:
- 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 says
I shared this pie with friends, family and neighbors - lots of two thumbs up! So easy to make too.
Jo york says
Very delicious, if you haven’t tried it please do, you will be happy you did. So yummy!
Alaine says
So glad you enjoyed the pie, thank you!