Pineapple Pie

A creamy, tropical pineapple pie with a twist. This easy dessert is filled with cream cheese, vanilla, and pineapple chunks!

Looking for a delicious dessert that’s always a crowd-pleaser? Try this pineapple pie recipe! It only requires a handful of simple ingredients — canned pineapple and a frozen pie crust for one of the easiest pies you’ll ever whip up. 

The bottom layer is sweet pineapple topped with a creamy, smooth cheesecake-like layer. It’s so good. If you’re looking for a new recipe to add to your dessert rotation, this one won’t disappoint.

Make this pie for Easter—the beautiful yellow color fits right in. It’s delicious any time of year, especially on warm summer days when you’re craving those tropical flavors.

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Are you crazy for pineapple flavor? If so, you’ll also love these Pineapple Upside Down Cupcakes, this creamy Pineapple Ice Cream, and my delicious Pineapple Cake. For brunch, try these scrumptious Pineapple Tarts.

Why You’ll Love This Recipe

• Tropical flavor in every bite — perfect for a hot summer day.
• It uses a pre-made crust to save time.
• Great for potlucks and special occasions!
• It’s an easy recipe with simple ingredients — no fancy foods here.
• Delicious with a big dollop of whipped cream and a cherry on top.

Ingredients 

The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Cream Cheese: Make sure it’s softened to room temperature. This will make it easier to beat with the sugar and avoid a lumpy pie mixture.
• Sugar: You’ll need 1 cup of granulated sugar divided into half cups. 
• Salt: A little salt helps balance the flavors and enhances the pie’s sweetness. Don’t skip the salt!
• Eggs: Eggs help give baked goods like pie structure and richness. You’ll need two large eggs for this one.
• Milk: I used dairy milk, but you can substitute almond or plant-based milk.
• Vanilla Extract: Pure vanilla extract adds to the sweet flavor of this tropical pie.
• Cornstarch: Just a bit helps thicken the pineapple filling, giving it a perfect thick, creamy texture.
• Pineapple: I used canned crushed pineapple in pineapple juice, but fresh or frozen pineapple (thawed) will also work in this recipe.
• Pie Crust: Using a frozen pie crust helps this recipe come together more quickly, but feel free to use a homemade crust if you have one you like.

How to Make Pineapple Pie

Follow along to learn how to make pineapple pie — the best vintage dessert!

• Step One: Heat the oven to 400°F. In a large bowl, beat cream cheese, ½ cup sugar, and salt until smooth. Add eggs, milk, and vanilla extract and beat until smooth. Set aside.

• Step Two: To make the second layer, stir together cornstarch, ½ cup sugar, and crushed pineapple in a small saucepan. Bring to a boil and let it boil for 2 minutes, stirring constantly.
• Step Three: Let the mixture cool a few minutes and then pour the pineapple pie filling into your pie shell.

• Step Four: Pour the cream cheese mixture over the pineapple mixture. Bake for 10 minutes at 400°F, then reduce the temperature to 325°F, and bake an additional 50 to 55 minutes until the center is set. Let cool before cutting into slices. Serve with whipped topping and a cherry on top (optional).

What to Serve with It

Pie is best served with a big dollop of whipped cream or Cool Whip and maraschino cherries on top. Don’t forget a nice cup of coffee to wash it down with.

But if you’re looking for main dishes, why not continue the pineapple theme? These BBQ Chicken and Pineapple Quesadillas are delicious and kid-friendly, while my Pineapple Teriyaki Chicken is a beautiful dish when you’re craving takeout.

Recipe Tips and Tricks 

• If the edges of your pie get too brown in the oven, place some aluminum foil around the rim and edge of the pie crust.
• Let the pie set up for at least 2 hours in the fridge before serving for best results.
• If you’re using sweetened canned pineapple, reduce the sugar to ¼ cup instead of ½ cup.
• Add a top crust to make a more decorative pie. A lattice top would look lovely.
• Keep the unbaked pie shell chilled until you’re ready to pour the pie filling in.

Variations and Substitutions 

• Use brown sugar instead of white. Brown sugar pairs beautifully with the sweet and tart flavor of the pineapple. You can substitute half or all of the granulated sugar with brown sugar.
• Make it gluten-free. Substitute a gluten-free pie crust instead of the regular one.
• Add lemon juice for tartness. If you like your pie a little more tart, add a teaspoon of lemon juice. If you’re making your own pie crust, you can also add lemon zest to the pastry.
• Mix in some coconut flakes. A couple tablespoons of coconut flakes can add texture and even more tropical flavor to the pie.
• Make it with a 1-to-1 sugar substitute. If you’re looking for a sugar-free version, try it with your favorite sugar substitute that measures the same as sugar.
• Try vegan pineapple pie. Substitute with vegan cream cheese, flax eggs, and plant-based milk. Make sure your pie shell is vegan, too.

Storage Instructions 

Because this pie contains dairy, you should store leftovers in the fridge for up to 4 days. Cool the pie for at least 30 minutes before refrigerating. This will help the pie set and prevent condensation from collecting on top of it.

Can I Freeze? 

Yes, you can freeze pineapple pie for up to three months! Wrap individual servings in plastic wrap and add the wrapped pie slices to a freezer bag. Thaw the pie in the refrigerator overnight when you’re ready to eat it. It’ll be ready to eat the next day!

Easy Pie Recipes

• Sugar Pie
• Strawberry Cream Pie
• Impossible Pie
• Oatmeal Pie
• Coconut Pie
• Millionaire Pie
• Chess Pie
• Fudge Pie

You’ll also like Pineapple Coconut Bundt Cake, Pineapple Rice Pudding, and Pineapple Dip.

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